“This trifle has been the only one I knew of until I met my partner. I never knew that people put custard and/or jelly in them. I prefer this way, mainly I think because I was brought up on it, but still it is very yummy. I hope you enjoy it as much as we have.”
2 trifles

Ingredients Nutrition

  • 2 single trifle sponge cakes
  • 500 ml whipped cream
  • 1 tablespoon sugar for cream
  • 3 tablespoons tbsps sherry wine (or to taste)
  • lime flavoued soft drink, to moisten sponge any flavour will do
  • canned fruit, drained. any variety
  • fresh strawberries, bananas, kiwifruit for topping


  1. Whip cream in bowl and set aside for later.
  2. Put sponge into bowl, tip fizz on top to moisten,add a little sherry, and mash until it looks like mashed potato.
  3. Halve sponge mix and put some aside.
  4. On top of first lot of sponge put some tinned fruit on the sponge and then add whipped cream.
  5. Keep layering for around 3 layers of each, ending with the cream on top.
  6. Arrange fresh fruit on top, and refridgerate until needed.
  7. Lasts no more than 2 days in the fridge.
  8. Last but not least. enjoy!

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