Layered Old English Trifle with Sherry and Mixed Fruits

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A classic British trifle layering sponge soaked in sherry with custard, fresh berries, and whipped cream for a luscious dessert. This British-inspired recipe, ready in about 20 minutes, layers sponge cake slices, dry sherry, vanilla custard into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 300 g sponge cake slices
• 100 ml dry sherry
• 300 g mixed fresh berries (strawberries, raspberries, blueberries)
• 500 ml vanilla custard
• 300 ml whipped cream
• 3 tbsp raspberry jam
• 50 g toasted flaked almonds
• 2 tbsp caster sugar

Instructions

1. Step 1: Cut 300 g sponge cake into 2-inch cubes and place in a large glass trifle bowl. Drizzle 100 ml dry sherry evenly over the cake cubes and let soak for 10 minutes.
2. Step 2: Spread 3 tbsp raspberry jam over the soaked sponge to add tartness and sweetness.
3. Step 3: Arrange 300 g mixed fresh berries on top of the jam layer for freshness and color.
4. Step 4: Pour 500 ml vanilla custard evenly over the fruit layer, smoothing with a spatula to cover completely.
5. Step 5: Chill the trifle in the refrigerator for at least 1 hour to set the custard.
6. Step 6: Just before serving, spread 300 ml whipped cream in a thick layer over the custard.
7. Step 7: Sprinkle 50 g toasted flaked almonds and 2 tbsp caster sugar on top for texture and crunch.
8. Step 8: Serve chilled in individual bowls or glasses, ensuring each serving has all layers.