One of the most common, versatile and delicious desserts, this variation is flavoured with sherry and Amaretti biscuits.


  • 1 packet trifle sponges, broken into 1cm/2in pieces

  • 1/2 packet of amaretti biscuits or 150g/5oz macaroons or ratafias

  • 150ml/5fl oz sweet sherry

  • 1 tbsp cognac

  • 4 tbsp blackberry or raspberry jam

  • 450g/1 lb fresh blackberries

  • 450g/1 lb fresh raspberries

  • 85g/3oz toasted flaked almonds

  • 600ml/1 pint ready-made custard

  • For the Syllabub Topping

  • 125ml/4fl oz sherry

  • 2 tbsp brandy

  • 1 lemon, juice only

  • 55g/2oz caster sugar

  • 425ml/15fl oz double cream

  • freshly grated nutmeg

  • To Garnish

  • 2 oranges, grated zest only

  • 85g/3oz flaked almonds


  • 1.

    Lay the sponge pieces and biscuits in the base of a deep glass dish. Spoon over the sherry and cognac and leave to soak in for a few minutes.

  • 2.

    Warm the jam until it is runny then pour over the soaked sponge and biscuits. Sprinkle the fruit and flaked almonds on top then pour over the custard.

  • 3.

    To make the syllabub topping, place the sherry, brandy and lemon juice into a bowl and stir in the sugar until it dissolves.

  • 4.

    Pour in the cream with a pinch of nutmeg. Whisk together using a wire balloon whisk until it holds its shape. Don't over-whisk, or whisk too vigorously, as the cream may split.

  • 5.

    Spoon the syllabub over the trifle and chill, preferably overnight.

  • 6.

    Just before serving, scatter with the grated orange rind and/or flaked toasted almonds.

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