Denise Gregory


This is a lovely dessert & very flexible regarding the fruit, just be sure you use a jam that will go with it.
Hope you enjoy it.

☆☆☆☆☆ 0 votes
1 Hr
15 Min
Stove Top


trifle sponges, cut in half, horizontally
100 g
apricot jam
4 Tbsp
medium sherry
385 g
can fruit cocktail drained, but syrup reserved.
3 large
2 Tbsp
caster sugar
600 ml
(1 pint) milk
1 tsp
vanilla flavouring
300 ml
(12 pint) whipping or double cream
red glace cherries, halved
a little angelica, to finish.


1Spread the trifle sponges with jam, then sandwich together again. Cut each across in half & place them around the bottom of a glass serving dish.
2Add the sherry to the reserved syrup & pour over the sponges. Scatter the fruit cocktail over the top.
3Whisk the eggs & sugar together in a large bowl. Heat the milk in a small pan until almost boiling, then add the egg & sugar mixture, whisking continuously.
4Strain the mixture into a heavy-based pan -(see note:1)- & cook over a low heat for 10-15 minutes, stirring constantly, until the custard is thick enough to coat the back of the wooden spoon -
N.B. keep the heat low or the custard will go lumpy.
Remove from the heat & stir in the vanilla. Leave to cool for 10 minutes.
5Pour the custard over the fruit & sponges & leave to cool completely. Cover & refrigerate for 3 - 4 hours or overnight.
6Whip the cream until it forms soft peeks. Spread 1/3 over the custard. Use the remaining cream with the cherries & angelica to decorate the trifle. Serve at once or cover & refrigerate for 2-3 hours. Enjoy.

1)A heavy based pan will stop the custard from overheating & the eggs from scrambling.
2)If your not sure about making the egg custard, mix 1 tsp cornflour with the caster sugar, then whisk into the eggs.

About this Recipe

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: UK/Ireland