British · Dessert · Easy
Trifle
Layers of sponge, sherry, berries, custard and cream in a glass bowl. The showstopper that takes twenty minutes.
The whole recipe in 60 seconds
Trifle, in 5 ideas
- A glass bowl shows the layers, that is half the point.
- Sherry soaked sponge is traditional, juice works for kids.
- Make it the day before, it needs time to meld.
- Whip the cream to soft peaks, not stiff.
- Frozen berries are fine and cheaper, thaw and drain them.
What you need
Ingredients
- 300g sponge cake or trifle sponges
- 100ml sherry
- 500g mixed berries
- 500ml custard
- 300ml double cream
- 2 tbsp sugar
- Flaked almonds, to finish
How to make it
Directions
- Line a glass bowl with sponge pieces and drizzle with sherry.
- Layer over half the berries.
- Pour over the custard and smooth the top.
- Whip the cream with the sugar to soft peaks and spread over the custard.
- Chill at least 4 hours, then top with remaining berries and almonds.
Money saver. Stale cake and frozen berries make the cheapest trifle, and nobody will ever know.