Mini English Sherry Trifles are the perfect make-ahead dessert. Filled with berries, pound cake, a sherry soak, Birds Custard and topped with fresh whipped cream. Make all the components ahead of time and make it a fun assembly line of trifle making! All you need are Mixed Berries, Pound Cake, Orange Juice and Sherry, Custard and Whipped Cream to make this Sherry Trifle Recipe!
- 20oz Mixed Berries (Raspberries, Strawberries, Blackberries, Blueberries-fresh or frozen)
- 1 small (9X5 loaf size) Pound Cake homemade or store-bought
- 5oz OJ
- 2oz Sherry
- 2 Tablespoons of Birds Custard Powder
- 2 Tablespoons Granulated Sugar
- 20oz Whole or 2% Milk
- 16oz (2 Cups) Heavy Whipping Cream
- 30 (1/4 Cup) Grams Powdered Sugar
- Maraschino cherries
- Grated chocolate
- Raspberry sauce
- I like to line my clear plastic cups or stemless wine glasses, or any glass small bowl on a baking sheet to keep them easily together and movable in and out of the fridge.
- In a large bowl combine the berries you are going to use for your trifles, set aside. You can use fresh berries or frozen berries. *
- Slice your pound cake into 10 even slices, then using a 2.5 inch round cutter prepare your pound cake rounds set on a plate and set aside. (If you are going to double, triple, quadruple (yes I’ve done it) this recipe then I line a baking sheet with parchment and layer the pound cake rounds in one layer then parchment paper and another layer of cake.)
- In a squeezy bottle or a bowl with pastry brush add 2oz Sherry and 5oz Orange Juice. Mix together.
- In a large heavy-bottomed saucepan add your milk and cook over medium heat until nearly boiling.
- While the milk is cooking prepare your custard powder. In a large bowl add the custard powder, sugar and two-three tablespoons of the milk that is already cooking- the milk should still be quite cool. Whisk together to make a paste.
- When the milk is nearly boiled, pour it into the custard paste whisking constantly. Add it all back to the pot and continue to cook, stirring constantly, until it comes to a boil. Pour into a container and let cool, place a piece of plastic wrap directly on top of the custard to prevent a thick skin from forming. You can use the custard when it has slightly cooled or store it in the fridge for up to two days before using.
- In the bowl of an electric mixer with a whisk attachment add the heavy whipping cream, powdered sugar, and whipped cream stabilizer, if using. Whisk on medium to low speed until hard peaks form, a few minutes. You can either pipe or swirl the whipped cream on top of the cooled custard.
- In a clear cup add about 2oz of berries, a little more is totally fine. Then add your pound cake slice. And squirt or brush on the sherry mixture. Do not over soak it but cover the pound cake with the liquid.
- Then pile on 2oz of custard. You can either make your custard ahead of time and chill it, or you could pour the warm custard on top of the cold berries and pound cake- provided you are not serving it right away.
- At this point, you can cover the individual trifles and keep in fridge until ready to serve. Or make your whipped cream to pipe on top of the trifles, if you used cold custard. Warm custard would melt the whipped cream. You can definitely spoon and swirl your whipped cream on top I find it faster and prettier to just use a star tip and pipe the whipped cream on. If you are going to pipe the whipped cream ahead of time as in a few hours, not a few days- then make sure you use a whipped cream stabilizer. Top with optional toppings.
- To store them in the fridge I keep the trifles on a baking tray add some toothpicks that stick up high and drape plastic wrap over the trifles- the toothpicks hold the plastic wrap up. You can garnish with some sprinkles, more fruit or a cherry.
*If you plan to serve the trifles right away I would use fresh so the berries aren’t frozen. Raspberries, Strawberries, Blackberries, and Blueberries are my favorite berries to use for this recipe.
Keywords: sherry trifle recipe, Mini English Sherry Trifles