This classic Sherry Trifle is made with layers of delicate ladyfinger cookies, raspberry preserves, homemade vanilla custard, plenty of sherry-wine, and mounds of vanilla whipped cream. Edible holly berries and leaves are the perfect decoration for an elegant Christmas dessert.
I’ve been making this Sherry Trifle for years and years, and it’s my absolute favorite version of the classic holiday dessert.
Typically, trifle is made in layers. Usually you’ll find layers of fruit or jello, some sort of sponge cake, a layer of custard and it’s always topped with whipped cream.
Of course there are also a million riffs on trifle, with everything from chocolate pudding to crushed cookies thrown into the mix.
Scroll through the process photos to see how to put together a Classic Sherry Trifle:
- Split the ladyfinger sandwiches in half and line the bowl to show the stripes.
- Cover the bottom of the bowl with ladyfingers. Sprinkle the ladyfingers generously with sherry.
- Place half the custard in the bowl and add another layer of ladyfingers. Sprinkle with more sherry.
- Spoon in the remaining custard and top with whipped cream.
Pastry Chef tips for making Sherry Trifle:
- However it’s put together, trifle is always served in a pretty glass bowl to show off the layers. My trifle bowl has a capacity of a little more than 12 cups. If you have a smaller serving bowl you can reduce or halve the recipe.
- Instead of fresh fruit or jello, use seedless raspberry jam for the fruit element. The acidity and concentrated fruit flavor are wonderful and the preserves don’t make the dish too gloppy.
- For the cake element use homemade ladyfinger cookies. Ladyfinger cookies seem so delicate, but they’re really super-absorbent little sponge cakes. The ladyfingers absorb the sherry, and they meld with the soft custard to bring all the flavors together.
- For a special presentation, sandwich the ladyfingers with the preserves, then cut them into strips to line the sides of the dish. This creates a pretty red and white stripe design that shows through the glass bowl.
- Don’t try to serve this dish too soon after assembling or it will be soupy. The ladyfingers need time to do their job.
- This is a great dessert to make ahead because it needs several hours or, even better, a full night in the refrigerator. I served the trifle in the photo about a day and a half after it was put together and the texture was just perfect!
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Sherry Trifle Recipe
- 6 large egg whites (room temperature)
- 3 oz confectioner sugar (½ cup + 2 Tbsp)
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 3 ½ oz all purpose flour (⅔ cup)
- 24 oz whole milk (3 cups)
- 4 large eggs
- 3 large egg yolk
- 4 oz granulated sugar (½ cup)
- 1 tablespoon vanilla extract
- 6 oz seedless raspberry preserves
- 6 oz sherry wine (¾ cup)
- 16 oz heavy cream (2 cups)
- 1 oz confectioner sugar (¼ cup)
- 1 tablespoon vanilla extract
- Line 2 half sheet pans with parchment paper. Preheat the oven to 300 °F.
- Whip 6 large egg whites to soft peak. With the mixer running on low speed, whisk in 3 oz confectioner sugar.
- Whip the whites to full peak. Gently whisk in 4 large egg yolks and 2 teaspoons vanilla extract. Sift 3 ½ oz all purpose flour over the batter and gently fold it in.
- Transfer the batter to a piping bag fitted with a large plan tip. Pipe the cookies onto the prepared baking sheet into 4" long x 2" wide "fingers". Lightly sprinkle the tops of the cookies with powdered sugar. Bake until light brown and spongy about 10-12 minutes. Cool completely.
- Heat 24 oz whole milk in a saucepan until scalding hot, but not boiling.
- While the milk is heating, whisk together 4 large eggs, 3 large egg yolk, 4 oz granulated sugar and 1 tablespoon vanilla extract in a large mixing bowl.
- Whisk the scalding milk into the egg mixture then return the mixture to the saucepan. Cook over medium/low heat, stirring constantly, until the custard is thick enough to coat the back of a spoon. Pour the custard into a clean bowl, cover with plastic wrap and refrigerate until cold.
- Spread raspberry preserves onto the flat side of ½ the ladyfingers. Sandwich with the remaining ladyfingers (you should have about 2 dozen sandwiches). Cut a ladyfinger sandwich in half, lengthwise. Stand the ladyfinger on end, with the cut side to the outside of a glass trifle bowl.
- Continue cutting and arranging the ladyfingers until the entire perimeter of the bowl is lined with a "striped" pattern. Use half of the remaining uncut cookies to the line bottom of the bowl. You can break them up to fit pieces into any gaps between the cookies.
- Sprinkle a ½ cup of the sherry over the cookies on the bottom and sides of the bowl. Pour half of the custard into the bowl. Arrange the remaining cookies over the custard and sprinkle with the remaining sherry. Pour the other half the custard into the bowl.
- Whip 16 oz heavy cream with 1 oz confectioner sugar and 1 tablespoon vanilla extract. Drop dollops of cream over the custard, reserving a little to pipe a decorative border, if you'd like. Smooth the cream to an even layer and use remaining cream to pipe a decorative border. Decorate with fresh fruit or, for the holidays, holly berries and leaves made from marzipan.
- Refrigerate at least 6 hours (preferably overnight) before serving.
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