If there’s one dessert that makes me feel like I’m ten years old again, peeking through the fridge door at something wobbly and glorious chilling on the middle shelf — it’s trifle. And Nigella’s Sherry Trifle? Oh, she doesn’t hold back. Boozy, creamy, jammy and just the right side of messy, this is the showstopper of British puds.
I made this for a family get-together last summer. It was about 28 degrees outside, my aunt had already spilt Pimm’s on the garden bench, and I was halfway through assembling it when I realised I’d only bought one packet of custard. Did that stop me? Not a chance. It was still glorious. We ate it straight from the bowl, spoons and all, not a single spoonful left. And I’ll say this now: trifles are better when they’re a bit rustic. Lopsided cream? Splodgy jam? That’s trifle at its finest.
So don’t stress about perfection. This one’s all about layers of comfort, a cheeky splash of sherry, and that first chilled bite that just melts on your tongue.
Why You’ll Love It
- It’s absolutely lush. Sweet, boozy, soft, and creamy — it hits all the notes.
- You don’t have to bake a thing. Just layer, chill, and serve.
- It feeds a crowd — or just yourself, if you’re having that kind of weekend.
- Customisable as anything. Don’t like peaches? Use raspberries. Want chocolate shavings? Chuck them on.
- A true retro classic. It looks stunning in a glass bowl and never fails to get compliments.
- So easy to make ahead. Better, even — the flavours settle in overnight.
Ingredients
- 200g sponge fingers (or any plain cake you’ve got knocking about)
- Strawberry jam (enough to sandwich the sponge fingers)
- 1 tbsp sliced peaches (plus extra slices for topping)
- ½ litre sherry (use less if you like it subtle)
- 2 packets custard powder (made up with less water for a thicker custard)
- ¼ litre whipping cream
- Handful of almonds, sliced or chopped
- Ratafia biscuits (or amaretti, if you can’t find them)
How to Make It
Start with the sponge layer:
Take your sponge fingers and sandwich them with a generous swipe of strawberry jam. Lay them in the bottom of a big glass trifle bowl (or any large-ish serving dish if you’re not fussed about presentation).
Add the fruit and soak it up:
Scatter the sliced peaches over the sponge — I usually use tinned in juice, drained well. Save a few pretty slices for the top if you fancy. Then pour over the sherry. Yes, all of it. The sponge will soak it up like a happy little spongey sponge.
Make your custard thick and dreamy:
Follow the packet instructions but with a little less water than it says — you want it spoonable, not pourable. Once it’s ready, let it cool just a bit, then pour it gently over the sponge and peaches.
Whip it good:
Whip the cream until soft peaks form — not too stiff, just enough to sit nicely on top. Dollop or pipe over the custard layer. No need to be too precise.
The final flourish:
Scatter over your almonds and ratafia biscuits. Crushed, whole, however you like — just go for that crunch on top.
Chill until irresistible:
Cover and chill in the fridge for at least 2 hours. Overnight is even better. It firms up, the flavours settle, and it’s absolute magic.
Common Mistakes and How to Dodge Them
I drowned it in sherry. Now it’s soup.
We’ve all done it. Use about ½ litre max, and let the sponge sit a bit before adding the next layer — that way you’ll know how much it can hold.
My custard went lumpy.
Stir it constantly while cooking and don’t rush it. If it clumps, whisk like mad — or cheat and use store-bought custard, no shame.
The fruit made it soggy.
Drain it well. Pat with kitchen roll if it’s super juicy.
Cream collapsed before serving.
Don’t overwhip. Soft peaks are your friend, and if it sits overnight, give it a little stir and re-whip if needed.
Storage and Reheating
Fridge: Keep it tightly covered and refrigerated. Best eaten within 2–3 days.
Freezer: Not recommended — the texture will go weird and watery. You can freeze it in a pinch, but honestly… just eat it.
Reheating?
Please don’t. Trifle is a cold dessert. Warm custard in trifle is a crime against pudding.
Frequently Asked Questions
Can I make it non-alcoholic?
Yep! Swap the sherry for orange juice, cranberry juice, or even elderflower cordial.
Can I use fresh fruit instead of peaches?
Totally. Raspberries, strawberries, or plums work beautifully. Just don’t go for anything too watery like melon.
What if I don’t have a glass bowl?
Any dish will do — you’ll just miss the visual layers. Still delicious though.
Is it okay to use shop-bought custard?
Absolutely. Nigella herself would say don’t let custard stress ruin your dessert joy.
Nutrition Facts (Per Serving):
- Calories: 350
- Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 50mg
- Sodium: 150mg
- Carbs: 45g
- Sugar: 30g
- Protein: 5g
Try More Nigella Recipes:
Nigella Sherry Trifle
Description
A rich, creamy, fruity British trifle layered with jam-soaked sponge, peaches, sherry custard, and whipped cream — a retro classic that never goes out of style.
Ingredients
Instructions
- Sandwich sponge fingers with jam and layer in dish.
- Scatter peaches and pour over sherry.
- Make thick custard, let cool slightly, then pour over fruit.
- Whip cream to soft peaks and spread on top.
- Garnish with almonds and biscuits.
- Chill for at least 2 hours before serving.
Notes
- Don’t overdo the sherry — let the sponge soak, not drown.
- Custard too runny? Chill it longer or make it thicker next time.
- You can swap in different fruits or biscuits to suit your style.
- Store covered in the fridge and eat within 2–3 days.