Sherry trifle

This traditional trifle recipe couldn't be easier, use ready-made custard and sponge to save time.

Unfortunately we are unable to add this recipe to your favourites, please try again later.


  • 1 packet trifle sponges, broken into 5cm/2in pieces
  • ½ packet of amaretti biscuits or 150g/5oz macaroons or ratafias
  • 150ml/5fl oz sweet sherry
  • 1 tbsp cognac
  • 4 tbsp blackberry or raspberry jam
  • 450g/1 lb fresh blackberries
  • 450g/1 lb fresh raspberries
  • 85g/3oz toasted flaked almonds
  • 600ml/1 pint ready-made custard

For the syllabub topping

To garnish