Tipsy trifle

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

This is one of the best trifles you will ever make — rich and completely indulgent. Although it's completely adults only, as the name implies, you can make a kid-friendly version by replacing the sherry with freshly squeezed orange juice.


400 g (14 oz) ready-made or home-made plain sponge cake

165 g (5 3/4 oz/1/2 cup) cherry or berry jam (such as raspberry, strawberry, blackberry)

1 quantity crème pâtissiére , cooled

250 ml (9 fl oz/1 cup) pouring (whipping) cream, lightly whipped

375 ml (13 fl oz/11/2 cups) sweet sherry

250 ml (9 fl oz/1 cup) pouring (whipping) cream, extra, lightly whipped

35 g (1 1/4 oz/ 1/3 cup) flaked almonds, toasted


1. Use a long serrated knife to split the sponge cake horizontally (cut the cake in half first to make it easier to handle, if necessary). Spread the jam over the bottom layer of cake, top with the remaining layer and then cut the cake into 3.5 cm (1 1/3 inch) pieces.

2. Use a large metal spoon or spatula to stir the crème pâtissiére in a medium bowl until smooth. Add the cream and fold in until evenly combined.

3. Place one-third of the cake pieces in a 2 litre (70 fl oz/8 cup) glass or ceramic serving bowl, then drizzle with one-third of the sherry. Spoon over one-third of the crème pâtissiére mixture, spreading it as evenly as possible. Continue to make 2 more layers with the remaining cake, sherry and crème pâtissiére mixture. Cover with plastic wrap and refrigerate for at least 2 hours or until ready to serve.

4. To serve, spread the extra cream over the top of the trifle and sprinkle with the toasted almonds.