Description
Irish Sherry Trifle is a luscious layered dessert featuring light sponge cake soaked in cream sherry, raspberry jam, fresh raspberries, rich homemade custard, and fluffy whipped cream, all topped with toasted sliced almonds. This classic treat blends creamy, fruity, and boozy flavors to create a delightful celebration dessert.
Ingredients
Sponge Cake
- 4 large eggs
- ⅔ cup granulated sugar
- 1½ teaspoons vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Custard
- 4 large eggs
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 cups whole milk
Other Components
- ½ cup seedless raspberry jam
- ¼ cup cream sherry
- 1¾ cups fresh raspberries, divided
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- ½ cup sliced almonds, toasted
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prepare for baking the sponge cake.
- Make Sponge Cake Batter: In a large bowl, beat 4 eggs, ⅔ cup sugar, and 1½ teaspoons vanilla extract with an electric mixer on medium-high speed for about 6 minutes until the mixture is pale, thick, and has tripled in volume.
- Combine Dry Ingredients: In a separate bowl, whisk together 1 cup all-purpose flour, ¼ teaspoon baking powder, and ¼ teaspoon salt. Gently fold the dry ingredients into the egg mixture in two additions, careful not to deflate the batter.
- Bake Cake Layers: Divide the batter evenly between the prepared pans and bake in the preheated oven for 15–17 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cake: Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks and cool completely.
- Prepare Custard Base: In a medium bowl, whisk together 4 eggs, ⅓ cup sugar, and 1 teaspoon vanilla extract until smooth.
- Heat Milk: Warm 3 cups whole milk in a saucepan over medium-high heat until it just begins to simmer.
- Temper Eggs: Slowly whisk the hot milk into the egg mixture to prevent curdling, then return the combined mixture to the saucepan.
- Cook Custard: Cook the mixture over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon, which will take about 4–5 minutes.
- Chill Custard: Transfer the custard to a bowl, cover with plastic wrap placed directly on the surface to avoid a skin, and refrigerate until completely chilled.
- Whip Cream: Beat 1 cup heavy whipping cream with 2 tablespoons granulated sugar and ½ teaspoon vanilla extract until soft peaks form, then refrigerate until ready to use.
- Prepare Cake Layers: Spread ½ cup seedless raspberry jam evenly over each cooled cake layer. Cut each layer into 16 pieces.
- Assemble Trifle – Layer 1: Line the bottom of a trifle bowl with half of the cake pieces. Drizzle with 2 tablespoons cream sherry.
- Layer Custard and Raspberries: Spoon half of the chilled custard over the cake pieces. Sprinkle with 1 cup fresh raspberries.
- Assemble Trifle – Layer 2: Repeat the layers using the remaining cake pieces, the remaining cream sherry, custard, and raspberries.
- Top and Chill: Top the assembled trifle with the whipped cream and sprinkle ½ cup toasted sliced almonds over the top.
- Set and Serve: Refrigerate the trifle for 6–8 hours before serving to allow flavors to meld and dessert to set.
Notes
- Ensure the batter is gently folded to keep the sponge light and airy.
- Tempering the eggs carefully with hot milk prevents scrambling during custard preparation.
- Cover custard with plastic wrap on the surface to prevent a skin from forming.
- Sherry can be substituted with a non-alcoholic alternative if desired.
- For best results, allow the trifle to chill overnight for deeper flavor development.
- To toast almonds, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant and golden.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish
