Classic Sherry Trifle
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.
Table of contents
Why you’ll love this recipe
I’ve been making Sherry Trifle for years and years, and this is my absolute favorite version of the classic holiday dessert.
Trifle is always 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.
The cake element for this recipe is 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, the ladyfingers are sandwiched with preserves, then cut into strips to line the sides of the dish. This creates a pretty design that shows through the glass bowl.
This is a great dessert to make ahead because it needs several hours or, even better, a full night in the refrigerator.
Ingredients and Substitutions
- Eggs, confectioner sugar, all purpose flour – These ingredients are used to make the lady fingers. You can use pre-made lady fingers if you don’t want to make your own.
- Whole milk – For the custard.
- Granulated sugar – For the custard.
- Seedless raspberry preserves – Any fruit preserve or raspberry compote can be substituted.
- Sherry wine – You can use brandy, rum or bourbon instead of sherry.
- Heavy Cream – Heavy cream has a higher fat percentage than whipping cream and is preferred for this recipe.
How to make Sherry Trifle
- Whip the whites to full peak. Whisk in the yolks and vanilla.
- Sift the flour over the batter and gently fold it in.
- Fold just until all the flour is incorporated. Do not overmix.
- 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.
- Cook the custard over medium/low heat, stirring constantly, until it 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.
- Sandwich the ladyfingers with the preserves.
- Cut a ladyfinger sandwich in half, lengthwise.
- Stand the ladyfingers 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.
- Top the trifle with whipped cream and refrigerate at least 6 hours (preferably overnight) before serving.
Recipe Tips and Storage
- However it’s put together, trifle should be served in a pretty glass bowl to show off the layers. If you have a smaller serving bowl you can halve the recipe.
- Don’t try to serve this dish too soon after assembling or it will be soupy. The ladyfingers need time to do their job.
- Serve the trifle after several hours or overnight in the refrigerator.
- Leftovers will keep in the refrigerator for 2-3 days.
Edible holly berries and leaves can be made with homemade marzipan or fondant.
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Sherry Trifle Recipe
Ingredients
Ladyfingers
- 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, see note)
Custard
- 24 oz whole milk (3 cups)
- 4 large eggs
- 3 large egg yolk
- 4 oz granulated sugar (½ cup)
- 1 tablespoon vanilla extract
Assembly
- 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
Instructions
Ladyfingers
- 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.
Custard
- 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.
Assembly
- 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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