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Sherry trifle recipes

Our top 3 of 6 Sherry trifle recipes

Typsy Laird (Sherry Trifle) Recipe at MyDish

based on 2 reviews


Typsy Laird (Sherry Trifle)

by Heidi Hotplate

by Heidi HotplateViewed 5085 times


    Traditional Scottish Dessert for Burns Night


    1. 1. Place the sponge in the base of a large glass bowl and spread with the raspberry jam.

    2. 2. Mix the sherry and the brandy and sprinkle evenly over the sponge allowing it to soak in.

    3. 3. Next add a layer of raspberries and sliced bananas.

    4. To make the egg custard: (or buy a tin if your can't be bothered to make it!)

    5. 4. Whisk together the egg yolks, sugar and vanilla essence until pale and creamy.

    6. 5. Heat the milk and cream together in a saucepan until boiling point then stir into the egg mixture.

    7. 6. Once it is well blended, return to the pan and stir continuously over a low heat until the custard thickens.

    8. 7. Pour into a dish and allow to cool.

    9. 8. When quite cool, pour the custard over the layer of fruit, spreading evenly.

    10. 9. Next whip the double cream and spoon on top of custard.

    11. 10. Decorate with toasted almonds.


    • by WendyL

      WendyL  Thu Jan 20 2011   • Reply

      Instructions say mix brandy and sherry, but the ingredients state whisky or drambuie - humph. Plagiarism?

    • by twinkle toes

      twinkle toes  Wed Jan 23 2008   • Reply

      Great one :D YUM

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    • 1 Victoria sponge cake sliced
    • 250ml Sherry
    • 300g Raspberry Jam
    • 300g Fresh Raspberries
    • 2 Banana's (optional)
    •  Toasted Almonds for Decoration
    • 150ml (1/3 pt) Double Cream
    • 2-3 tbsp Drambuie or Whisky
    •  Home Made Egg Custard (tinned will do)
    • 150ml (½pt) Double Cream
    • 250ml (½ pt) Milk
    • 2 Egg Yolks
    • 50g Caster Sugar
    • Few Drops Vanilla Essence
    Berry Trifle Recipe at MyDish

    based on 1 reviews


    Berry Trifle

    by John Y

    by John YViewed 3417 times


      1. 1. Put milk in a pan.
      2. 2. Add butter, cut into small pieces and heat gently until butter has melted.
      3. 3. Remove from heat and whisk in gelatine.
      4. 4. Allow to cool for 5 mins.
      5. 6. Put into an electric blender and process for 2 mins. until smooth.
      6. 7. Chill well.
      7. 8. Meanwhile, dissolve jelly in the water and allow to cool.
      8. 9. Split each trifle sponge in half and spread with jam.
      9. 10. Sandwich sponges together again and pack into base of souffle dish.
      10. 11. Pour cooled jelly over sponges and place in refrigerator to set.
      11. 12. Make custard and allow to cool.
      12. 13. Arranges rasberries and blackcurrants over sponges.
      13. 14. Top with custard.
      14. 15. Dip each macaroon in sherry before arranging on top of custard.
      15. 16. Whisk chilled cream until thick.
      16. 17. Stir in icing sugar.
      17. 18. Spread cream on top of trifle.
      18. 19. Chill well. Decorate.

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      • ½ pint milk
      • 8 oz unsalted butter
      • 1 tsp. powered gelatine
      • 1 packet blackberry and apple jelly
      • ½ pint boiling water
      • 1 packet 8 trifle sponges
      • 1 pint custard
      • 8 oz raspberries
      • 4 oz blackcurrants
      • 12 macaroon biscuits
      • 2 tbsp. icing sugar. sieved
      •  raspberry jam
      •  sherry
      Ginger and Orange Trifle Recipe at MyDish

      based on 2 reviews


      Ginger and Orange Trifle

      by CarolynH

      by CarolynHViewed 3010 times


        very quick and easy to make, delicious!


        1. Drain and reserve juice from mandarins,
        2. place mandarins in base of trifle dish.
        3. Add cake which has been cut into cubes, add a little juice and the splash until a little moist.
        4. Pour over custard and allow to set.
        5. Once set whip cream and smooth over top, Sprinkle with grated chocolate, almonds and ginger. Enjoy!

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        • 1 ginger cake loaf
        • 1 pint custard (from powder)
        • 2 tins mandarin oranges
        • splash port or sherry
        • 100g toasted flaked almonds
        • ½ bar dark chocolate-grated
        • 50g crystallised ginger- chopped
        • 1 carton double or whipping cream
        Tana Ramsay's Individual Sherry Trifles Recipe at MyDish

        based on 1 reviews

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        Tana Ramsay's Individual Sherry Trifles

        by Tana Ramsay

        by Tana RamsayViewed 146 times


          The great thing is that, like all trifles, they can be made in advance and left in the fridge. In fact, they taste even better the next day


          1. Thickly coat one side of the trifle sponges with raspberry jam and put them jam-side down into your trifle bowl. Add another layer of sponges on top. Add a generous layer of raspberries on top of the sponge layers, reserving enough to decorate the top at the end.

          2. Lightly squash down the raspberries gently with your fingers, allowing them to crush slightly so that they release a little juice on to the sponge. Be careful not to
          3. mash them, though.

          4. Spoon the cream sherry on to the raspberries and sponge fingers and let it soak through. Sprinkle over the lemon zest and then add a layer of flaked almonds, leaving some for the top. Add a generous layer of custard.

          5. Place the double cream into a mixing bowl and whisk until it forms peaks. Place the cream on top of the custard, leaving a rim of about 1cm around the edge so you can see the contrast between the yellow custard and the white cream.

          6. Place a few raspberries on to the top and sprinkle over the remaining flaked almonds. Leave in the fridge until ready to serve.


          Ready-made custard is perfectly acceptable, but if making your own, then make it slightly thicker than normal. As an alternative to trifle, serve vanilla yoghurt with fresh raspberries and toasted flaked almonds.

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          • SHERRY TRIFLES
          • 6 Trifle sponges
          • 6tsp raspberry jam
          • 450g fresh raspberries
          • 6tbsp cream sherry
          • 1 lemon, zest
          • 100g flaked almonds, lightly toasted
          • 2 pt custard
          • 1pt double cream