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EnglishSherry Triffle Recipe
by Carolinaheartstrings

EnglishSherry Triffle

This year’s last Sweet Taste of Saturday is in honor of my British mother who often serves this dessert 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. The amount of sponge cake can be adjusted so that you fill the bottom of whatever dish you are using and since this is such a pretty layered desert I suggest using a clear glass bowl.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
  Servings: 10 servings

Ingredients

  • 4 oz sponge cake, sliced
  • ¾ cup seedless raspberry jam
  • 1 ½ oz sherry
  • 15 oz can of peach slices, drained
  • 4 tablespoons Bird’s custard powder
  • 3 tablespoons sugar
  • 1 quart milk
  • 1 pint heavy whipping cream
  • 2 oz slivered almonds

Directions

  1. Spread jam on the sponge cake and arrange jam side up so as to cover the bottom of the serving bowl.
  2. Drizzle the sherry evenly over the sponge cake.
  3. Chop the peach slices into bite size pieces and spread over the sponge cake.
  4. Prepare the custard and pour over the peaches.
  5. Place a piece of plastic cling wrap over the custard so a “skin” doesn’t form and cool completely in the refrigerator.
  6. Whip the cream and spread evenly on top of the custard.
  7. Sprinkle the almonds on top of the cream.