Everyone loves a sherry soaked trifle for an indulgent dessert at the end of an Easter or Christmas menu. Some people like to add jelly to their trifle. If so, just make up a pack of raspberry or strawberry jelly and cool until on the point of setting then pour over the sponge cake before adding the custard. We have used peaches and raspberries but you can vary the fruits according to what is in season, try strawberries, mandarins, sliced canned peaches or pears or whatever your family enjoy. Why not make a black forest variety with chocolate cake and cherries!
- 1 small Madeira cake
- 4tbsp raspberry jam
- 4tbsp sweet cream sherry
- 500ml fresh chilled custard
- 400g raspberries
- 4 peaches
- 300ml double cream
- 2-3tbsp toasted flaked almonds
Cut the Madeira cake into thin slices. Spread half with raspberry jam then sandwich with the other slices. Cut in half and arrange in a 1litre dessert bowl.
Drizzle the sherry over the sponge then scatter with a few raspberries.
Slice the peaches, removing the stones. Place a few peach slices on top of the sponge then pour over the custard. Arrange some of the remaining raspberries and peaches on top of the custard.
Whip the cream until it just forms soft peaks, then spoon over the custard and top with the remaining fruits and scatter with toasted almonds
Top tip for making Sherry trifle
If making this trifle for children you could make a small portion soaked with orange juice instead.