Sherry Trifle

The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in[ the Food Network kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.]

Total Time:
1 hr 3 min
10 min
3 min
50 min

Serves 8 to 10

  • 1 (6-ounce package) raspberry gelatin, plus 1 (3-ounce) package raspberry gelatin
  • 2 (3-ounce packages) soft ladyfingers
  • 1 Jigger (1 1/2-ounces) good quality sherry
  • 2 cups berries, raspberry, and blackberry mixed, fresh or frozen, thawed and well drained
  • 1 (4 1/2-ounce package) gelatin custard
  • 1 pint heavy cream
  • 3 tablespoon cappuccino hazelnut syrup, or to taste
  • Whole Fresh berries, for garnish
  • Rainbow sprinkles, for garnish
  • Mint leaves, for garnish
  • In trifle bowl or very large glass serving bowl, prepare both packages of gelatin as directed except omit 1/2 cup water. Place in refrigerator and cool, about 30 to 40 minutes.

  • Sprinkle 1 jigger of sherry over ladyfingers. Arrange ladyfingers in the bowl containing the gelatin by covering the bottom and sides of the bowl. Refrigerate until firmly set.

  • Arrange berries over gelatin and ladyfingers. Prepare the custard as directed. Cool custard until it is only slightly warm, approximately15 to 20 minutes.

  • Gently cover the fruit; gelatin trifle, with custard; be careful not to crush the fruit. Refrigerate until cooled and set about 2 to 3 hours.

  • Just before serving, whip heavy cream and syrup together into stiff peeks. Do not over sweeten, cream should be lightly flavored and rich. Layer whipped cream over top of trifle.

  • Garnish with fresh fruit, sprinkles or mint leaves.

  • Note: Keep refrigerated until ready to serve; the whipped cream will fall if not served soon. Also, if you use too much sherry, gelatin will not set.

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