Sybil’s Sherry Trifle


Enough stale homemade jam sponge cake or trifle sponges to fit your bowl
Raspberry jam
1 Tin fruit cocktail in own juice
A quantity of top quality sherry
1 Pint custard made with Wexford Creamery milk
1 Carton Wexford Fresh Cream
Topping of your choice – e.g. toasted almond slivers, chocolate flake chopped or cherries

Preparation method

Spread slices of sponge cake or trifle sponges with raspberry jam and fit them snugly in a bowl.
Liberally douse with sherry allowing a few minutes for it to soak in. Drain fruit and spread on top of
sponge. Pour enough cooled custard over, leaving room for whipped cream. Just before serving, whip
cream to soft peaks, spread on top and decorate with chocolate sprinkles, cherries or almonds.
“This trifle was a signature dish of my mother – no occasion was held without a trifle. I usually make two,
one with cream and one without, which can be served with ice-cream.”