Ingredients
Scale
- 1 batch vanilla sponge cake, baked and cut into 1-inch cubes (or 1 store-bought sponge cake, cubed)
- 1/4 cup sherry (or apple juice for non-alcoholic)
- 1/2 cup raspberry jam
- 2 cups cold custard (store-bought or homemade), chilled
- 1 1/2 cups heavy whipping cream, whipped to stiff peaks
- 1 cup mixed fresh berries (strawberries, raspberries, blueberries)
- Fresh mint for garnish
- 1/2 tsp vanilla extract (optional, for custard)
- 1 tbsp powdered sugar (for dusting)
Instructions
- Place half the cake cubes in the bottom of a clear 2-quart glass trifle bowl or large serving bowl.
- Brush cake lightly with sherry (or apple juice).
- Spread half the jam over the cake.
- Layer half the berries over jam.
- Pour half the cold custard over berries.
- Repeat layers: cake, sherry, jam, berries, custard.
- Gently spoon whipped cream over custard layer.
- Chill for at least 2 hours (preferably overnight) before serving.
- Dust with powdered sugar and garnish with fresh mint just before serving.
Notes
- For best results, use day-old cake to prevent sogginess.
- Make custard ahead of time—it thickens as it chills.
- For a stronger alcohol flavor, increase sherry to 1/3 cup.
- Vegan option: Use coconut cream custard and aquafaba whipped cream.
- Prep Time: 25 minutes
- Cook Time: 0 minutes (no-bake)
- Method: No-bake assembly
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 285 Kcal
- Sugar: 28 g
- Sodium: 125 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
