1 Video | Photo: Raspberry and Sherry Trifle Recipe
Ingredients
- 1 (18 1/2-ounce) package cake mix (recommended: Duncan Hines Moist Deluxe Butter Recipe Gold)
- 1 1/2 cups dry sherry
- 7 egg yolks
- 3/4 cup granulated sugar
- 2 cups whipping cream
- 2 tablespoons confectioners' sugar
- 3 (12-ounce) packages frozen sweetened raspberries, thawed
- Whipped cream, for garnish, optional
- Fresh raspberries, for garnish, optional
- Mint leaves, for garnish, optional
Directions
Butter and flour a 13 by 9-inch baking pan. Prepare the cake according to package directions, but use 1/2 cup of the sherry in place of 1/2 cup water. When baked, let cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely. Cut the cake into large chunks, about 1 1/2 inches wide. Place the egg yolks, granulated sugar, and remaining 1 cup sherry into the top of a double boiler. Whisk until completely combined. Place the top pan over simmering water (do not let water touch the bottom of the top pan). With a wooden spoon, stir over medium heat for about 8 minutes, until the custard is quite thick, about the consistency of mayonnaise. Let cool. Whip the cream with the confectioners' sugar. Take half of the whipped cream and add it to the cooled custard, stirring well. To assemble: In the bottom of a trifle bowl or a 13 by 9-inch disposable aluminum foil pan, layer 1/3 of the cake cubes, 1/3 of the raspberries, and 1/3 of the custard. Continue layering, ending with custard. Take the remaining whipped cream and completely cover the top of the custard. Refrigerate at least 4 hours before serving. Serve with additional whipped cream, fresh raspberries and a sprig of mint, if desired.
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By brittbruno80
on November 24, 2011
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My family LOVES this recipe!! I made it 5 years ago when it first aired, and, later, ended up losing my copy during a move. I've been on the lookout ever since. The first time I made it, I mistakenly bought sweet sherry instead of dry, and the result was amazing! It was so loved by my husband and children (all foodies! that I never even tried the recipe with dry sherry. The cake ended up tasting like pound cake, so I've substituted that since, also, my custard didn't get to a mayo thickness, but I think that helped to moisten the cake and avoid the "dryness" that some others that reviewed the recipe ended up with. I use frozen raspberries for the filling, and fresh on top. I bought a trifle bowl just for this recipe, and nothing yet has earned the privelage of service in my "raspberry, sherry bowl!"
By Fawna
Washington State
on November 07, 2011
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My family and I thought this recipe was "so-so". I personally didnt care for the butter cake and had never cooked or baked with Sherry before and since I'm not a fan of wine or wine flavored foods I didnt care for the Sherry in this recipe. I also found that it took longer than anticipated to prepare the custard.
By sally_ruth7_8802301
CO
on September 22, 2011
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This is a very tasty recipe and it got rave reviews from my family and friends and I've made it a few times now. I have used both frozen and fresh berries and found that it doesn't matter too much on what you use. I've found after making the custard a few times, that it usually takes mine about 15-20 minutes to get the correct consistency-much longer than what she says (I'm in a high altitude area if it matters.
Read all 34 reviews