Raspberry and Sherry Trifle

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Sweet Endings

Rated: 5 stars out of 5Rate itRead users' reviews (21)

RECIPE
COMMENTS & REVIEWS(21)

Cook Time:
15 min
Level:
Easy
Yield:
12 servings

Times:

Prep: 10 min
Inactive Prep: 4 hr 0 min
Cook: 15 min
Total:: 4 hr 25 min

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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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Comments & Reviews

recipe Raspberry and Sherry Trifle
Tara Fairfield, CA 08-29-2009
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Custard Blues
Rated: 3 stars out of 5

I've been through 16 eggs now (2 broken yolks) and 2 cups of Sherry. My Custard is not turning out well, like Joan below... mine is not getting to the correct consistancy. I do not live in a high altitude and following instructions to the T. I am going to have to wing it, hope it turns out. Read more
recipe Raspberry and Sherry Trifle
null null, null 08-25-2009
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goof
Rated: 2 stars out of 5

paula blew it on this recipe, you need to save the raspberry juice to saturate each layer of cake. She strained out the... juice and as a result her dessert is dry as dust. Paula, you need to KEEP the juice sweetie. I have made trifles for years and never strained out the juice!!!Read more
recipe Raspberry and Sherry Trifle
Stephanie Minneapolis, MN 05-08-2009
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Perfect
Rated: 5 stars out of 5

I made this recipe a month ago and have already been requested to make it again. It is a lot of steps but all of the steps... are easy. I used frozen fruit that looked good and that worked well. It is absolutely beautiful and tasty when it's done!Read more
recipe Raspberry and Sherry Trifle
Anonymous 06-15-2008
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AMAZING
Rated: 5 stars out of 5

I made this for my family that was coming over and they LOVED it. It's especially good the next day after the rasberries and... custard has soaked in, so really let it refrigerate and soak in. I will DEFINITELY make this again!!Read more
recipe Raspberry and Sherry Trifle
Pamela New Iberia, LA 01-19-2008
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Absolutely Delicious
Rated: 5 stars out of 5

I made this recipe for New Year's Day and everyone Loved it. I will definated feep this one in my favorites list. Thanks... Paula! Pam Lord, New Iberia, LouisianaRead more
recipe Raspberry and Sherry Trifle
Joan Santa Fe, NM 01-01-2008
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high altitude?
Rated: 3 stars out of 5

My custard did not get any thicker than a hollandaise sauce even though I cooked it much, much longer than the 8 minutes.... Could it be the altitude?Read more