Sherry & Almond Trifle Recipe

A classic trifle recipe, with an indulgent twist!

Our trifle is no shy dessert. This special pudding is a glorious mix of brandy, sherry, almonds and a bay-infused custard. Perfect for a nostalgic dinner party treat!

The earliest English trifles date back to the 16th century and were originally little more than flavoured cream. Over the centuries, they evolved into the layered, boozy showstoppers we know today, traditionally made with leftover sponge, a splash (or more) of sherry, and a custard crown. Once a clever way to use up stale cake, trifle became a beloved centrepiece of celebratory tables across Britain. And yes, it’s still totally acceptable to raid the drinks cabinet when making one!

This version honours that classic chaos: sponge soaked in spirits, a splash of nostalgia, and toppings that’ll make your inner child cheer.

Serves: 4–6 (or one greedy piggy!)

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Ingredients

For the trifle:

• Almond sponge (see recipe below)

• Custard (see recipe below)

• 50ml brandy

• 200g fruit of your choice

• 1 tsp caster sugar

• 50ml sherry

• 100ml double cream

• Icing sugar (optional)

• 30g flaked almonds

• Bird's custard

• Hundreds and thousands (or coloured sugar strands)

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For the almond sponge:

• 75g egg whites (approx. 3 egg whites, at room temperature)

• 100g caster sugar

• 50g egg yolks (approx. 3 yolks)

• 100g ground almonds

• 15g plain (or gluten-free) flour

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Method

Make the almond sponge:

1. Preheat oven to 200ºC (180ºC fan) / 400ºF / Gas Mark 6.

2. Whisk the egg whites with 50g of the caster sugar until you get stiff peaks — this is your meringue. Set aside in the fridge.

3. Whisk the egg yolks with the remaining 50g of sugar until pale and creamy.

4. Sift the ground almonds and flour together, then gently fold into the yolk mixture in stages.

5. Finally, fold in the meringue until fully combined.

6. Line a 20 x 20cm baking tray with greased greaseproof paper. Pour in the mixture and gently spread it evenly.

7. Bake for 12–15 minutes, then cool completely at room temperature before chilling.

8. Once chilled, turn out the sponge and peel away the paper — it should be soft and slightly sticky. Cut into 2cm squares. Any leftovers can be frozen.

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Prepare the fruit:

1. Warm the brandy, fruit, and sugar gently in a small pan to soften the fruit.

2. Strain the liquor into a bowl and stir in the sherry — this is your soaking syrup.

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Assemble the trifle:

1. Use either individual dishes or a large bowl. Start with a layer of sponge, then a layer of fruit. Add another layer of sponge.

2. Spoon over the booze mixture, making sure the sponge is well soaked — press it down gently with the back of a spoon to level it out. Add more liquid if it looks dry.

3. Spread over a thick layer of Bird's custard, smoothing it out with a spoon warmed in hot water.

4. Soft-whip the cream. For extra sweetness, sift in a little icing sugar to taste.

5. Spoon or pipe the cream over the custard.

6. Toast the flaked almonds in a hot oven or under the grill until golden. Cool, then stand them up in the cream.

7. Finish with a generous scattering of hundreds and thousands.