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Irish Sherry Trifles for St. Patrick's Day

in Diana's Recipe Book

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Servings: 4
Although the trifle is a British invention, the Irish love their trifles too, and make them for special occasions such as Christmas, New Years, and on the very Irish holiday of St. Patrick's Day.

Even though raspberries are used in the following recipe, you may use strawberries, blueberries, or any other type of fresh fruit of your choice. For a St. Patrick's Day look, using fresh sliced kiwi, or adding lime flavored jello to the layering of the trifle would be a nice touch. In fact, since Trifle is usually a winter dessert, you may want to use canned fruit such as fruit cocktail (drained, of course) or any other of your favorite canned fruit such as peaches, apricots, or pears. The raspberry jam may also be substituted with strawberry jam or even apricot preserves.

The sherry in this recipe may be omitted if desired, and orange juice may be used instead. Also, any good port or madeira can be substituted for the sherry.

If you can find Birds ready-made custard in a can (which is almost impossible to find here in the USA, although Bird's Custard Mix is abit easier to find and can be used), then I would recommend using it. If not, use a small size package of Vanilla Pudding and Pie Filling mix in place of the custard, or if you like, make your own homemade custard. Just make sure the pudding or custard has cooled before you begin layering the trifles.

4 tablespoons sherry
1 store-bought pound or sponge cake, sliced into 1/2 inch cubes
3 tablespoons raspberry jam
2 cups fresh or frozen raspberries, thawed
8 oz. ready-made custard (such as Bird's or you may substitute custard with store-bought vanilla pudding or use your own homemade custard, if desired)
Zest from 1 orange
8 oz. whipping cream, whipped
2 tablespoons sliced almonds

You will need:
4 glass dessert goblets

1. Prepare vanilla pudding or homemade custard (if using instead of ready-made custard) and let cool.

2. Spread the jam over the cubes of cake.

3. Divide half the cake cubes between the 4 goblets.

4. Pour over half the sherry.

5. Sprinkle the raspberries evenly over the top.

6. Repeat to give another layer of cake and raspberries.

7. Mix the orange zest with the custard (or cooled vanilla pudding or homemade custard, if using) and place on top of the trifles.

8. Finish with a layer of whipped cream and sprinkle tops with sliced almonds.

Makes 4 servings.

Date: March 13, 2005


Reviewer: shenika whitt

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