Trifle is the quintessential pudding that has graced British tables for centuries. This version is a quick sherry trifle.
Unlike traditional trifle, this one is made using ready-made custard or custard made with custard powder following the packet instructions. You can, of course, make your own custard but then this would not be a quick version.
This recipe calls for strawberries but raspberries work just as well. Make sure any fruit you use is fresh, ripe, and juicy and never use frozen unless you really have to, they never quite taste the same. Assemble the trifle in one large glass dish or in four individual glasses.
If you use the optional sherry in this recipe, it becomes an adults-only dessert.
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- 10 ounces/300 g sponge cake (halved and cut into thick slices)
- 10 ounces/300 g fresh strawberries
- Optional: 6 tablespoons sweet sherry
- 2 cups/500 ml custard (ready-made or made with a mix or custard powder)
- 2 cups/500 ml heavy whipping cream (softly whipped)
- Garnish: 1/4 to 1/2 cup toasted, flaked almonds
Line the bottom of the trifle dish or individual glasses with the cake slices.
Slice the strawberries, setting aside some for decoration, and layer them evenly over the cake. Press the berries lightly with a fork to release their juices. Sprinkle with the optional sherry (omit if you will be serving to children).
Spoon over the custard in a thick, even layer.
Finish with a good thick layer of whipped cream either spooned over or piped using a piping bag.
Decorate with strawberry slices and a few toasted, flaked, almonds.