Raspberry and Sherry Trifle
Show: Paula's Home Cooking
Episode: Sweet Endings
Rate This RecipeRead users' reviews (34)
- Recipe categories: Fruit, Raspberry, Dairy,
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Average Rating:
Total Reviews: 34
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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.
By americanwithtaste
Sonoma, 43
on August 22, 2011
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This is FANTASTIC! I am making this for the second time. However, I am not a big fan of butter cakes, so I substitute yellow cake. The first time I made it, I got great reviews. Making this for a friends birthday. You won't be sorry you made this one! Enjoy!
By mjnash709_11796656
Alexandria, VA
on March 24, 2011
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This was a trile run for a dinner party coming up. Thank you to those who discovered the amount of sherry was incorrect. I did not add sherry to the cake mix but just 1/2 cup of sherry to the custard. I was concerned the sherry flavor would be a little overwhelming. The flavor was perfect. Regarding making the custard...I discovered that my custard was just not hot enough to thicken. I turned the heat up a bit watching to make sure the water did not boil and after an additional 4-5 mintues it was quite thick. I thawed and drained the frozen raspberries but was a little unhappy that it looked like a pile of mush. Never the less I scattered them about as best I could for three layers. I think I will use a combination of fresh strawberries that are sweetened and fresh raspberries. For the whipped cream, I added 1/2 tsp. of cream of tarter to the heavy cream and the next day there was still no "weeping". It was like magic. Overall it was very good and a special treat to serve for dessert.
By triciaweir_4742730
Dallas, TX
on February 02, 2011
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Made this for our Christmas dinner dessert and it was great! The recipe was spot on although I had to make a few adjustments for altitude in CO. East to follow and didn't adjust any of the ingredient amounts. Trifles in general make a beautiful presentation and this was no exception.
By autoshowcase
Arlington, Texas
on January 05, 2010
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I have always wanted to make one first for the visuals, then to satisfy my remaining curiousity as to taste. This one did not disapoint in either department. The custard was too thin to suit me so I put it in the refrigerator where it firmed right up. This was quite a presentation, both beautiful and tasty. Not too sweet and not too rich. The sherry taste was mild and not overpowering. We served it as a breakfast trifle to the morning gang, and the lunch bunch finished it off later in the day. I give 2 thumbs up! Thanks Paula!
By simply_aly_11662009
Lansing, MI
on January 04, 2010
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This was absolutely delightful! I made this for a bunch of friends that came over for New Year's Day Dinner and they LOVED it! One thing I did change was the amount of sherry I used. I only added 1/2 cup of sherry to the custard and not the cake. I used the same exact cake mix this recipe calls for. Yum yum yum yum yum!!!
PS. OH! I noticed a lot of people saying they had a hard time getting the custard to thicken up. I used a tub of whipped cream to help that out :
By kfeininger_12504280
Acton, 61
on January 01, 2010
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Trifle can be a very quick but elegant and tasty dessert with the following changes: As suggested previously, use ready-made poundcake. Also, prepare an instant custard (Bird's or vanilla pudding mix. Then, when layering, pour the sherry directly over the raspberries and poundcake. That's it! You're done!
By das1712_4515616
Bloomingdale, IL
on December 30, 2009
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This is a great recipe and basically simple. I think I may try the poundcake next time, just to simplify. Also, the Total amount of sherry is 1 1/2 cups. Only 1 cup goes in the custard. 2 cups will make it runny. And I would not make this more that 24 hours ahead of time. It will get too soggy.