Traditional Scottish Sherry Trifle
Indulge in the timeless elegance of a Traditional Scottish Sherry Trifle, a quintessential dessert that brings layers of flavor and texture to your table. This classic trifle features delicate sponge cake soaked in the warmth of rich sherry, crowned by a luscious raspberry jam and fresh raspberry medley. A creamy custard layer, chilled to perfection, is topped with airy whipped cream sweetened with powdered sugar for a decadent touch. Finished with crunchy toasted almonds and a vibrant garnish of fresh berries, this no-bake dessert is perfect for any occasion. Ready in just 25 minutes of preparation (plus refrigeration time), this six-serving showstopper is as easy to make as it is delightful to eat. Ideal for holiday gatherings or Sunday dinners, this sherry trifle is a celebration of traditional Scottish flavors in every indulgent spoonful.
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Recipe Information
Ingredients
- 250 grams Sponge cake or trifle sponges
- 150 ml Sherry
- 150 grams Raspberry jam
- 150 grams Fresh raspberries
- 500 ml Custard
- 300 ml Double cream
- 2 tablespoons Powdered sugar
- 50 grams Toasted almonds
- 100 grams Fresh berries (for garnish)
Instructions
Slice the sponge cake or trifle sponges into pieces and arrange them at the bottom of a large trifle dish.
Drizzle the sherry evenly over the sponge pieces to soak them thoroughly.
Spread the raspberry jam evenly over the soaked sponge layer, ensuring it covers the surface.
Scatter the fresh raspberries over the jam layer for added texture and flavor.
Pour the custard over the raspberry layer, spreading it evenly to create a smooth and creamy layer. Refrigerate the dish for 1 hour, allowing the custard to set slightly.
In a large bowl, whip the double cream with the powdered sugar until soft peaks form.
Spread the whipped cream over the custard layer, creating a fluffy and decadent topping.
Sprinkle the toasted almonds over the whipped cream for a crunchy garnish.
Decorate the trifle with fresh berries of your choice, such as strawberries, blackberries, or blueberries.
Refrigerate the trifle for at least 2 hours before serving to allow the flavors to meld together perfectly.
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 204 mg | 9% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 42.1 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 181 mg | 14% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 352 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
