This classic sherry trifle features layers of jam swiss roll, fresh raspberries, raspberry jelly, rich custard, whipped cream, and a touch of sherry. Perfect for holidays, family gatherings, and parties, this easy make-ahead dessert combines nostalgic British flavours with a beautiful presentation in a glass trifle dish.

Table of Contents

Ingredients

For the Base:

3 × 190 g (6.7 oz each) jam swiss rolls (jam only, no cream)
200 g (7 oz) fresh raspberries (or frozen, unthawed)
2 × 135 g (4.8 oz each) packs raspberry jelly cubes
3 tablespoons sherry

For the Custard:

70 g (7 level tbsp) custard powder
70 g (5½ level tbsp) caster sugar
1 litre (1.75 pints) full-fat milk

For the Cream Topping:

600 ml (2½ cups) whipping cream
1 teaspoon vanilla extract
30 g (4½ level tbsp) icing sugar (confectioners’ sugar)

To Finish:

1 tablespoon rainbow sprinkles

Instructions

Prepare the Swiss Roll Layer:
Slice two of the swiss rolls into 1 cm thick slices. Use them to line the sides of a 3.5-litre trifle dish in a single layer. Set aside any extra slices, covering them to keep fresh.
Add the Fruit:
Place the raspberries in the centre of the dish.
Make the Jelly:
Cut the jelly cubes into pieces and place them in a large jug or bowl. Add 400 ml boiling water and stir until completely dissolved. Stir in 500 ml cold water.
Pour the jelly over the raspberries and swiss roll. Chill in the fridge until set — at least 4 hours or up to 2 days.
Soak the Remaining Sponge:
Once the jelly has set, cut the remaining swiss rolls into 1–1.5 cm cubes. Place in a bowl and drizzle with sherry, ensuring each piece gets a little. Arrange these soaked sponge pieces over the jelly. Return the dish to the fridge.
Make the Custard:
In a saucepan, mix the custard powder, sugar, and 4 tbsp milk into a smooth paste. Gradually whisk in the remaining milk until fully combined.
Heat over medium, stirring constantly, until the custard thickens (just before boiling). Remove from the heat.
Cool to room temperature for 20–30 minutes, covering with clingfilm touching the surface to prevent a skin, if desired.
Add the Custard Layer:
Stir the cooled custard, then spoon over the sponge layer to fully cover it. Chill for 1 hour.
Whip the Cream:
Beat the whipping cream until soft peaks form. Add vanilla and sift in icing sugar. Whisk briefly until combined.
Finish and Serve:
Spoon the cream over the custard in large dollops. Top with rainbow sprinkles.
Serve immediately, or refrigerate for up to 2 days (add sprinkles just before serving to prevent colour bleeding).

Tips

For neat layers, let each component cool or set before adding the next.
Use full-fat milk for a rich, creamy custard.
Keep the cream at soft peak stage for a lighter texture.
If making ahead, wait to add sprinkles until just before serving.

Variations and Substitutions

Alcohol-Free Version: Swap the sherry for orange juice or raspberry syrup.
Fruit Options: Use strawberries, blueberries, or a mix of summer berries.
Swiss Roll Alternative: Use sponge fingers (ladyfingers) or pound cake.
Jelly Flavour Change: Try strawberry, blackcurrant, or orange jelly for a twist.

FAQs

Can I use shop-bought custard?
Yes, but homemade custard gives a richer flavour and texture.

How far ahead can I make it?
You can prepare it up to 2 days in advance, but add whipped cream and sprinkles on the day of serving.

Can I freeze trifle?
No, freezing affects the texture of jelly, custard, and cream.

Serving Suggestions

Serve chilled as a show-stopping dessert at parties.
Pair with a cup of tea or coffee for a classic British treat.
Add a few fresh berries on top for extra colour.

Why You’ll Love This Recipe

Classic British dessert with layers of sponge, fruit, jelly, custard, and cream.
Perfect make-ahead option for entertaining.
Easy to customise with different fruits, cakes, or flavours.
Crowd-pleasing and visually stunning in a glass trifle dish.