My Sherry Trifle Recipe

Name: My Sherry Trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (85 g) packageraspberry jelly powder; 1 lemon, rind of, grated; 200 g ladyfingers; ⅓ cup sherry wine; 3 cups fresh or thawed raspberries; ¼ cup raspberry preserves; 1 cup whipping cream; custard; 3 egg yolks; ¼ cup sugar; 2 tablespoons cornstarch; 1 ½ cups milk; ½ teaspoon vanilla

Servings: persons

1 (85 g) packageraspberry jelly powder
1 lemon, rind of, grated
200 g ladyfingers
⅓ cup sherry wine
3 cups fresh or thawed raspberries
¼ cup raspberry preserves
1 cup whipping cream
custard
3 egg yolks
¼ cup sugar
2 tablespoons cornstarch
1 ½ cups milk
½ teaspoon vanilla

1
CUSTARD:whisk together the egg yolks, sugar, cornstarch and 1/4 cup of the milk in a bowl.
2
In a heavy saucepan heat the remaining milk over medium-high heat until tiny bubbles form around the edges.
3
Gradually whisk into egg yolk mixture.
4
Pour mixture back into saucepan and cook over medium-high heat constantly whisking for about 3 minutes or until custard boils and thickens up.
5
Take off stove and stir in vanilla.
6
Pour into a small bowl and place a piece of waxed paper directly on the custard surface and refrigerate until completely cooled.
7
make jelly according to the directions on package.
8
Add in lemon rind.
9
Refrigerate until chilled but not set.
10
About 20 - 25 minutes.
11
Use a 10 cup or 2.5 L trifle bowl.
12
Line bottom with the ladyfingers.
13
Trim to fit bottom of bowl.
14
Brush with sherry.
15
Sprinkle raspberries over tops.
16
spread raspberry preserves.
17
Pour chilled jelly over top and refrigerate for about 30 minutes.
18
Spread cooled custard over the set jelly.
19
Cover and refrigerate for at least 1 hour or up to 8.
20
When ready to serve, whip cream and decorate over custard layer.
21
I like to garnish with a few raspberries and slivered almonds.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (85 g) packageraspberry jelly powder, 1 lemon, rind of, grated, 200 g ladyfingers, ⅓ cup sherry wine, and more.

Yes, My Sherry Trifle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

My Sherry Trifle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions