English Sherry Trifle
A layered dessert served in a large glass bowl: sponge cake soaked in sherry, fruits, smooth custard, and on top, a generous layer of whipped cream.
A layered dessert served in a large glass bowl: sponge cake soaked in sherry, fruits, smooth custard, and on top, a generous layer of whipped cream.
Trifle is badly named: it is no trifle. See these layers stacked in the glass — the sponge drunk on sherry, the fruits, the custard, the whipped cloud — each hiding the next, exactly like building a plot. I want it domed, indecent, overflowing; a man of my build cannot recommend moderation. And happiness, my friends, is plunging the spoon in one go, right to the bottom, without warning anyone.
- •Sponge cake or stale ladyfingers — enough (base)
- •Sherry — a good glass (soaking)
- •Fruits (raspberries, cooked apricots) — a layer (tangy fruit)
- •Custard (eggs, milk, sugar) — a large amount (creamy layer)
- •Whipped cream — generously (topping)
- •Flaked almonds — a handful (decoration)
English Sherry Trifle
A layered dessert served in a large glass bowl: sponge cake soaked in sherry, fruits, smooth custard, and on top, a generous layer of whipped cream.
Why this dish? Hitchcock had a notorious sweet tooth and loved rich desserts and cream. Trifle — the glory of English festive tables — piles up everything he loved: sponge cake soaked in sherry, fruits, custard, and whipped cream. The dessert of a man who never apologized for living well.
Trifle is badly named: it is no trifle. See these layers stacked in the glass — the sponge drunk on sherry, the fruits, the custard, the whipped cloud — each hiding the next, exactly like building a plot. I want it domed, indecent, overflowing; a man of my build cannot recommend moderation. And happiness, my friends, is plunging the spoon in one go, right to the bottom, without warning anyone.
Ingredients (period version)
- Sponge cake or stale ladyfingers — enough (base)
- Sherry — a good glass (soaking)
- Fruits (raspberries, cooked apricots) — a layer (tangy fruit)
- Custard (eggs, milk, sugar) — a large amount (creamy layer)
- Whipped cream — generously (topping)
- Flaked almonds — a handful (decoration)
Ingredients
- Sponge cake or ladyfingers — 200 g (base)
- Sherry (or fruit juice for non-alcoholic version) — 80 ml (soaking)
- Raspberries (fresh or frozen) — 250 g (fruit layer)
- Custard (4 yolks, 400 ml milk, 60 g sugar, 1 tsp vanilla) — 500 ml (creamy layer)
- Heavy cream for whipping — 300 ml (topping)
- Toasted flaked almonds — 30 g (decoration)
Method
- Make the custard: whisk yolks with sugar, pour in warm vanilla milk, cook over low heat until it coats the spoon, then let cool.
- Line the bottom of a large glass bowl with pieces of sponge and soak with sherry.
- Scatter raspberries over the sponge.
- Cover with the cooled custard.
- Whip the cream to soft peaks and spread on top.
- Refrigerate at least 3 hours for the layers to set.
- Sprinkle with toasted almonds just before serving.
How it was made : The English trifle has existed since the 16th century; the layered version with alcohol-soaked sponge, fruit, and custard became established in the 18th century. Mrs Beeton codified it in the 19th, and it became the indispensable dessert for celebrations — Christmas, weddings, grand dinners.
The contemporary twist : Assemble in individual clear glasses, each guest receiving their identical 'scene': Hitchcock, a control freak, would have approved of perfect uniformity.
Sources : Mrs Beeton's Book of Household Management, 1861 · Hannah Glasse, The Art of Cookery Made Plain and Easy, 1747 · Jane Grigson, English Food, 1974
Alfred Hitchcock · Charactorium