Sherry Trifle Recipe

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serves: 6
Prep: 20 min
Cooking: 10 min

Nutrition per portion

Calories 656 kCal 33%
Fat 53g 76%
  -  Saturates 32g 160%


  • 150g (5oz) Madeira cake
  • 100ml (4fl oz) sweet sherry
  • 480g (1lb 1oz) bag frozen dark cherries, defrosted, a few reserved for decoration
  • For the custard
  • 3 egg yolks
  • 25g (1oz) caster sugar
  • 2tsp cornflour
  • 1 x 284ml (1/2pt) carton double cream
  • 1/2tsp vanilla extract
  • 200ml (1/3pt) double cream
  • 200ml (1/3pt) Greek yoghurt
  • chocolate vermicelli
  • You will need
  • a 1-litre (13/4pt) trifle dish


  • Place the sliced Madeira cake at the bottom of the trifle dish, soak with the sherry and place the cherries and their juice on top, making sure to put a few aside.

  • For the custard, mix together the egg yolks, sugar and cornflour in a large bowl. Bring the cream and vanilla extract just to the boil in a saucepan and pour it over the egg yolk mixture, whisking all the time.

  • Rinse out the pan with cold water, return the custard mixture to the pan and stir over a gentle heat until thickened, do not allow to boil. Pour the custard into a bowl and cover with clingfilm to prevent a skin forming. When cool, place in the fridge and chill for 1 hour. Once set, pour it over the cherries.

  • Beat together the cream and yoghurt until thick, and spread over the custard. Decorate with cherries and sprinkle with vermicelli. Chill in the fridge for an hour before serving. 

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