One of the most common, versatile and delicious desserts, this recipe features fresh cherries, peaches and toasted flaked almonds.


  • 225g / 8 oz cherries, stoned and rough chopped

  • 175g / 6 oz raspberries

  • 1 tablespoon caster sugar

  • 1 shop bought Madeira cake

  • 4 tablespoons brandy

  • 4 tablespoons sweet sherry

  • 1 x 410g can of peach halves in fruit juice, drained

  • 500g / 1.25 lbs of fresh custard

  • 300ml / half pint double cream

  • Finely grated rind of half lemon

  • Juice of a lemon

  • 2 tablespoons of white wine

  • Icing sugar to taste

  • 2 tablespoons of flaked almonds, toasted

  • 4 large glasses


  • 1.

    Place the cherries and raspberries in a bowl with the sugar. Using a fork mash them to a rough puree. Spoon a tablespoon of the fruit puree into the bottom of each glass.Roughly crumble the Madeira cake and divide between the glasses. Pour a tablespoon of both brandy and sherry over the sponge in each glass and then spoon over the remaining fruit puree. Leave to stand for 10 minutes to allow the sponge to absorb the flavours.

  • 2.

    Cut the peach halves into thick slices; scatter them over the sponge and then top with spoonfuls of the custard. Pour the cream into a medium sized bowl and add the lemon rind. Gently whip the cream adding the lemon juice, wine and icing sugar at intervals until the cream is thick enough to stand in soft folds. Spoon the cream over the top of the custard. Cover and chill the trifles for 1 –2 hours. When ready to serve, sprinkle each trifle with a few flaked almonds.

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