“I love the way a trifle looks and tastes. This one is so pretty with the red strawberries and cream. Use leftover poundcake instead of the sponge if you have that on hand.”

Ingredients Nutrition


  1. In top of double-boiler, beat yolk and sugar until well-blended.
  2. Add vanilla; stir in milk, liqueur and cream.
  3. Place over boiling water and cook, stirring constantly, until custard is thick enough to coat back of spoon, about 15 minutes.
  4. Place plastic wrap directly onto surface of custard (this is to prevent a skin from forming) and cool.
  5. Place a layer of sponge cake in your prettiest cut glass or crystal serving bowl.
  6. Sprinkle cake with ¼ cup of sherry; spread with ¼ cup strawberry jam and dollop with ½ of custard.
  7. Sprinkle with ¼ cup of almonds.
  8. Repeat with remaining layer.
  9. Whip cream with 1 tblsp of icing sugar until stiff peaks form.
  10. Top trifle with whipped cream.
  11. Refrigerate until ready to serve (can be prepared 1 day ahead).
  12. Remove from refrigerator a half hour before serving.
  13. Decorate with almonds, strawberries and mint leaves.

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