The Pioneer Woman Tasty Kitchen
Profile Photo

English Sherry Trifle

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

This Sweet Taste of Saturday is in honor of my British mother who often serves this on special occasions including New Year’s Day. It is a traditional English Trifle and I’ve stuck as close to possible to the true ingredients. Bird’s custard can be found at some grocery stores and stores like World Imports. If you can’t find it a tapioca pudding could be substituted. Use a clear glass bowl to show off the layers!

Ingredients

  • 4 ounces, weight Sponge Cake, Sliced
  • ¾ cups Seedless Raspberry Jam
  • 1-½ ounce, fluid Sherry
  • 1 can 15 Oz Can, Peach Halves, Drained
  • 4 Tablespoons Birds Custard Powder (or Tapioca Pudding Powder)
  • 3 Tablespoons Sugar
  • 1 quart Milk
  • 1 pint Heavy Whipping Cream
  • 2 ounces, weight Slivered Almonds

Preparation

Spread jam on the sponge cake slices and arrange the slices jam side up so as to cover the bottom of the trifle or similar sized serving bowl. Drizzle the sherry evenly over the sponge cake.

Chop the peach slices into bite size pieces and spread them over the sponge cake.

Prepare the custard per the directions on the Bird’s Custard Powder package, using the required amount of sugar and milk (I listed the recommended amounts of each in the above list). Pour the custard over the peaches.

Place a piece of plastic cling wrap over the custard so a “skin” doesn’t form and cool completely in the refrigerator.

Whip the cream with a hand mixer on high until thick and peaks form. Spread the whipped cream evenly on top of the custard.

Sprinkle the almonds on top of the cream.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Mother’s Day Vanilla Cupcakes with Rose Petal Buttercream Icing
Profile Photo by Sam | Ahead of Thyme in Desserts
Mother’s Day is fast approaching and that means treating your mama...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Tequila Lime Truffles
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Desserts
These tequila lime truffles are pure heaven! Milk chocolate surrounds the...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Churro Popcorn
Profile Photo by Lexi Starnes | Sempre Dolce in Desserts
This Churro Popcorn is easy peasy to make, even easier to...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


15-Minute Breakfast Cookies with a Strawberry Almond Milkshake
Profile Photo by Justina Elumeze in Desserts
Soft, sweet and chewy with a freshly oven baked, melt in...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Paleo German Chocolate Cake
Profile Photo by Taylor Kiser in Desserts
You’d never know this rich, moist German Chocolate Cake is a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy