Traditional Scottish Sherry Trifle Recipe

Name: Traditional Scottish Sherry Trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Victoria sponge cake, sliced; 3/4 lb raspberry jam; 10 fluid ounces cream sherry; 2 tablespoons drambuie (can substitute brandy); 1 (3 ounce) package egg custard or (3 ounce) package vegetarian egg custard; 3/4 lb raspberries; 2 bananas, thinly sliced (optional); 8 fluid ounces double cream; 1 tablespoon caster sugar; toasted almond, to garnish; fresh soft fruit slices, to garnish; Custard; 8 fluid ounces milk; 1/3 pint double cream; 2 egg yolks; 3 ounces caster sugar; 3 drops vanilla essence

Servings: persons

1 Victoria sponge cake, sliced
3/4 lb raspberry jam
10 fluid ounces cream sherry
2 tablespoons drambuie (can substitute brandy)
1 (3 ounce) package egg custard or (3 ounce) package vegetarian egg custard
3/4 lb raspberries
2 bananas, thinly sliced (optional)
8 fluid ounces double cream
1 tablespoon caster sugar
toasted almond, to garnish
fresh soft fruit slices, to garnish
Custard
8 fluid ounces milk
1/3 pint double cream
2 egg yolks
3 ounces caster sugar
3 drops vanilla essence

1
Prepare custard according to package directions OR prepare homemade custard as follows: Whisk together the egg yolks, sugar and vanilla essence until pale and creamy.
2
Heat the milk and cream together in a saucepan until boiling point then stir into the egg mixture.
3
Once it is well blended, return to the pan and stir continuously over a low heat until the custard thickens.
4
Pour into a dish and set aside to cool.
5
Place the sponge in the base of a large glass bowl and spread with the raspberry jam.
6
Mix the sherry and the Drambuie and sprinkle evenly over the sponge allowing it to soak inches.
7
Next add a layer of raspberries and sliced bananas.
8
When quite cool, pour the custard over the layer of fruit, spreading evenly.
9
Next whip the double cream well, add sugar to sweeten and spoon on top of custard.
10
Decorate with toasted almonds and/or slices of fresh soft fruit.

2168

kcal

Calories

179

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 17 ingredients. The key ingredients include: 1 Victoria sponge cake, sliced, 3/4 lb raspberry jam, 10 fluid ounces cream sherry, 2 tablespoons drambuie (can substitute brandy), and more.

Yes, Traditional Scottish 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!

Traditional Scottish Sherry Trifle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions