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5 from 2 votes
Traditional English Trifle is served in 3 glasses on a silver platter. Each Sherry trifle has a fruity raspberry jelly layer, moist sherry-infused pound cake, velvety creme anglaise, topped with light whipped cream, and colorful classic sprinkles.
Print Recipe
Traditional English Trifle
Prep Time
25 mins
Chill for
6 hrs
 

My English Trifle Recipe easily makes a luscious traditional dessert layered with boozy cake, velvety custard, fruity jelly and whipped cream.

Servings: 6 people
Author: Gemma Stafford
Ingredients
  • 10 oz (280 g) pound cake
  • ¾ cup (6 fl oz/170 ml) sherry
  • 2 tablespoons water
  • 2 ½ teaspoons (8 g/1 sachet) powdered gelatin
  • 1 ¼ cups (10 fl oz/300 ml) water
  • ¼ cup (2 oz/ 58 g) granulated sugar
  • 1 ⅔ cups (8 oz/225 g) fresh raspberries, roughly mashed
  • 1 recipe creme anglasie
  • 1 ½ cups (12 fl oz/360 ml) heavy whipping cream
  • 1 tablespoon sprinkles
Instructions

  1. Cut the pound cake into small cubes and divide between the six (8 oz/1 cup) dishes.

  2. Sprinkle about 2 tablespoons of sherry over each cake-filled dish.

  3. In a small bowl add the 2 tablespoons of water and sprinkle over the gelatin. Set aside to set for 10 minutes.

  4. In a medium saucepan over medium/low heat add in the water and sugar and allow to come to a simmer.

  5. Whisk in the sponged gelatin into the simmering water until dissolved.

  6. Remove from the heat and add in the mashed raspberries. Allow the mixture to cool down for 15 minutes before dividing it evenly between the six dishes.

  7. Cover the dishes with clingfilm and place in the fridge for at least 6 hours to allow the gelatin to set. (Note: This layer can be made a day in advance.)

  8. When ready to serve pour a lovely thick layer of the custard over the cake. Finish with a big dollop of whipped cream and a few sprinkles on top.

  9. Serve immediately or keep refrigerated for up to 24 hours.