Classic Sherry Trifle with Fruit, Custard & Sponge
Sherry Trifle
Layered sherry-soaked sponge, fruit, custard and whipped cream—elegant, nostalgic dessert for gatherings.
Nutrition (per serving)
This sherry trifle is one of those desserts that always feels like a celebration—comforting, a little old-fashioned and endlessly pleasing. Layers of sherry-soaked sponge, bright fruit, silken custard and light whipped cream come together in a show-stopping bowl that’s surprisingly easy to make.
I love making it for holidays or summer gatherings because you can prepare the components ahead of time and assemble when guests arrive. The sherry adds a warm, nutty note that lifts the fruit and custard, creating a dessert that’s nostalgic and utterly addictive.
Ingredients
- Sponge cake or pound cake, cubed:1 lb
- Dry sherry (or sweet sherry):1/2 cup
- Seedless raspberry jam:1/3 cup
- Mixed fresh berries (strawberries, raspberries, blueberries):2 cups
- Whole milk:3 cups
- Large egg yolks:4 pieces
- Granulated sugar (for custard):1/2 cup
- Cornstarch:3 tbsp
- Unsalted butter:2 tbsp
- Pure vanilla extract:2 tsp
- Heavy cream:1 1/2 cups
- Powdered sugar (for whipped cream):2 tbsp
- Lemon zest:1 tsp
- Toasted sliced almonds:1/3 cup
- Pinch of salt:1 pinch
Instructions
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Prepare the custard: heat the milk in a medium saucepan over medium until warm but not boiling.
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Whisk the egg yolks, granulated sugar and cornstarch in a bowl until smooth and pale.
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Temper the yolks by whisking a ladle of warm milk into the yolk mixture, then slowly whisk the tempered yolks back into the saucepan.
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Cook the custard over medium-low, whisking constantly, until it thickens and just comes to a gentle boil, about 3–4 minutes.
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Remove from heat and stir in the butter, vanilla and a pinch of salt. Transfer to a bowl, press plastic wrap directly onto the surface, and chill until fully cold, at least 1 hour.
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While the custard chills, toss the fresh berries with the lemon zest and set aside. Warm the jam gently with 1–2 tbsp water to thin slightly, if needed.
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Slice the sponge cake into 1-inch cubes and place in a large bowl. Sprinkle the sherry evenly over the cubes and toss gently so the cake soaks but doesn't fall apart.
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To assemble the trifle, spread a thin layer of jam on the bottom of a clear trifle bowl, then a layer of sherry-soaked sponge, followed by a layer of fruit and a generous layer of custard.
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Repeat the layers (sponge, jam, fruit, custard) finishing with a thick top layer of custard.
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Whip the heavy cream with the powdered sugar to soft peaks and spread over the top of the trifle. Chill the assembled trifle for at least 3 hours or overnight to meld flavors.
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Just before serving, sprinkle with toasted sliced almonds and additional berries if desired.
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Scoop into bowls using a large spoon so each serving gets all of the lovely layers.
Tips & Notes
- Make the custard a day ahead to save time—the flavors improve after chilling.
- If you prefer less alcohol, substitute orange juice or sherry syrup for a milder soak.
- Use a clear glass bowl to show off the pretty layers; individual glasses make elegant single servings.
