Mary Berry Sherry Trifle​ Recipe

This classic Mary Berry Sherry Trifle is made with tender trifle sponges, sweet raspberry jam, crunchy almond macaroons, generous splashes of sherry, thick homemade custard, and fresh double cream. This recipe creates a rich, creamy, and boozy dessert that serves as the ultimate nostalgic showstopper. It is perfect for a festive Christmas dinner or a special holiday gathering and makes enough to serve a large crowd of 8 to 10 people.

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Mary Berry Sherry Trifle Ingredients

For the Base and Filling:

• 1 package (about 8 sponges) trifle sponges
• 1/2 cup raspberry jam
• 10-12 almond macaroons (ratafia biscuits)
• 3/4 cup sweet sherry (like Harvey’s Bristol Cream)
• 2 cups fresh strawberries or raspberries (optional, but recommended)

For the Custard:

• 2 cups whole milk
• 2/3 cup heavy cream
• 4 egg yolks (large)
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch (cornflour)
• 1 teaspoon vanilla extract

For the Topping:

• 2 cups heavy cream (double cream), chilled
• 1/4 cup toasted flaked almonds
• Fresh fruit for decoration (strawberries or raspberries)

How To Make Mary Berry Sherry Trifle

1. Prepare the sponges: Slice the trifle sponges in half horizontally. Spread a generous layer of raspberry jam on one side and sandwich them back together. Cut the sandwiches into smaller chunks.
2. Assemble the base layer: Place the sponge chunks into the bottom of a large glass trifle bowl. Scatter the almond macaroons and the fresh fruit (if using) over the sponges.
3. Soak the sponges: Pour the sweet sherry evenly over the sponges and biscuits. Press down lightly with a spoon to ensure the liquid is absorbed. Set the bowl aside to allow the flavors to soak in.
4. Make the custard mixture: In a mixing bowl, whisk the egg yolks, sugar, cornstarch, and vanilla extract together until the mixture is smooth and pale.
5. Heat the dairy: In a saucepan, heat the milk and the 2/3 cup of cream until it is hot but not boiling.
6. Thicken the custard: Pour the hot milk mixture slowly into the egg mixture while whisking constantly. Return the liquid to the saucepan and cook over low heat, stirring continuously until it thickens into a rich custard.
7. Cool and pour: Remove the custard from the heat and let it cool slightly. Pour the warm custard over the soaked sponge layer in the bowl. Cover the surface directly with plastic wrap (to prevent a skin from forming) and refrigerate until completely cold and set.
8. Whip the cream: Once the custard is set, whip the remaining heavy cream until it holds soft peaks.
9. Decorate and serve: Spoon or pipe the whipped cream over the set custard layer. Sprinkle with toasted flaked almonds and top with fresh fruit.

Recipe Tips

• Plan Ahead: Trifle tastes best when the flavors have time to meld. Try to make the base and custard layers the day before you plan to serve it.
• Prevent Custard Skin: When cooling the custard, press a piece of plastic wrap directly onto the surface of the custard. This stops a rubbery skin from forming on top.
• Use Stale Sponge: If you are baking your own sponge cake for this, let it go slightly stale (dry out) for a day. Stale cake absorbs the sherry better without turning into total mush.
• Toast the Almonds: Toasting the flaked almonds in a dry pan for 2 minutes brings out their nutty oil and adds a necessary crunch to balance the soft cream.

What To Serve Mary Berry Sherry Trifle

This dessert is a rich and complete course on its own, often served at the end of a large roast dinner. Because it is sweet and creamy, it pairs best with beverages that cut through the richness. Serve a bowl of trifle with a hot cup of black coffee or Earl Grey tea. If you want an adult pairing, a small glass of the same sweet sherry used in the recipe or a chilled dessert wine makes an excellent companion.

How To Store Mary Berry Sherry Trifle Leftovers

• Refrigerate: Store leftover trifle in the refrigerator. Cover the bowl tightly with plastic wrap or transfer portions to an airtight container. It will stay fresh for up to 3 days. Note that the sponge will get softer the longer it sits.
• Freeze: Do not freeze this trifle. The custard can separate and become watery, and the whipped cream will lose its texture when thawed. It is best enjoyed fresh from the fridge.

Mary Berry Sherry Trifle Nutrition Facts

• Calories: 485 kcal
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 145mg
• Sodium: 95mg
• Total Carbohydrate: 48g
• Sugars: 32g
• Protein: 6g

Frequently Asked Questions

• Can I make this without alcohol? Yes. You can replace the sherry with fruit juice, such as orange juice or the syrup from a can of fruit. This makes the dessert kid-friendly while still keeping the sponge moist.
• Can I use store-bought custard? Yes, you can use ready-made custard to save time. Make sure to buy a high-quality, thick “fresh custard” from the refrigerated section rather than the tin, as it will hold its shape better in the layers.
• What if I can’t find almond macaroons/ratafia biscuits? If you cannot find ratafia biscuits, you can use crushed Amaretti cookies. They have a similar almond flavor and crunchy texture that works perfectly in this dish.

Try More Recipes:

• Mary Berry​ Chocolate Christmas Trifle Recipe
• Mary Berry​ Millionaire Caramel Shortbread Recipe
• Mary Berry​ Buttermilk Pancakes Recipe