English Sherry Trifle

A classic English sherry trifle — perfect for Christmas, summer BBQs and anything in between.

> Gluten-free | low-sugar | homemade | serves 6–8. The sponge is intentionally light and fairly dry so it absorbs the sherry and fruit without collapsing. Use real berries (or a high-fruit jam) — that acidity is what stops the trifle going flat and cloying.

Ingredients

1. Fatless gluten-free sponge (1 x 7-inch tin)

• 2 large eggs, separated
• 60g caster sugar
• 37.5g Doves Farm FREEE plain flour
• 12.5g cornflour
• ½ tsp baking powder
• Small pinch of salt
• ⅛ tsp cream of tartar
• ⅜ tsp vanilla extract (or ½ tsp if easier)
• 2 tsp hot water

2. Sherry soak

• 3–5 tbsp sherry (start with 4 tbsp)
• Best options: Amontillado (top pick — nutty, rounded, not too sweet), Oloroso (richer), Cream sherry (sweeter, more traditional), Fino (drier, lighter), or Madeira

3. Fruit layer — homemade berry compote

• 250g blackberries or raspberries
• 1–2 tbsp water
• 1–2 tsp sugar (optional)
• ½ tsp lemon juice (optional)

Shortcut: use a high-fruit jam instead. Follain is the best I've found — raspberry, blackcurrant or blackberry. Loosen with 1–2 tsp warm water if too thick to spread.

4. Custard layer

• 375ml milk (I used full-fat goat milk)
• 125ml A2 cream (single or double both work)
• 4 egg yolks
• 30–45g caster sugar
• 20g cornflour
• 1 tsp vanilla extract or paste
• Pinch of salt

5. Topping

• 250–300ml A2 whipping cream
• Toasted flaked almonds

Method

1. Sponge

1. Heat oven to 180°C / 160°C fan.

2. Line the base of a 7-inch tin. Don't heavily grease the sides — the sponge benefits from climbing slightly.

3. Separate the eggs.

4. Whisk the egg whites with the cream of tartar until foamy, then continue to soft peaks.

5. Gradually add about half the sugar; whisk to glossy medium peaks.

6. In a separate bowl, whisk yolks with the remaining sugar until pale and ribboning.

7. Add vanilla and hot water to the yolk mixture; whisk briefly.

8. Sift flour, cornflour, baking powder and salt together.

9. Fold the dry mix gently into the yolks.

10. Fold in the egg whites in 2–3 additions, keeping as much air as possible.

11. Spoon into the tin, level gently.

12. Bake 15–18 min, until golden, springy and a skewer comes out clean.

13. Cool fully, then cut or tear into pieces for the trifle.

2. Compote

1. Put berries + water in a small pan.

2. Cook gently 5–8 min until the fruit softens and releases juice. Keep some texture — don't blitz to a purée.

3. Taste. Add sugar only if too sharp. Add lemon juice for brightness.

4. Cool fully before layering.

3. Custard

1. Heat milk + cream in a saucepan until steaming, not boiling.

2. Whisk yolks, sugar, cornflour, vanilla and salt in a bowl until smooth.

3. Slowly pour the hot milk into the yolks, whisking constantly.

4. Return to the pan. Cook on low-medium, stirring constantly, until thick and glossy.

5. Pour into a bowl. Cover the surface directly with cling film or baking paper.

6. Cool fully before assembling.

The custard should be pale yellow, not white — the cream topping needs to stay visibly whiter so the layers look distinct.

4. Topping

1. Whip the cream until soft, thick and spoonable. Don't take it stiff.

2. Toast flaked almonds in a dry pan 2–4 min, until golden.

3. Cool the almonds fully before scattering.

5. Assembly

1. Place sponge pieces in the base of the trifle bowl.

2. Spoon over 3–5 tbsp sherry. Leave a few minutes to absorb.

3. Spoon over the berry compote (or loosened jam).

4. Add the cooled custard.

5. Chill at least 2 hours.

6. Spoon over the whipped cream.

7. Finish with toasted flaked almonds.

Best timing

• Sponge — same day or day before
• Compote — up to 3 days ahead
• Custard — day before or morning of serving
• Cream topping — same day only
• Almonds — toast ahead, add at the very end

Notes

• The sponge is intentionally light and fairly dry — it's meant to absorb the sherry and fruit.
• Don't over-soak the sponge. It should soften, not collapse.
• Keep the fruit layer sharp; that's what stops the trifle becoming flat and cloying.
• Add the cream topping only once the custard is fully cold, or it'll bleed colour.

Variations

• Swap berries for stoned cherries or poached rhubarb in season.
• Madeira instead of sherry for a deeper, less traditional note.
• For a non-alcoholic version, replace sherry with a splash of orange juice + 1 tsp vanilla.