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


  • 8
    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.



  1. Spread the trifle sponges with jam, then sandwich together again. Cut each across in half & place them around the bottom of a glass serving dish.
  2. Add the sherry to the reserved syrup & pour over the sponges. Scatter the fruit cocktail over the top.
  3. Whisk 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.
  4. Strain 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.
  5. Pour the custard over the fruit & sponges & leave to cool completely. Cover & refrigerate for 3 - 4 hours or overnight.
  6. Whip 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.

Printable Recipe Card


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

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