Sherry Trifle

Sherry Trifle challenges you with so many different tastes that it's hard to choose your favorite. Never mind, trifle is one big taste experience. This is the basic dessert recipe. Add your personal touch. Submitted by David McCarthy, Australia


  • 1 8" sponge cake or 10 Ladyfingers
  • 3 ounces raspberry Jell-O gelatin
  • 1 cup sherry
  • 1 can fruit salad, drained
  • 1 cup heavy cream, whipped
  • cherries or strawberries
  • blanched almonds
  • 1 1/2 envelopes custard
  • 2 Tbsp sugar
  • 3 cups milk


Place sponge cake in glass serving dish.

Arrange fruit salad on top.

Add 1 cup of boiling water to dissolve Jell-O and then 1-1/2 cup of cold water. Pour this liquid over mixture.

Combine custard powder and sugar in small bowl; mix with a small amount of milk.

Put remainder of milk in saucepan and bring to a boil.

Gradually add the pudding mixture to milk and bring to a full boil, stirring constantly.

Pour mixture over sponge cake and fruit; chill.

Shortly before serving, pile whipped cream on pudding.

Arrange cherries (or strawberries) and blanched almonds.


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