Proper Sherry Trifle

Looks like you’ve shared a detailed recipe and article for a classic Sherry Trifle by Nicky Corbishley, featured on Kitchen Sanctuary. Here’s a summary and breakdown:

Proper Sherry Trifle

This nostalgic dessert recipe uses layers of jam-filled Swiss rolls, raspberries in jelly, custard, sherry-soaked sponge, whipped cream, and sprinkles. It’s a family favorite reminiscent of old-fashioned British desserts, particularly popular for festive gatherings.

Key Ingredients:

Swiss rolls (jam-filled, no cream)

Raspberries (fresh or frozen)

Jelly cubes (raspberry flavor)

Sherry

Custard (made with Bird’s custard powder, milk, and sugar)

Whipping cream, sweetened with vanilla extract and powdered sugar

Rainbow sprinkles (optional but nostalgic)

Instructions Overview:

1. Layering: Start with sliced Swiss rolls around the trifle dish. Add raspberries in the center.

2. Jelly Prep: Dissolve jelly cubes in boiling water, mix with cold water, and pour over the layers. Refrigerate until set (about 4 hours).

3. Custard: Cook custard using custard powder, milk, and sugar. Let it cool before pouring over the jelly layer.

4. Cream Topping: Whip cream with vanilla and icing sugar, then spread it over the custard.

5. Decorate: Finish with rainbow sprinkles just before serving.

Tips and Notes:

Allow the jelly to fully set before adding other layers.

Cover the trifle with clingfilm to prevent the custard from forming a skin.

Substitute sherry with another liqueur like cherry brandy or amaretto for a different flavor profile.

Customizations:

Swap raspberries for strawberries if preferred.

Replace the Swiss roll with plain sponge if needed.

Add different toppings like grated chocolate or fresh fruit.

This recipe is a perfect blend of nostalgia and indulgence, making it great for family gatherings, especially around the holidays.

Feel free to let me know if you need any adjustments or additional details.