How to Make a Fantastic Old-School British Sherry Trifle for Your Christmas Feasting

When it comes to traditional British Christmas desserts, few can rival the nostalgic charm of a proper sherry trifle.

This layered delight is a celebration of textures and flavours, combining sponge, fruit, custard, and cream, all with a generous splash of sherry to give it that festive kick. 

Here’s how to create a trifle that will steal the show at your Christmas table.

Ingredients:

For the sponge base:

1 Swiss roll (preferably jam-filled) sponge cake, or sponge fingers

150ml good-quality sherry (medium or sweet, depending on your taste)

For the fruit layer:

300g mixed berries (fresh or frozen, such as raspberries, strawberries, and blackberries) (Note: You can omit the fruit or swap the mixed berries for tinned peaches, pears, tangerines, etc)

2 tablespoons caster sugar (if using tart berries)

2 tablespoons of berry jam (optional)

For the custard:

500ml whole milk

4 large egg yolks

50g caster sugar

2 tablespoons cornflour

1 teaspoon vanilla extract

For the topping:

300ml double cream

2 tablespoons icing sugar

1 teaspoon vanilla extract

Grated chocolate, flaked almonds, or sprinkles (for garnish)

Method:

1. Prepare the Sponge Base:

Cut the Swiss roll into slices or cube the sponge cake, then arrange them in a large glass trifle dish. Ensure the bottom is fully covered. Drizzle the sherry evenly over the sponge, allowing it to soak in. For a non-alcoholic version, substitute the sherry with fruit juice.

2. Add the Fruit Layer:

If using fresh berries, sprinkle them with the caster sugar and let them macerate for 10 minutes. If using frozen berries, thaw them first. Spread the berries evenly over the sponge. For added richness, dot small spoonfuls of berry jam across the fruit layer.

3. Make the Custard:

In a saucepan, heat the milk until just steaming. Meanwhile, whisk the egg yolks, sugar, and cornflour in a bowl until smooth. Gradually pour the hot milk into the egg mixture, whisking constantly, then return the mixture to the saucepan. Cook over low heat, stirring continuously, until the custard thickens enough to coat the back of a spoon. Remove from heat and stir in the vanilla extract. Allow the custard to cool slightly before pouring it over the fruit layer. Let the trifle chill in the fridge for at least an hour to set the custard.

4. Whip the Cream:

Whip the double cream with the icing sugar and vanilla extract until it forms soft peaks. Spread or pipe the cream over the set custard layer.

5. Garnish and Serve:

Finish your trifle with grated chocolate, flaked almonds, or festive sprinkles for a decorative touch. Chill for at least another hour before serving to allow the flavours to meld together.

Tips for Success:

Use a clear trifle dish: The beauty of a trifle lies in its layers, so use a glass dish to show them off.

Make it ahead: Trifle tastes even better the next day as the flavours have time to develop. Just add the whipped cream and garnish shortly before serving.

Customise your layers: Feel free to add jelly, different fruits, or even a layer of crushed biscuits for extra crunch.

A proper sherry trifle is more than just a dessert; it’s a slice of British Christmas tradition. With its vibrant layers and boozy undertones, this treat is sure to bring smiles and festive cheer to your holiday celebrations. Cheers to a merry and delicious Christmas!