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How To Make Sherry Trifle

SERVES 6. This is the one I make most often. I use a can of thick cream for the top, but you can use whipping cream whisked enough to thicken but not too stiff. It is much easier to make the custard with custard powder rather than the egg version, as it thickens more readily and still tastes delicious.

6 trifle sponges, or the equivalent amount of homemade sponge cake
300g canned strawberries or raspberries
5 tablespoons pale cream sherry
600ml whole milk
2 rounded tablespoons custard powder
1 tablespoon sugar
1 x 280g or 2 x 170g cans sterilised thick cream
1 chocolate Flake
6–8 glacé cherries

Step 1:
Arrange the sponges in the bottom of a trifle bowl. Break them up slightly to fit if necessary.

Step 2:
Spoon over the fruit and enough juice to moisten the sponge.
Step 3:
Pour in the sherry and leave to soak.

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How To Make Sherry Trifle

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