There’s something beautifully British and deeply comforting about a proper sherry trifle. For me, it conjures memories of Christmas tables heaving under the weight of overcooked turkey, relatives you barely see, and a dessert that—let’s be honest—is sometimes the only thing everyone agrees on. And James Martin’s version? It’s not the lazy trifle your nan whipped up with instant custard and tinned fruit. No, this one’s got flair. It’s rich, boozy, creamy, and proud of it.
I’ve made this trifle for birthdays, barbecues, even a summer picnic where it promptly melted in the sun and still got devoured. It’s layered indulgence at its best — cherries soaked in brandy, sponge cake that’s deliciously tipsy, thick vanilla custard, pillows of whipped cream, and to finish it all, white chocolate snow and caramel-dipped cherries that’ll make your guests think you’ve secretly been on Bake Off.
Why You’ll Love It
- Ultimate party dessert — feeds a crowd and looks the part too.
- Boozy and bold — that cherry brandy gives it a grown-up twist.
- Make-ahead friendly — assemble it early and let the flavours mingle.
- No baking required — a lot of stirring, a little layering, done.
- Seriously delicious layers — soft cake, tart cherries, silky custard, cloud-like cream.
- Impressive without being complicated — it’s all about the build.
Ingredients
For the Trifle:
- 100g caster sugar
- 1.5kg fresh cherries, pitted
- 100ml cherry brandy
- 600ml fresh vanilla custard (cooled)
- 2 Madeira cakes, sliced
- 2 litres double cream, whipped
- 50g white chocolate, grated
For Decoration:
- 100g caster sugar (for caramel)
- 12–20 cherries with stalks
How to Make It
Start with the sugar syrup:
In a small saucepan, dissolve the caster sugar in 100ml water over low heat. Let it cool slightly — you’ll use this to sweeten and soak. (Bonus: your kitchen now smells like a sweet shop.)
Booze up the cherries:
In a pan, simmer the pitted cherries with 50ml of the syrup and half the cherry brandy for 5–10 minutes. You want them softened but not mushy. Set aside and let the juices develop — it’s gold.
Whisk the cream and custard:
In a big bowl, whisk half the cream with all the custard until smooth and luscious. Not too stiff — think pourable, but creamy. This is your golden middle layer.
Soak that sponge:
In a shallow dish, mix the rest of the syrup with the remaining cherry brandy. Dip the Madeira slices briefly — don’t drench them — just enough to get them a bit naughty.
Assemble the trifle layers:
In a large glass trifle bowl, layer the boozy sponge, then cherries (with their juice), then pour over your cream-custard mix. Repeat if you’ve got enough for a second round.
Finish with flair:
Spoon or pipe the rest of the whipped cream on top — big soft swirls look gorgeous. Shower it with grated white chocolate for snowy contrast.
Caramel-dip the cherries (if you’re showing off):
Melt sugar gently in a dry pan until amber. Remove from heat. Carefully dip the fresh cherries by the stalk and let them set on parchment — they look stunning perched on top.
Common Mistakes and How to Dodge Them
My cake went mushy!
You probably soaked it too long. A quick dip does the trick — don’t drown it.
Why’s my cream collapsing?
Overwhipping. Stop once it holds soft peaks — it’ll firm up in the fridge.
Custard layer mixed with cream?
If everything’s too warm, layers can blend. Chill the custard first and make sure cherries aren’t hot.
Too boozy?
It’s a personal thing — taste as you go and cut the brandy with extra syrup or cherry juice if needed.
Storage and Reheating
Fridge:
Cover tightly and keep chilled. Best eaten within 2–3 days, but the flavours only improve with time.
Freezer:
Not ideal once assembled. If you must, freeze the components separately — especially the custard and soaked cake.
Reheating:
Nope! This one’s made to be eaten cold, straight from the fridge. Spoon in hand. Maybe at midnight.
Frequently Asked Questions
Can I use frozen cherries?
You can, but they’ll be a bit wetter and softer. If using them, drain well after cooking or reduce the syrup.
What’s a good non-alcoholic swap for cherry brandy?
Cherry juice or blackcurrant cordial will give a lovely fruity depth without the kick.
Can I use shop-bought custard?
Yes — just make sure it’s thick and full-fat. Runny custard will mess with your layers.
What if I hate white chocolate?
Dark or milk chocolate curls work beautifully too — or skip it altogether and double down on fruit.
Nutrition Facts (Per Serving):
- Calories: 400
- Total Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 50mg
- Carbohydrates: 40g
- Sugar: 20g
- Protein: 5g
- Sodium: 100mg
Try More James Martin Recipes:
James Martin Sherry Trifle
Description
A rich, layered trifle with boozy cherries, soaked sponge, thick custard, fluffy cream, and snowy white chocolate — a festive, crowd-pleasing classic with a modern flourish.
Ingredients
For decoration:
Instructions
- Make a simple syrup with sugar and water.
- Simmer cherries in half the syrup and half the brandy.
- Mix half the cream with the custard.
- Soak cake slices in remaining syrup and brandy.
- Layer cherries, cake, and custard-cream in a large bowl.
- Pipe remaining cream, top with grated chocolate.
- Dip cherries in caramel and use to decorate.
Notes
- Chill your custard fully before layering.
- Don’t over-soak the sponge — just a dip!
- Use fresh cherries for best texture.
- This trifle tastes even better after a few hours in the fridge.