Description
Nan’s proper sherry trifle is a classic British dessert featuring layers of jam Swiss roll, fresh raspberries, raspberry jelly, sherry-soaked sponge, creamy homemade custard, and fluffy whipped cream topped with colorful sprinkles. This no-bake, refrigerated treat is perfect for special occasions or afternoon tea, offering a delightful combination of fruity, boozy, and creamy flavors with varied textures.
Ingredients
Base Layer
- 3 x 190 g (3 x 6.7 oz) jam Swiss rolls (jam only, not cream-filled)
- 200 g (7 oz) fresh raspberries (can use frozen, unthawed)
Jelly
- 2 x 135 g (2 x 4.8 oz) packs raspberry jelly cubes
- 400 ml boiling water
- 500 ml cold water
Sherry Sponge
- 3rd Swiss roll (remaining from 3 total), chopped into 1-1.5 cm cubes
- 3 tbsp sherry
Custard
- 70 g (7 level tbsp) custard powder
- 70 g (5 1/2 level tbsp) caster sugar
- 1 litre (1.75 pints) full-fat milk
Topping
- 600 ml (2 1/2 cups) whipping cream
- 1 tsp vanilla extract
- 30 g (4 1/2 level tbsp) icing sugar (confectioners’ sugar/powdered sugar)
- 1 tbsp rainbow sprinkles
Instructions
- Prepare base layer: Slice two of the jam Swiss rolls into 1cm thick slices and line the sides of a 3.5-litre trifle dish with one layer. Set aside any leftover slices for later.
- Add raspberries: Place fresh raspberries in the center of the trifle dish on top of the jam Swiss roll base.
- Make jelly: Chop jelly cubes into a bowl or jug and add 400ml boiling water. Stir until completely dissolved.
- Add cold water: Pour in 500ml cold water and mix well.
- Pour jelly over base: Pour the jelly mixture gently over the raspberries and Swiss roll layer in the trifle dish.
- Set jelly: Refrigerate the trifle dish for at least 4 hours, or up to 2 days, until jelly is fully set.
- Prepare sherry sponge: Chop the remaining Swiss roll into chunky 1-1.5cm cubes. Place in a bowl and drizzle with sherry, ensuring some sherry coats each piece.
- Add sherry sponge: Arrange the sherry-soaked sponge cubes over the set jelly layer, then return the dish to the fridge.
- Make custard paste: Mix custard powder, caster sugar, and 4 tbsp of milk in a saucepan to form a smooth paste.
- Add remaining milk: Gradually stir in the remaining milk until fully combined with the paste.
- Cook custard: Heat the saucepan over medium heat, stirring constantly with a whisk or spoon until the custard thickens just before boiling point.
- Remove and cool: Turn off heat and allow custard to cool to room temperature for 20-30 minutes. To prevent skin, cover with clingfilm touching the surface.
- Assemble custard layer: Remove clingfilm, stir custard, and spoon or pour it over the sherry sponge layer in the trifle, covering completely.
- Chill custard: Refrigerate for 1 hour to chill custard. Optional clingfilm can be used to prevent skin formation.
- Whip cream: Whisk whipping cream until soft peaks form. Add vanilla extract and sift icing sugar over it, then whisk briefly to combine.
- Top trifle: Spoon dollops of whipped cream over the custard layer evenly.
- Decorate: Sprinkle rainbow sprinkles on top just before serving to avoid color bleeding if storing.
- Store or serve: Cover with clingfilm and keep refrigerated for up to 2 days. Add sprinkles right before serving if stored longer.
Notes
- Use jam-only Swiss rolls, avoid those with cream fillings for best texture.
- Do not defrost frozen raspberries to keep fruit texture intact in the jelly.
- Stir custard constantly while cooking to avoid burning or forming lumps.
- Cover custard with clingfilm while cooling to prevent skin formation if desired.
- Adding sprinkles just before serving prevents color bleeding into the cream during storage.
- Sherry can be adjusted to taste or omitted for a non-alcoholic version.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: British
