Ingredients
Scale
- 2 cups vanilla cake or pound cake, cubed
- 1/2 cup sherry (or grape juice for non-alcoholic)
- 2 cups vanilla custard (homemade or instant)
- 1 cup mixed jellied fruits (or substitute with diced apples, raisins, and cherries)
- 1 cup fresh strawberries or mixed berries
- 1 cup heavy whipping cream, whipped to stiff peaks
- 1 tbsp powdered sugar (for topping)
Instructions
- Pour sherry into a shallow dish and gently toss cake cubes to soak them for 5 minutes.
- In a clear glass trifle bowl or serving dish, layer half the soaked cake, followed by half the jellied fruits and berries.
- Pour half the custard over the fruit, then repeat layers.
- Spread whipped cream evenly over the top.
- Chill for at least 2 hours before serving.
- Just before serving, dust with powdered sugar and garnish with extra berries or mint.
Notes
- For a non-alcoholic version, substitute sherry with apple juice or cold brew coffee.
- For a gluten-free version, use gluten-free cake.
- Assembly tip: Use a piping bag for neat cream layers.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Method: No-bake assembled dessert
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 trifle
- Calories: 340 Kcal
- Sugar: 26g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
