Cherry Trifle

clock 20 minutes


  • ¼ cup icing sugar
  • 1 bakery sponge cake
  • 100ml Sherry or dessert wine
  • 500ml custard
  • Dark chocolate to garnish
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  • 1. Place 200g of the cherries and/or berries into a food processor with the icing sugar and blitz to combine. Strain through a sieve to remove the pips.

  • 2. Spoon the puree into the base of 6 glasses. Break the sponge cake into 1cm bits and place a layer carefully over the purée, drizzle over some sherry or dessert wine, then spoon a layer of custard.

  • 3. Cover and refrigerate until needed. Decorate the top with a few cherries and shaved dark chocolate.

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