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Mixed berry sherry trifle recipe

Mixed berry sherry trifle recipe

  • Recipes
  • Dish type
  • Dessert
  • Trifle
  • Sherry trifle

Layers of sponge cake, sherry-soaked berries, whipped cream and toasted coconut make this elegant dessert easy to assemble.

34 people made this

IngredientsServes: 8

  • 350g mixed frozen berries
  • 60ml sherry
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon grated lemon zest
  • 450ml whipping cream, chilled
  • 1 tablespoon caster sugar
  • 1 sponge cake
  • 40g toasted coconut

MethodPrep:30min ›Extra time:1hr chilling › Ready in:1hr30min

  1. Combine the berries, sherry, lemon juice and lemon zest in a bowl; toss to blend. Set aside.
  2. Beat the cream in a large bowl until soft peaks form. Gradually beat in the sugar until stiff peaks form. Refrigerate cream until needed.
  3. Cut cake into slices or cubes about 5cm wide.
  4. Assemble the trifle by placing a layer of cake cubes in the bottom of a glass serving bowl. Spoon half the berry mixture with juice over the cake cubes. Cover with half of the whipped cream, and sprinkle over half of the toasted coconut. Repeat layering with the remaining cake, berries and juice, whipped cream and coconut. Refrigerate at least 1 hour before serving.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

by Courtney

This is so yummy! I made a few changes though...I didn't have cream sherry, so I omitted it, and I added some roughly chopped walnuts in the layers on top of the toasted coconut...it was so good, I have made it a couple of times...it is easy, quick, looks (and tastes) good.-07 Sep 2007

by Liz L.

Super simple recipe to make. I buy fresh berries when they are in season and this is my go to recipe for them. I hardly ever remember to add the sherry though. Chill the mixing bowl before whipping the cream and it will go much faster!-21 Jun 2010

by Kim's Cooking Now!

I scaled this down to 4 servings and made them into "mini" trifles. They turned out so cute, and they are delicious! I have never heard of cream sherry before, so I used a bit of regular sherry. I also had a small bit of strawberry sauce left in my fridge that I just tossed in with the berries to use it up. Nice summer dessert!-09 Jul 2014


Mixed Berry Trifle Recipe

Our Mixed Berry Trifle is made with layers of fresh berries, chunks of sweet pound cake smeared with a little strawberry jam and a luscious vanilla cream custard. This lovely dessert is great for any occasion, it’s easy to make and it serves a crowd!

Trifles are like cookies there are endless variations and flavor combinations limited only by our imagination. No matter what you put in a trifle it feels like a celebration dessert and perfect for holidays. Our Mixed Berry Trifle is great for patriotic holidays and is best made ahead so the flavors blend together and meld into this nice fluffy dessert.

For our Mixed Berry Trifle we use vanilla custard instead of boxed pudding.

Many trifle recipes include pudding as the creamy layer and while I don’t have anything against pudding, I prefer this eggy vanilla cream custard. It’s thicker than pudding, doesn’t sink to the bottom of the bowl and is light and fluffy too.

What kind of cake should you use for this trifle?

You can use any kind of cake in this recipe but I like something that holds together well because I usually serve it the next day. Half my favorite Pound Cake recipe is perfect and I’m always thrilled with the results. Each piece of cake is smeared with a little strawberry or raspberry jam before being layered into the trifle. That little touch of jam really adds tons of flavor and a nice jammy tang to each bite.

I love the red, white and blue theme and could serve this for any or all of the patriotic holidays in the United States.

All you need is a 4 quart trifle bowl, or make mini-trifles by using a bunch of small clear bowls or jars. I love being able to see the layers but this trifle will be just as good in a regular large mixing bowl too.

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Sherry Jelly Berry Trifle

Sherry Jelly Berry Trifle is a must for the Christmas or New Year party table. It is also a welcome addition, with or without the alcohol content, at a bring and share lunch. This family favourite version is creamy and fruity with a ‘kick’ of sherry. A traditional British dish, Trifle recipes often do not have jelly in them, but this is an adult version to bring back memories of childhood children’s parties with their jelly and fruit. Here I used mixed Strawberries and Raspberries but thought about adding cherries too, so it could have been a Sherry Jelly Berry Cherry Trifle. In fact why not make it a Christmas tongue twister: and have a Merry Sherry Jelly Berry (Cherry?) Trifle!!
The time can be reduced by using frozen fruits and/or adding part ice cubes or part iced water to set the jelly. lady fingers can be replaced with angel food cake or slices of sponge cake or Swiss Roll. Unsweetened fruit can be rather tart so may need some extra sweetener if a sugar free jelly is used. The jelly packet instructions will probably say that 1pt water is needed for each jelly, but it is always wise to make the jelly stronger to help it to set, especially in warm weather and at short notice. Change the fruit if you wish, though beware using Kiwi fruit which stop jelly from setting. (I understand Pineapple can cause problems as well.) The quantity of sherry used is up to personal choice: if necessary simply adjust the amount to taste. If you wish or need to leave out the sherry altogether that’s fine, but it won’t be the same.
Some ingredients are linked , this is for you to have an idea, do not necessarily have to buy these products .. you just look at and grasp the idea .

Sherry Jelly Berry Trifle

(Serves 8)
Ingredients:

  • 12 lady fingers (What can I substitute for lady fingers?Pound cake or angel food cake should both work well.)
  • 3 fl ozs, aprox, sweet sherry (I use Regina Sherry Cooking Wine, 12 fl oz)
  • Instant custard: (Jell-O Spanish Style Custard With Caramel Sauce Flan, 3 oz)
  • 4 cups of milk to make the custard. (If you do not get custard, then you can replace it with vanilla pudding.)
  • 16 oz Whipping cream
  • sugar for Whipping cream (to taste)
  • 2 packets raspberry (or strawberry) jelly
  • 2 cup water (or mixed fruit juice & water, if using tinned fruits)
  • 1lb 8ozs mixed berries: strawberries, raspberries…

1. Using a glass bowl if possible so the layers are visible, line the bottom with lady fingers and soak evenly with the sherry.

2. If you are using sugar free jelly you may wish to pre-sweeten any fresh fruit you are using at this point.

3. Make up the custard powder as directed on package, or if you only have vanilla pudding, prepare it as directed on package. You will need 3 cups vanilla pudding.
If you make the custand leave to go cold. If necessary this can be speeded up by standing in a bowl of cold water.

4. If using tinned fruits, drain off and reserve any fruit juices. Make up the jelly with ½pint boiling water and make sure that it is fully dissolved (a quick burst in the microwave can help with this). Add reserved fruit juice and additional water to make jelly up to 1½pints in total. (The jelly packet instructions will probably say that 1pt water is needed for each jelly, but it is always wise to make this mixture stronger to help it to set, especially in Summer.)

5. Scatter the fruits in an even layer over the lady fingers (or alternative cake or angel food cake) in the dish and pour over enough jelly to surround the fruit. This first layer is to ensure that the fruit does not float, although this is not absolutely essential. Reserve enough jelly to put a final layer on the fruit when the first layer has set.

6. Put the bowl in the refrigerator to help set the jelly. Watch the remaining jelly making sure it does not set in the jug: to prevent this heat it slightly in the microwave if necessary or stand in a bowl of hot water.

7. When the first layer of jelly has set, pour over the remaining jelly and return to the fridge to set.

8. When the second layer of jelly has set, pour over the cold custard and put in the fridge to set.


Fruit

One of the delights of a trifle is that you can use a variety of fruit. Use seasonal fruit – fresh raspberries or strawberries are wonderful when in season. You can also use tinned or frozen fruit because the mushy texture with plenty of juice is perfect for a moist trifle!

I used a 400g bag of frozen raspberries and a 500g bag of Forest Fruit frozen berries. All the major supermarkets do frozen fruit.

The quantity of fruit does not have to be that precise – just use what you have and add more if you think. 900g of frozen fruit complete with all its juice was just right!

Defrosting tip – When waiting for the berries to defrost, place them in a large bowl as they always tend to leak some juice. You need to capture the juice and avoid a huge mess!


Berry and Mascarpone trifle

Prepare the trifle in
individual glasses if desired.

1. Line a round glass dish with a flat bottom (a deep pie
dish works well) with cake fingers. Sprinkle the sherry over and set aside so
the cake can absorb the liquor.

2. cover the cake with half the fresh fruit. Cut larger
pieces of fruit into thin slices. Cover with a layer of custard and scatter
pecan nuts on top.

4. cover with clingfilm and chill until needed.

5. Whip together the cream and icing sugar until stiff peaks
form. Fold the mascarpone into the sweetened cream and decorate the trifle with
the mixture. (Stir the mascarpone to soften if very thick to make it easier to
fold in.) Whip the cream and mascarpone mixture if not thick enough.

6. Sprinkle the crushed meringue on top and decorate with
more fresh fruit and nuts. Serve.


Berry trifle

Preheat the oven to 180º C. Grease and line a 20cm round cake tin.

Cream the butter, castor sugar and vanilla.

Add the eggs, one at a time, beating well between each addition.

Sift together the flour, baking powder and salt.

Add the flour and milk in stages and whisk until all the flour is incorporated.

Spoon the batter into the tin and bake for 30-32 minutes.

Rest in the tin for 10 minutes before turning out on a wire rack to cool completely.

To assemble, slice the cake in half horizontally and spread with berry preserve.

Pour the jelly into the trifle bowl and add the mixed berries. Chill until set.

Place the cake carefully on top of the jelly and drizzle with sherry.

Pour the custard over, followed by the whipped cream.

Decorate with raspberries and dainty meringues. Dust with icing sugar and serve.


What is a trifle?

A trifle is a dessert that has layers of fruit, creamy fillings and pieces of cake or cookies. It’s said that the trifle dessert originated in England in the eighteenth century. It was a very different dessert back then with funky additions of gelatin. These days, a proper English trifle is made with real egg custard poured over sponge cake soaked in fruit and sherry and topped with whipped cream. We’re making a much simpler version on RecipeGirl!

This Layered Berry Trifle is an easy-to-throw-together dessert. It’s one of those, “Oh my gosh… I need an easy, impressive dessert and I don’t have time to bake” desserts. There is no cooking involved except a quick sugar/lemon juice/water boil to make a syrup. Just buy your Berry Trifle ingredients and the store, and put it all together.


Scottish Berry Trifle

First make the custard. Place the milk, cream, vanilla pod and seed into a thick-bottomed pan and place on a high heat until boiling. Meanwhile add the sugar to the yolks and beat immediately.

Step 2

Next, beat the egg yolks until they are thickened and pale. Slowly pour half the hot mix onto the bowl of beaten eggs, whisking continually. Take the pan off the heat. Use a heatproof spatula to scrape the egg and milk mix from the bowl back into the pan. Place back on a medium heat and stir with a spatula. Stir in a figure of eight to prevent hot spots forming.

Step 3

The mixture should begin to thicken within about 2 minutes. The perfect temperature is 82°C, and a thermoprobe thermometer is useful here. If you don’t have a probe, watch for little puffs of steam escaping from the side of the pan. These are a warning sign that the custard is getting too hot take the pan off the heat and continue stirring.

Step 4

When the mix has thickened enough to coat the back of the spatula, take off the heat and strain immediately through a fine sieve to remove any small lumps, which may have formed. Leave to cool before using the trifle.

Step 5

While the custard is cooling, make the jelly. Bring the juice, water, cordial, wine and sugar to the boil before adding the blackberries. Boil for 2-3 minutes to extract the juice, turning the liquor slightly purple. Strain, removing the blackberries, then add the soaked gelatine and stir well until dissolved. Leave to cook slightly. Now cube the sponge into 1cm pieces and sprinkle onto the base of the trifle dishes (either 4 separate dishes or one large one), pour over the sherry and leave to absorb.

Step 6

Place some fruit in each dish on top of the sponge. Pour over the cooled jelly and refrigerate until set (about 2 hours). When the jelly is set, pour over the thickened, cooled custard. At this point it’s best to leave the trifles covered in the fridge overnight, but leave for a couple of hours at least.

Step 7

For the Chantilly cream, soft whip the double cream with the icing sugar (don’t over whip it), and pipe or spoon it over the set custard. Finally, sprinkle over a few hundreds and thousands and serve.


Traditional Mixed Berry Trifle

The fruit and sponge layers may be suspended in fruit-flavoured jelly, and these ingredients are usually arranged to produce three or four layers. The assembled dessert can be topped with whipped cream, or, more traditionally, syllabub.

Many of the ingredients used in ancient trifles can be found in meats and other products found today.

According to some scholars, trifle cakes might be the origin of modern sandwich cakes.

Cooking time required

It takes about 12 hours (making and refrigerating) to make this.

Image: Twitter

Recipe: Mixed Berry Trifle

Image: Pinterest

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