Ben Tasker Eagle

Sherry Trifle (with brandy custard)

Published: 2021-12-31 11:19:16 +0000
Categories: Dessert,

Trifle's delicious, if a bit of an odd combination.

This recipebook makes a nice boozy trifle, because of the resting times, it's best if the jelly is prepared the day before - the custard and cream can be prepared on the day (but still ahead of time). It'll keep in the fridge for a few days if there's any left over.

Cooking Time

Prep: 30 mins
Cooking: 480 mins
Total: 510 mins




  • 1 Pack raspberry Jelly
  • 1/4 bottle sweet/cream sherry
  • 6 tbsp brandy
  • Sponge fingers
  • Frozen Raspberries
  • 2 tbsp Custard Powder
  • 4 tbsp caster sugar
  • 1pt Milk
  • 1pt Double Cream
  • Morello Cherries
  • Sprinkles/hundreds and thousands
  • Flaked Almonds


  1. Carefully arrange the sponge fingers in the base of a trifle bowl
  2. Pour the sherry over them
  3. Add 2 tablespoons of brandy
  4. Leave for 5 mins to soak
  5. Chop the jelly cubes up into small chunks and put in a small mixing bowl
  6. Boil 1 pint of water
  7. Pour the water over the jelly chunks and stir until dissolved
  8. Cover the sponge fingers in frozen raspberries
  9. Give the jelly one more stir and then pour it over the sponge fingers
  10. Put in the fridge to set for 3 hours
  11. Put 2 tablespoons of custard powder into the bottom of a saucepan
  12. Add 2 tablespoons of caster sugar to it
  13. Add (roughly) 2 tablespoons of milk to it and stir until you get a thick paste
  14. Stir 4 tablespoons of brandy into it
  15. Carefully stir in the remainder of the pint of milk
  16. Put the saucepan over a medium-low heat and gently stir continuously
  17. Bring up to a gentle boil - the custard will start to thicken shortly before reaching the boil
  18. Remove from the heat and pour into a jug
  19. Cover with kitchen towel and put into the fridge to cool
  20. Once the custard is cool, remove both custard and jelly from the fridge
  21. Remove any skin from the custard
  22. Pour the custard over the top of the jelly and use a spoon to ensure it's spread out fairly evenly
  23. Put back into the fridge
  24. Put 2 tablespoons of caster sugar into the bottom of a clean mixing bowl
  25. Pour the cream in
  26. Use an electic whisk to beat until light and peaky
  27. Remove the trifle bowl from the fridge and carefully spoon the cream over the top (try not to push the air out of it too much)
  28. Smooth the cream out a bit
  29. Decorate with the morello cherries
  30. Sprinkle Flaked almonds over
  31. Sprinkle Hundreds and Thousands over the top
  32. Put back in the fridge for at least a couple of hours


Cream, Trifle, Custard, Jelly, Sherry, Brandy,
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