Sherry Trifle (Fresh Cream)

Cakes & Desserts

Sherry Trifle (Fresh Cream)

How to make a delicious fresh cream sherry trifle, easy step by step instructions, from start to finish.

Watch here

1 Makes 4 individual trifles.

2 Cut half the fruit into smaller pieces, add a tsp of sugar and mix.

3 Make up your pint of jelly.

4 Cut and place your sponge in each glass, do not over fill, (see the video)

5 Add 1 dessert spoon 10mls of Sherry to the sponge.

6 Divide your cut fruit into the 4 glasses.

7 Pour in the jelly until it reaches half the glass/vessel, that you are using.

8 Place in the fridge for at least 2 hours until it sets.

9 Don’t start the custard until you are sure the jelly has set.

10 Add the custard powder, sugar, vanilla, to a saucepan.

11 Add a little of the milk and mix until there are no lumps.

12 Mix in the rest of the milk, turn on the heat and slowly bring to a steady gentle boil, remove from the heat and pour it back into the jug.

13 Pour about 12mm / ½in of the custard to the top of your jelly, place them back in the fridge until the custard has set.

14 Add the cream, vanilla extract, and the sugar, into a bowl and whisk until the cream thickens to stiff peaks, cover and refrigerate, using an electric hand mixer, this should take around 3 to 4 minutes, ( FYI, this can be made hours in advance)

15 Spoon the cream onto the set custard, leaving it shy of the top of the glass.

16 Add whatever decoration you prefer to the top, see for video ideas.

17 Place in the fridge until needed, these can be made hours in advance of serving them.

18 Enjoy.

Method

Ingredients

Jelly:

Plain sponge or a small Madeira cake
60mls / 4tbls Cream Sherry
25g strawberry jelly crystals + 570mls / 1pt boiling water
150g / 5oz Strawberries
150g / 5oz Raspberries

Custard:

25g / 1oz Custard powder + 570mls / 1pt milk
25g / 1oz Sugar
6mls / 1tsp Vanilla extract

Chantilly cream:

280mls / ½pt Double or heavy whipping cream
6mls / 1tsp Vanilla extract
12g / 2tsp Icing or powdered sugar

Cakes & Desserts

Sherry Trifle (Fresh Cream)

How to make a delicious fresh cream sherry trifle, easy step by step instructions, from start to finish.

1

Makes 4 individual trifles.

2

Cut half the fruit into smaller pieces, add a tsp of sugar and mix.

3

Make up your pint of jelly.

4

Cut and place your sponge in each glass, do not over fill, (see the video)

5

Add 1 dessert spoon 10mls of Sherry to the sponge.

6

Divide your cut fruit into the 4 glasses.

7

Pour in the jelly until it reaches half the glass/vessel, that you are using.

8

Place in the fridge for at least 2 hours until it sets.

9

Don’t start the custard until you are sure the jelly has set.

10

Add the custard powder, sugar, vanilla, to a saucepan.

11

Add a little of the milk and mix until there are no lumps.

12

Mix in the rest of the milk, turn on the heat and slowly bring to a steady gentle boil, remove from the heat and pour it back into the jug.

13

Pour about 12mm / ½in of the custard to the top of your jelly, place them back in the fridge until the custard has set.

14

Add the cream, vanilla extract, and the sugar, into a bowl and whisk until the cream thickens to stiff peaks, cover and refrigerate, using an electric hand mixer, this should take around 3 to 4 minutes, ( FYI, this can be made hours in advance)

15

Spoon the cream onto the set custard, leaving it shy of the top of the glass.

16

Add whatever decoration you prefer to the top, see for video ideas.

17

Place in the fridge until needed, these can be made hours in advance of serving them.

18

Enjoy.

Method

Ingredients

Kirkwoods Coffee, Signature blend 500g

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