Best 2 English Sherry Trifle Recipes

Indulge in the Exquisite Delight of English Sherry Trifle: A Culinary Symphony of Textures and Flavors

The English Sherry Trifle is a classic dessert that has captivated taste buds for centuries. This iconic dish is a symphony of textures and flavors, featuring layers of delicate sponge cake, rich custard, sweet sherry-soaked fruit, and a fluffy whipped cream topping. Its versatility allows for endless variations, making it a customizable treat that can cater to diverse preferences.

This article presents a collection of English Sherry Trifle recipes that showcase the essence of this timeless dessert while offering unique twists and flavor combinations. From traditional recipes that stay true to the original concept to contemporary interpretations that incorporate modern culinary techniques, there's a recipe for every skill level and palate.

Whether you're a seasoned baker seeking to perfect your trifle-making skills or a novice cook looking for an impressive dessert to wow your guests, this article has something for everyone. Dive into the world of English Sherry Trifle and embark on a culinary journey that promises pure bliss with every spoonful.

Here are our top 2 tried and tested recipes!

TRADITIONAL ENGLISH SHERRY TRIFLE - STRICTLY FOR THE GROWN UPS!

Traditional English Sherry Trifle - Strictly for the Grown Ups! image

Treat your family and friends to this superb traditional boozy trifle full of sherry, raspberries and cream, especially popular at Christmas time. (Forget about counting calories until the New Year!) A trifle is a typically British dessert made with thick custard, fruit, sponge cake, fruit juice or alcohol, and whipped cream. Interestingly it was always made so as to use up, stale, left over sponge cake, which is then softened with either fruit juices or a sweet alcohol like sherry. It really is best not to use fresh sponge as it just goes very soggy and mushy. In the UK you can buy "sponge fingers" or "sponge trifle cakes" which are perfect, or if you have an Italian shop nearby, try ready made tiramisu sponge. It's really easy to make and the ingredients are usually arranged in layers with the fruit and sponge on the bottom, and the custard and cream on top. The best trifles contain a small amount of alcohol such as port, or, most commonly, sweet sherry or madeira wine. If you can't drink alcohol, you can use fruit juice instead, the liquid is necessary to moisten the cake. Trifle containing sherry is sometimes called 'sherry trifle' or referred to as being 'High Church'!! We often had a sherry trifle for dessert or tea on a Sunday afternoon, it was a delicious end to a lazy and relaxing day!

Provided by French Tart

Categories Dessert

Time 4h10m

Yield 1 Large Trifle, 8-10 serving(s)

Number Of Ingredients 15

Ingredients

8 single trifle sponge cakes or 8 -12 ounces stale sponge cakes
4 tablespoons raspberry jam
6 tablespoons sweet sherry
12 ounces frozen raspberries, partially thawed or 12 ounces fresh raspberries
4 ounces amaretti or 4 ounces macaroons
1 pint milk
1 vanilla pod
4 egg yolks
1 tablespoon caster sugar, plus a little
caster sugar, for sprinkling
1 1/2 tablespoons cornflour
3/4 pint whipping cream
2 ounces sliced almonds, toasted
glace cherries or fresh raspberry, to decorate
silver dragees, to decorate

Steps:

Split the sponges in half then spread each half thinly with raspberry jam.
Sandwich each half back together and cut into quarters.
Place in the base of three and a half pint (2 litre) glass trifle bowl.
Sprinkle the sherry over the sponges and spoon over the partially thawed raspberries and their juice.
Roughly crush the ratafia biscuits and sprinkle over the raspberries.
Chill for 3-4 hours.
Place the milk and vanilla pod in a small pan and slowly bring to just below boiling point.
Transfer to a heatproof jug and leave to infuse for 10 minutes.
Remove the vanilla pod from the milk.
Place the egg yolks, cornflour and sugar in a bowl and whisk together.
Whisk in the milk, then strain the liquid back into the rinsed pan through a fine sieve.
Cook over a gentle heat , stirring constantly until the custard starts to thicken, being careful not to allow to boil.
Cook gently for two minutes unit the custard is a thick pouring consistency.
Quickly pour the custard into a cold bowl to prevent further cooking.
Sprinkle the surface with a thin coating of caster sugar to prevent a skin forming.
Set aside and leave to cool.
Spoon the cold custard onto the raspberries in the trifle bowl, spreading to the edges with a palette knife.
Gently whip the cream until it nearly holds its shape, then spoon three quarters of it on top of the custard and carefully spread to the sides of the bowl.
Whip the remaining cream until it holds it shape.
Pipe swirls of cream around the top of the bowl and decorate with flaked almonds and cherries, silver dragees or raspberries.

ENGLISH SHERRY TRIFLE

English Sherry Trifle image

This layered dessert is best presented in a clear glass bowl. It looks very elegant but is so easy to prepare. (An adopted recipe. I have not prepared this particular version, myself, but I do love trifle.)

Provided by Julesong

Categories Dessert

Time 1h40m

Yield 1 serving(s)

Number Of Ingredients 12

Ingredients

2 cups whipping cream (or more!)
1 -2 cup sherry wine (or more!)
2 cups fruit cocktail, drained
2 bananas, sliced
2 cups fresh strawberries or 2 cups frozen strawberries (pureed, leaving 6-8 whole for garnish)
1 sponge cake, cut into cubes (see recipe below or use store bought sponge or flan cake )
5 eggs, separated
1 tablespoon lemon juice
1 cup sugar
1 cup flour
2 tablespoons butter, melted
1 teaspoon salt

Steps:

Spoon approximately 1/3 of whipping cream into bottom of glass serving bowl.
Next, a layer of 1 cup fruit cocktail, a layer of banana, a layer of 1 cup puried strawberries, and finally half of the sponge cubes.
Pour 1 cup of Sherry over cake cubes.
Put 1/3 whipping cream on top, and repeat with alternate layers of fruit cocktail, banana, strawberry, and cubes with Sherry.
Top with remaining whipped cream, and whole berries for garnish.
Sponge Cake: beat egg yolks and lemon juice until pale, add 3/4 cup sugar and beat well.
In a separate bowl, beat egg whites, add salt, and 1/4 cup sugar beating until stiff.
Stir 1/4 of the whites into yolk mixture. Spoon the rest carefully into yolk.
Sift flour on top, fold in melted butter until blended.
Preheat oven to 350 degrees F.
Pour batter into tube pan, bake 45 minutes (or until toothpick comes out clean). Invert and cool.

Nutrition Facts : Calories 5527.5, Fat 238.5, SaturatedFat 136.2, Cholesterol 2108.3, Sodium 3757.8, Carbohydrate 744.8, Fiber 22.4, Sugar 481.2, Protein 85.6

Tips:

Choose the right sherry. A good quality dry sherry is essential for this recipe. Look for a sherry that is light in color and has a slightly nutty flavor.
Don't over-soak the ladyfingers. The ladyfingers should be just slightly soaked in the sherry mixture. If they are too soaked, they will become mushy and lose their flavor.
Use a variety of fruits. This recipe is a great way to use up leftover fruit. Feel free to use any combination of fruits that you like.
Make the trifle ahead of time. This trifle is best when it is made at least 4 hours ahead of time. This will allow the flavors to meld together.
Garnish with whipped cream or fresh fruit. A dollop of whipped cream or some fresh fruit makes a beautiful and delicious garnish for this trifle.

Conclusion:

This English Sherry Trifle is a classic dessert that is perfect for any occasion. It is easy to make and can be tailored to your own preferences. The combination of sherry-soaked ladyfingers, creamy custard, and fresh fruit is sure to please everyone. This trifle is also a great way to use up leftover cake or cookies. Simply crumble the cake or cookies and use them in place of the ladyfingers. You can also use a different type of fruit, such as berries or peaches.