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tipsy trifle English dessert in a clear glass trifle dish

Tipsy Trifle English Dessert

A classic English trifle made with sponge cake soaked in sherry, layered with berries, smooth custard, and whipped cream. It’s simple, rich, and perfect for holidays or family gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill time 1 hour
Total Time 1 hour 35 minutes
Servings: 8 people
Course: Dessert
Cuisine: British, English
Calories: 360
Ingredients Method Notes

Ingredients
  

For the sponge base:
  • 1 pound cake or sponge fingers ladyfingers work too
  • ½ cup sweet sherry
For the fruit layer:
  • 2 cups mixed berries fresh or frozen, drained if frozen
  • 2 tablespoons raspberry or strawberry jam
For the custard:
  • 3 cups whole milk
  • 4 large egg yolks
  • ½ cup sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract
For the cream topping:
  • 2 cups heavy cream
  • 2 tablespoons powdered sugar
Optional garnishes:
  • Toasted almonds
  • Extra fresh berries
  • Grated chocolate

Method
 

Prepare the sponge base
  1. Cut the pound cake into small cubes and place them at the bottom of a clear glass trifle bowl. Pour the sherry evenly over the cake so it soaks in but doesn’t drown.
Add the fruit
  1. Spread a thin layer of jam on the sponge, then scatter the berries on top.
Make the custard
  1. In a bowl, whisk together egg yolks, sugar, and cornstarch.
  2. Heat milk in a saucepan until steaming (don’t boil).
  3. Slowly whisk the hot milk into the egg mixture.
  4. Return everything to the saucepan and stir until it thickens into custard.
  5. Remove from heat, stir in vanilla, and let cool slightly.
Layer the custard
  1. Pour the custard over the sponge and fruit. Spread evenly. Refrigerate for at least 1 hour to set.
Whip the cream
  1. Beat heavy cream with powdered sugar until soft peaks form.
Top and garnish
  1. Spread the whipped cream over the custard layer. Garnish with almonds, berries, or chocolate shavings.
Serve
  1. Scoop into bowls or glasses and enjoy!

Notes

  • If serving children or avoiding alcohol, replace sherry with fruit juice.
  • The trifle tastes even better if made the day before. The flavors blend while chilling.
  • Don’t over-soak the sponge—just enough sherry to make it moist.