Delia Smith Sherry Trifle

When it comes to beloved British desserts, few are as iconic as Delia Smith’s Sherry Trifle.
This is not just a sweet—it’s a soft, boozy celebration of sponge, fruit, custard, and cream, handled with Delia’s meticulous touch.

Getting the jelly to set perfectly before layering in the soaked Swiss roll is a small move that makes a huge difference—and Delia never misses it.
If you’ve ever rushed a trifle only to get a sloppy mess, this version teaches you the right way.

Let’s dig into why Delia’s Sherry Trifle works so beautifully.

Why This Works So Well

• Jelly First, Not Last:
  Setting the jelly with the Swiss rolls before adding the sherry and custard gives a firm foundation—no soggy collapse.
• Smart Swiss Roll Use:
  Choosing jam-only rolls (no cream) keeps the texture light, not greasy or heavy when soaked.
• Balanced Sherry Touch:
  Just three tablespoons of sherry are enough to perfume the sponge without drowning it—showing Delia’s famous restraint.
• Custard Matters:
  Using custard powder plus careful slow milk additions ensures a silky custard that clings perfectly to the sponge, not a rubbery slab.

Key Ingredients for Success

• Jam Swiss Rolls (3 x 190g):
  Sponge soaked with jam holds up against jelly and custard.
  If you accidentally use cream-filled rolls, the trifle will taste greasy after chilling.
• Fresh Raspberries (200g):
  Bright, tart bursts amid the richness.
  Frozen berries can be used straight from the freezer—don’t thaw first or they’ll bleed into mush.
• Raspberry Jelly Cubes (2 x 135g):
  Provide both structure and a fruity underpinning.
  Jelly not fully set = collapsing sponge.
• Sherry (3 tbsp):
  Adds depth without overwhelming.
  Too much sherry will stop the jelly from setting properly.
• Custard Powder (70g) + Milk (1 litre):
  Classic British custard, thickened gently for a creamy but pourable layer.
  Adding milk too fast to custard powder causes clumps.
• Whipping Cream (600ml) + Vanilla (1 tsp):
  Soft peaks give the light, cloudlike top you expect.
  Over-whipping leads to grainy or buttering cream.
• Rainbow Sprinkles (1 tbsp):
  Adds just a playful touch of color and crunch.

Smart Tweaks That Actually Work

• Almond Milk Custard:
  You can swap full-fat milk for almond milk to create a dairy-free custard if needed—just whisk carefully.
• Fruit Compote Layer:
  A spoonful of compote (say, blackberry or strawberry) between the custard and whipped cream adds a bold fruity surprise.
• Toasted Almonds:
  Scatter toasted almonds over the final cream layer for a nutty crunch that balances the sweetness.

Lessons From the Kitchen

What Went Wrong	Why It Happens	How to Fix It
Soggy Trifle Base	Jelly not fully set before sponge added	Always set jelly fully before layering
Lumpy Custard	Milk added too quickly to powder	Add milk slowly while stirring constantly
Grainy Whipped Cream	Overwhipped past soft peaks	Stop whipping as soon as you see soft peaks
Bleeding Raspberries	Using thawed frozen berries	Use frozen berries straight from freezer

Step-by-Step Method (With Expert Tips)

1. Slice 2 Swiss rolls into 1cm thick slices.
   Pro Tip: Make slices even to avoid lopsided layers.
2. Line a 3.5-litre trifle dish with the slices.
   Place raspberries into the center.
3. Dissolve 2 packs of raspberry jelly cubes in 400ml boiling water.
   Add 500ml cold water.
4. Pour jelly mixture over the Swiss rolls and raspberries.
   Refrigerate for at least 4 hours to fully set.
   Pro Tip: Cover with clingfilm to prevent fridge odors affecting flavor.
5. Chop the remaining Swiss roll into 1–1.5cm pieces.
   Drizzle with 3 tbsp sherry and scatter over the set jelly.
6. Make Custard:
   Mix custard powder, sugar, and 4 tbsp milk to a smooth paste.
   Gradually stir in the rest of the milk.
   Heat gently, stirring constantly until thickened.
7. Cool Custard:
   Lay clingfilm directly on the surface to prevent a skin forming.
8. Pour cooled custard over the sponge and jelly layer.
9. Whip Cream:
   Beat whipping cream, vanilla extract, and icing sugar to soft peaks.
10. Spoon whipped cream over the custard.
11. Decorate with rainbow sprinkles.

How to Store It Right

• Fridge:
  Cover and refrigerate up to 2 days.
• Freezer:
  Technically you can freeze portions for up to 2 weeks, but the texture of jelly and cream will suffer. Best enjoyed fresh.
• Best Pairings:
  Serve with toasted almonds, extra fresh raspberries, or even a little additional sherry on the side for adults.

A Bite of Culinary History

British trifles date back to the 16th century, but the boozy, jelly-layered version beloved today truly flourished in Victorian times—when cooks began using sponges, fruit, and fortified wines for elaborate, celebratory desserts.

Try More Recipes:

• Delia Smith Rhubarb Crumble
• Delia Smith Shortcrust Pastry
• Delia Smith Pork Pie
• Delia Smith Meringue Pavlova