Wendy Sykes' - Grandma's Amazing Trifle

Serves: 4 - 5
Preparation: 40 minutes
Cooking Time: 10 minutes


  • 100g sponge fingers
  • 40 ratafia biscuits
  • 420g tinned peach slices
  • 225g raspberries
  • 3 tbsp sweet sherryCustard ingredients:
  • 4 egg yolks
  • 2 tbsp caster sugar
  • 3-4 drops vanilla essence
  • ¾ pints of whole milkTopping ingredients:
  • Grated rind & juice of 1 lemon
  • 4 tbsp sweet sherry
  • 1/2 pt double cream
  • 10oz flaked toasted almonds


  1. Break up sponge fingers and place in 4pt glass bowl with ratafia biscuits.
  2. Drain peaches, reserving 4 tbsp of juice. 
  3. Mix 2-4 tbsp of sherry and 4 tbsp of peach juice and pour over ratafia biscuits. Add the drained peaches and raspberries to the bowl.

For custard:

  1. Beat egg yolks, sugar and vanilla in a bowl.
  2. Warm the milk in a pan. Add mixture to warm milk and stir constantly over a gentle heat, until the custard coats the back of the spoon. Do not allow to boil.
  3. When the custard has cooled slightly, pour it over the sponge and fruit. Leave to cool completely.

For topping:

  1. Mix lemon rind, juice of a whole lemon, sherry and sugar together.
  2. ;Whip the cream until it holds its shape and whip into sherry mixture. 
  3. Spread over trifle and chill. Scatter almonds over top before serving.

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