Delia Smith’s Sherry Trifle is made with double cream, egg yolks, golden caster sugar, cornflour, vanilla extract, Sercial Madeira (or dry sherry), raspberry jam, raspberries, bananas, and toasted flaked almonds. This delicious Sherry Trifle recipe creates a tasty dessert that takes about 2 hours and 30 minutes to prepare and can serve up to 6-8 people.
Delia Smith Sherry Trifle Ingredients
For the Custard:
- 425ml (1¾ cups) double cream
- 4 large egg yolks
- 25g (2 tablespoons) golden caster sugar
- 1 level dessertspoon (1 tablespoon) cornflour
- 1 teaspoon vanilla extract
For the Filling:
- 5 trifle sponges
- 150ml (⅔ cup) Sercial Madeira (or dry sherry)
- 2 tablespoons seedless raspberry jam
- 275g (2 cups) fresh or frozen raspberries
- 2 medium bananas
For the Topping:
- 275ml (1¼ cups) double cream
- 50g (½ cup) toasted flaked almonds
How To Make Delia Smith Sherry Trifle
- Prepare the Filling: Cut the sponges in half, spread jam on one side, and put the halves back together. Cut each sponge into three pieces and place them in a bowl. Poke the sponges with a knife and pour the Madeira over them. Let them soak up the liquid.
- Make the Custard: Heat the cream in a pan until just below boiling. In a bowl, whisk egg yolks, sugar, cornflour, and vanilla. Slowly pour the hot cream into the egg mixture, whisking all the time. Return this mixture to the pan and cook, whisking until it thickens. If it looks lumpy, keep whisking until smooth. Pour into a jug or bowl, cover with clingfilm, and let cool.
- Assemble the Trifle: Check that the sponges have soaked up the Madeira. Peel and slice the bananas. Place the raspberries on the sponges and press them down. Add banana slices and pour the custard on top.
- Add Topping: Whip the cream until thick, spread it over the trifle, and sprinkle with toasted almonds.
- Chill: Cover with clingfilm and put in the fridge until ready to serve.
Recipe Tips
- Ensure Sponges Soak Well: Make sure the sponges are fully soaked with the Madeira. Poke them with a knife and pour the liquid slowly to ensure even soaking.
- Heat Cream Gently: Heat the cream just below boiling to prevent it from curdling. Stir occasionally to avoid burning.
- Whisk Custard Constantly: Whisk the egg mixture while adding the hot cream to prevent it from cooking too quickly and forming lumps.
- Cool Custard Properly: Let the custard cool before assembling the trifle to avoid melting the cream topping.
- Chill Thoroughly: Allow the assembled trifle to chill in the fridge for at least 2 hours to let the flavors meld and the cream to set.
What To Serve With Sherry Trifle?
This creamy Sherry Trifle pairs well with fresh berries, shortbread cookies, or a light fruit salad. It can also be served alongside vanilla ice cream, chocolate truffles, or mini meringues for a delicious dessert experience.
How To Store Leftovers Sherry Trifle?
- Refrigerate: Let the leftover Sherry Trifle cool to room temperature before covering it with clingfilm and refrigerating. It will keep in the fridge for up to 3 days.
- Freeze: Freezing is not recommended for Sherry Trifle because it can affect the texture of the cream and custard. If you must freeze it, cover it well with clingfilm and freeze for up to 1 month. Thaw it in the fridge for several hours before serving.
Delia Smith Sherry Trifle Nutrition Facts
Serving Size: 1 serving (1/6 of the trifle)
- Calories: 600
- Total Fat: 45g
- Saturated Fat: 25g
- Cholesterol: 170mg
- Sodium: 80mg
- Potassium: 300mg
- Total Carbohydrate: 50g
- Dietary Fiber: 2g
- Sugars: 35g
- Protein: 7g
Try More Delia Smith Recipes
- Delia Smith Damson Jam Recipe
- Delia Smith Green Tomato Chutney
- Delia Smith Custard
- Delia Smith Fatless Sponge
Delia Smith Sherry Trifle
Description
Delia Smith’s Sherry Trifle is made with double cream, egg yolks, golden caster sugar, cornflour, vanilla extract, Sercial Madeira (or dry sherry), raspberry jam, raspberries, bananas, and toasted flaked almonds. This delicious Sherry Trifle recipe creates a tasty dessert that takes about 2 hours and 30 minutes to prepare and can serve up to 6-8 people.
Ingredients
For the Custard:
For the Filling:
For the Topping:
Instructions
- Prepare the Filling: Cut the sponges in half, spread jam on one side, and put the halves back together. Cut each sponge into three pieces and place them in a bowl. Poke the sponges with a knife and pour the Madeira over them. Let them soak up the liquid.
- Make the Custard: Heat the cream in a pan until just below boiling. In a bowl, whisk egg yolks, sugar, cornflour, and vanilla. Slowly pour the hot cream into the egg mixture, whisking all the time. Return this mixture to the pan and cook, whisking until it thickens. If it looks lumpy, keep whisking until smooth. Pour into a jug or bowl, cover with clingfilm, and let cool.
- Assemble the Trifle: Check that the sponges have soaked up the Madeira. Peel and slice the bananas. Place the raspberries on the sponges and press them down. Add banana slices and pour the custard on top.
- Add Topping: Whip the cream until thick, spread it over the trifle, and sprinkle with toasted almonds.
- Chill: Cover with clingfilm and put in the fridge until ready to serve.
Notes
- Ensure Sponges Soak Well: Make sure the sponges are fully soaked with the Madeira. Poke them with a knife and pour the liquid slowly to ensure even soaking.
- Heat Cream Gently: Heat the cream just below boiling to prevent it from curdling. Stir occasionally to avoid burning.
- Whisk Custard Constantly: Whisk the egg mixture while adding the hot cream to prevent it from cooking too quickly and forming lumps.
- Cool Custard Properly: Let the custard cool before assembling the trifle to avoid melting the cream topping.
- Chill Thoroughly: Allow the assembled trifle to chill in the fridge for at least 2 hours to let the flavors meld and the cream to set.
Delia Smith Sherry Trifle