Easy Sherry Trifle with Jelly & Sponge Fingers

There are a million recipes for great trifle out there. But my Easy Sherry Trifle with Jelly & Sponge Fingers harks back to those classic 70s trifles we all know and love. Not as basic as a packet Bird’s trifle but with no faffing with gelatine or homemade egg custards, this is the perfect combination of flavour, texture and convenience.

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I’ve been promising to publish this recipe for an exceedingly long time and I’m delighted to finally be sharing it! My dad is the trifle fiend in the family and he does make a mean trifle himself. My version has been given the seal of approval after many questions, several tasting notes and a few adjustments!

I’ve not wanted to call this a “cheat’s trifle” like my Cheat’s Coronation Trifle – Strawberry & Ginger and Cheat’s Platinum Jubilee Pudding – Lemon Swiss Roll & Amaretti Trifle. Although I’ve not made the custard, jelly or trifle sponges from scratch, I’d consider that to be the standard way that most home cooks would make a sherry trifle.

So this recipe makes use of packet jelly (I like to use the cubes), bought trifle sponges and custard made with custard powder. You can use ready made custard instead but I generally find that it is too runny and it makes the final trifle too sloppy. I even use canned fruit although you can of course use fresh/frozen if you prefer.

Best of all I’ve given two suggestions for how to decorate the trifle. Either with fresh fruit and flaked almonds piled on top. Or extremely 70s with glace cherries and bright sprinkles – or hundreds and thousands as they used to be known.

How to Serve Classic Sherry Trifle

With a large serving spoon and some confidence! The only way to properly serve the first portion of trifle is with gumption. You need to make sure you cut and scoop right to the bottom of the trifle dish so everyone gets the joy of all the layers.

You don’t really need to serve anything else with a trifle. It contains it’s own cream and ice cream is rather redundant.

However I’ve very rarely found myself in a situation where trifle is the only dessert available. Whether that’s at a boxing day buffet or on Christmas day itself. Or as part of a summer party, trifle is often served as part of a spread. So I find it’s not that unusual to find myself eating trifle with a side of chocolate cheesecake!

Ingredients for Sherry Trifle

Trifle Sponges

Traditional trifle sponges are also known as ladyfingers, boudoir biscuits or sponge fingers. Italian savoiardi are basically the same thing too.

I find them quite difficult to describe! They are quite dry to the touch, I wouldn’t want to eat just eat one straight out the packet. They’re not overly sweet and need to have some liquid added as part of the recipe using them.

You can buy trifle sponges in any supermarket and they’re relatively inexpensive. In other countries you may need to look for them being called savoiardi but they do seem readily available, in the US at least.

You can use a different sponge base if your prefer. Madeira sponge, lemon sponge, jam or lemon swiss rolls are all commonly used. You will likely want to use less liquid unless the sponge is very dried out. Use less of the fruit juice rather than sherry!

Jelly

Just the inclusion of jelly in a trifle can be somewhat divisive. Some people are horrified by the idea and others are just as horrified by a trifle without it. I’m from a jelly family so here we are.

I prefer to use the small packs of jelly cubes. It’s basically extremely concentrated jelly. You can use the jelly crystals in a sachet if you prefer but either way please avoid the sugar free options as the taste is just odd.

My method for making up the jelly to the correct consistency veers away from the packet instructions. I melt the jelly in just a little boiling water and use the microwave to help. By topping the jelly up with cold water, we are 2/3 of the way to the jelly being cool enough to use. Waiting for 500ml of boiling water to fully cool can take hours upon hours.

The jelly layer is where you can switch up the flavour of the trifle. Raspberry is an obvious substitute for the strawberry I used. And I know that many people like an orange trifle. But most options will work.

Fruit

I’ve used a can of fruit cocktail in this recipe along with half a can of mandarin slices. I don’t think you can actually get much more 70s which is why I chose this combination. You can really use any canned fruit that you like. Peaches are especially nice.

You can also use fresh or frozen fruit if you prefer. You can use berries, stone fruit etc. It’s a good idea to think about the fruit in combination with the flavour jelly you are using.

More Canned Fruit Recipes

I have a bit of a thing for using canned fruit. It’s convenient and economical. Snobs can get over it, they’re the ones missing out!

Sherry

I don’t have expensive fancy sherry in the house, I use good old Bristol Cream. You can honestly use whichever variety you have in the house/prefer. White port has a very similar profile, as does marsala wine so these are good substitutes.

If you don’t want to use alcohol and fancy a teetotal trifle, you can substitute fruit juice. This would be a good time to make use of the extra juice from the canned mandarins if you’re using them.

Custard

Custard powder is a very British ingredient. And I appreciate that you might struggle to get hold of it outside of the UK. But please scour the internet until you find some. Because custard powder really is incredibly useful.

Bird’s custard powder is the original and still the main brand. You can use this or an own brand version. But you must make sure that you are using the regular type that you add sugar and milk to. The instant stuff that just needs hot water is both disgusting in its natural form and entirely untested in this recipe.

You can find out more including more detailed tricks and tips for making custard powder custard in my dedicated post.

If you prefer to make a custard from scratch, you can easily adapt my Easy Homemade Ginger Custard to be vanilla in flavour. It’s a custard originally designed as a trifle layer so the consistency is just right.

I don’t recommend using ready made custard unless you heat it and thicken with a cornflour slurry first. Or add gelatine to make it set like I recently saw Marcus Wearing do. Mind you he also put rosemary in his trifle custard so make of that what you will.

Cream

The cream is perhaps the simplest layer. You can use either double cream or whipping cream. Whipping cream simply has a little less fat in it and so it whips up slightly lighter. Look for heavy cream in non UK countries. Heavy cream in the US has a fat content somewhere between UK double and whipping creams so this will work perfectly.

I add a very small amount of icing (powdered) sugar to the cream. This adds the teeniest amount of sweetness but it’s main job is to stabilise the cream. This means that the cream won’t weep as it sits on the trifle.

Using ready whipped cream like squirty cream (whipped cream in the US) is a solid no here. It deflates very quickly and is overly sweet.

If you want to lose the cream and replace it with the full on 70s classic Dream Topping then please be my guest. I’ll politely decline eating any however, I think the nostalgia is significantly better than the reality.

Decorations

Although I’ve suggested fresh fruit with toasted flaked almonds, or glace cherries and sprinkles, you can let your imagination go wild.

Grated chocolate curls are another very traditional option as are chopped nuts.

Be Flexible

I’ve already discussed many variations of the basic trifle in the ingredient notes above. You can use different sponges, different fruit and/or flavour jelly. You can make custard from scratch and replace the cream with fake stuff. And then the decoration on top is infinitely flexible.

Just by changing the fruit and jelly flavour, you can make a whole range of different trifles so please don’t tie yourself in knots trying to be too avant garde.

Making Individual Trifles

What we can discuss here is making individual trifles rather than one large one. This large trifle will feed 8 but I do find that when splitting it into individual glasses, it really doesn’t stretch past 6 servings. Otherwise it looks rather mean unless you use very small glasses.

As for what glasses or dishes you use, don’t stress. It will taste just as good served in a mug as a fancy crystal glass bowl. The trick is to look for something taller and thinner rather than wider and shallow. This will give you more of a wow factor with the layers.

Vegetarian or Vegan Trifle

A vegetarian sherry trifle is very easy to achieve using a packet of vegetarian jelly. These tend to be sachets. I don’t think the texture is as good as a regular jelly but if needs must it will still make a good trifle.

You may also wish to check any sprinkles that you use as they can sometimes include a coating derived from animals (shellac).

To make it vegan will involve quite a few substitutions:

• Trifle sponges – these usually contain egg and dairy. Switch for a vegan sponge.
• Sherry – check the label as traditional varieties involve animal products in their production. If you can’t find a vegan fortified wine option, use another spirit that is, or fruit juice.
• Jelly – The vegetarian options will also be suitable for vegans but do check the label just in case.
• Milk – Use a plant based milk to make the custard.
• Cream – There are plant-based cream substitutes readily available.
• Sprinkles – Again make sure that the sprinkles you choose are vegan suitable. Or use a different topping option.

Allergy Friendly Sherry Trifle

Gluten Free Sherry Trifle: The only wheat in this recipe is in the trifle sponges. I’ve not seen much evidence of gluten free trifle sponges being available to buy but you could look for a dedicated recipe and try making your own. The easier option would be to use another gluten-free sponge which are much easier to buy.

Nut Free Sherry Trifle: This is actually easy to achieve proving you’ve checked all your bought ingredients for rogue allergy warnings. Don’t use flaked almonds or any other nut as a topping and you should be good to go.

Dairy Free Sherry Trifle: Please check my suggestions for vegan substitutions for the trifle sponges, milk and cream.

Egg Free: The only egg in this recipe is in the trifle sponges. You can try to make your own egg free version or simply replace with a free from sponge cake. As a further note, the custard powder custard is egg free. Custard powder was invented by Albert Bird so his wife who had an egg allergy could still enjoy custard.

Please note that this recipe may contain other allergens not referred to above and any variations suggested have not been tested unless otherwise stated. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.

Equipment Notes for Retro Sherry Trifle

You don’t need much in the way of special equipment to make this trifle at all. A microwave is helpful but you can melt the jelly and thicken the custard in a small saucepan on the stove if you need to.

A 1pint/500ml Pyrex style measuring jug is a staple piece of kitchen equipment. You can measure and use in the microwave without any hassle.

An electric hand mixer will make whipping the cream a breeze. You can use a regular whisk and do it by hand, it’ll just take a little longer.

The Trifle Bowl

The main consideration is the dish that you’re going to serve it in. This is a fairly small trifle and it still serves 8. Some of the trifle dishes you can buy will easily serve 16 to 20 and I don’t have that many friends. You can double this recipe to fill one if you wish.

Any 3 pint / 1.7litre trifle dish will be perfect for this recipe. If you need to use a bigger dish, aim for something that is taller rather than wider. It doesn’t matter if the trifle doesn’t rise over the rim of the bowl. I picked the one I’m using in this post up at a car boot sale for £1. It is always worth keeping you eye out.

I often make trifles in a glass soufflé dish which holds 3 pints or 1.7 litres, has a diameter of 18cm/7inch and height of 8cm/3inch. The fact that it has straight sides made the layers really stand out. I can’t find exactly the same dish to link to online. This Pyrex Soufflé Dish is the same type but a little larger.

You could alternatively just use a regular glass mixing bowl – you don’t need to have something fancy for a trifle. And you may well have something like this in your kitchen anyway.

A comprehensive list of the equipment used to make this recipe is included in the main recipe card below. Click on any item to see an example. There are no hard and fast rules so many items can be sensibly substituted to achieve the same results.

Get Ahead

There are a few ways to get ahead here. But whatever you choose to do in advance and how far in advance you get started, you should note that the cream layer needs to be added as late as possible, certainly the same day as serving. And there is nothing you can freeze here.

The custard is the easiest thing to make in advance. This can be stored, well covered in the fridge for 3 to 4 days.

The sponge, fruit and jelly can be made and layered in the dish before being covered and stored for 2 to 3 days. It is difficult to just make the jelly in advance as it will set too hard to pour into the trifle.

You can also add the custard layer then cover and store for 2 to 3 days.

Leftover Trifle

Trifle really is just something that you will just continue to eat as is until its all gone. It will store in the fridge, you guessed it, well covered for around 2 days. After this the cream can start to get a bit funky.

If you really want to extend the life of the trifle, you can scrape off the cream layer and add fresh cream.

Don’t forget to let me know in the comments if you try making this recipe – I want to know what you think and if you made any substitutions, how did it turn out?

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More Trifle Recipes

The Recipe

Easy Sherry Trifle with Jelly & Sponge Fingers Recipe

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There are a million recipes for great trifle out there. But my Easy Sherry Trifle with Jelly & Sponge Fingers harks back to those classic 70s trifles we all know and love. Not as basic as a packet Bird's trifle but with no faffing with gelatine or homemade egg custards, this is the perfect combination of flavour, texture and convenience.

5 from 4 votes

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KEEP SCREEN ON

Prep Time40 minutes mins

Cook Time5 minutes mins

Cooling Time2 hours hrs

Total Time45 minutes mins

Servings 8

Author Chloe

Equipment

• Glass Trifle Dish 3 Pint/1.7litre
• Measuring Spoons
• Measuring Scales
• Chopping Board – Plastic
• Sharp Knife – Small
• Measuring Jug – Large
• Whisk
• Silicone Spatula
• Mixing Bowl – Medium
• Microwave (or Small Saucepan)
• Electric Hand Mixer

Ingredients

 

MetricUSA Measurements

 

0.5x1x2x4x

For the Sponge & Fruit Layer

• 120 g Trifle Sponges/Lady Fingers
• 4-8 tbsp Sherry - adjust strength as desired
• 400 g Canned Fruit Cocktail - in juice or light syrup
• 150 g Canned Mandarin Segments

For the Jelly Layer

• 135 g Strawberry Jelly Cubes - or 23g jelly crystals/3oz Jell-o powder
• 400 ml Water - approximately

For the Custard Layer

• 3 tbsp Custard Powder
• 3 tbsp Sugar
• 500 ml Milk

For the Cream Layer

• 300 ml Double Cream (Heavy Cream)
• 1 tbsp Icing Sugar (Confectioner’s Sugar)

For Decorating – Pick One or Mix and Match

• 200g Fresh Raspberries
• 2 tbsp Flaked Almonds - toasted
• 14 Glace Cherries
• 1 tbsp Sprinkles

Instructions

 

• Please read these instructions the whole way through before starting. To read without seeing the images – use the above camera toggle.

  The recipe is written so you can make it as quickly as possible, with as little down time (chilling time) as possible.

  You can assemble the trifle up to the custard layer up to 48 hours before serving. Adding the cream and decorations is best done no more than 3 to 4 hours before serving.

  You can make and cool the custard several days in advance.

Make the Custard

• Measure 3 tbsp Custard Powder, and 3 tbsp Sugar into a medium sized mixing bowl.
  
• Pour in a little of 500ml Milk and mix until the powders and sugar makes a paste.
  
• And a little more milk to make a looser liquid.
  
• Pour the rest of the milk in and whisk until fully combined.

  Make sure to scrape the bottom and sides of the bowl to make sure there is no paste or powder left unmixed.
• Microwave on high for 3 minutes. Take the bowl out the microwave and give the custard a whisk.
• Microwave on high for a further 2 minutes. The custard should be at least partially thickened by now – whisk it all together again so it all one texture.
• Keep microwaving on high in 30 second bursts and whisking again each time until your preferred thickness.

  If it is very nearly where you want it, reduce to 10 seconds per time.
  
• Scrape the thick custard into clean bowl – a wider shallow bowl will speed up cooling process. Cover with clingfilm. Make sure the cling film is touching the whole surface of the custard, this will stop a skin from forming.
• Refrigerate until cold.

Make the Strawberry Jelly

• Cut 135g Strawberry Jelly Cubes into their marked cubes then cut each cube into quarters (I use scissors). Add to a microwaveable measuring jug which is at least 500ml in size.
  
• Add water up to the 200ml mark on the jug (or 1¼ cup). Microwave for 30 seconds on full power then stir. If any of the jelly hasn't yet melted, keep microwaving in 10 second bursts then stirring again.

  If you don't have a microwave, you can do this in a small saucepan but make sure to use your measuring jug so you don't add too much water.
  
• Add more water to make the jelly up to 500ml (2 cups) in total volume. Place in the fridge and allow to chill.

  Keep an eye on the jelly, Once it is thoroughly cool, take it out of the fridge even if you are not yet ready to assemble because you don't want it to start to set.
  

Assemble the Sponge & Jelly Layers

• Add 4-8 tbsp Sherry to a small flat dish. 4 tbsp will give a subtle sherry flavour. 8 tbsp will be in your face with sherry. So add as much or as little as you wish.
  
• Drain the juice or syrup from 400g Canned Fruit Cocktail into the sherry dish. Stir to combine.
  
• Prepare your trifle sponges for how you think they will fit best in the dish. I used 6 large sponges. I left one whole, cut 3 in half lengthways and the remaining two into quarters. You may not need to cut any.
  
• Dip your first sponge into the sherry liquid.
  
• Turn the sponge over and allow it to soak a little of the liquid but don't let it be too greedy.
  
• Place the soaked sponge in the bottom of the dish.
  
• Repeat with the remaining sponges…
  
• Until they are all arranged in the bottom of the dish. Push the sponges together so there are no gaps and they are evenly spread. Pour over any sherry liquid left in the dish – Pour around the edges rather than dumping it all in the middle.
  
• Pour over the contents of the fruit cocktail can. Spread about evenly over the sponges.
  
• Drain 150g Canned Mandarin Segments and tip into the dish. Don't add the juice, you can drink it though! I spent a minute arranging the segments around the outside of the dish. You can either do this or just spread them out.
  
• Give the cooled jelly a good stir then pour over the sponges and fruit. I do this nice and slowly moving the jug around the outside then spiralling into the centre.
  
• Cover the dish and place in the fridge to set the jelly – this will likely take at least 2 hours. You might be able to speed this up using the freezer but you must set a timer, you mustn't forget and freeze it!
  

Add the Custard Layer

• Only once the jelly is fully set and the custard fully cool should you proceed to this stage!
• Give the cooled custard a quick stir then start carefully spooning it onto the jelly. Go slow and start with the edges before filling in the centre.

  I use a small spoon so I am not tempted to go too quick. This is so you don't end up with any air gaps.
  
• Smooth over the top. You can cover with clingfilm (again touching the custard) if you are making in advance. Store in the fridge for up to 48 hours.
  

Finish Assembling & Decorate the Trifle

• Whisk 300ml Double Cream with 1 tbsp Icing Sugar until it is soft and light.
  
• Be careful not to overwhip. You are looking for loose cloud-like cream.
  
• Pile the cream onto the chilled trifle using a large serving spoon.
  
• Do it in sections for maximum texture. Please don’t dump all the cream on and then try to spread it.

  If you are a piping bag demon, go ahead and create some pretty patterns!
  
• Decorate by piling on 200g Fresh Raspberries and sprinkling over 2 tbsp Toasted Flaked Almonds.
  
• Or…add 14 Glace Cherries and sprinkle with 1 tbsp Sprinkles.
  

Notes

The estimated nutrition calculations include the raspberry and almond decoration option. 

Nutrition (Approx)

Calories: 399kcal | Carbohydrates: 55g | Protein: 8g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 92mg | Sodium: 160mg | Potassium: 361mg | Fiber: 4g | Sugar: 35g | Vitamin A: 1149IU | Vitamin C: 21mg | Calcium: 157mg | Iron: 1mg

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