Traditional Sherry Trifle by Aunty Suze’s - V

45 minutes and at least 3 hours to cool completely

8 servings


Control P

Traditional Sherry Trifle by Aunty Suze’s - V

PEPPERS (3).jpg


This is one of our family's favourite - originally my Mum’s recipe nowbeing made by my Sister and again loved by 3 – 70 year olds. There is nothing to compare with a British classic!


Oven temperature



  1. Slice the Swiss rolls and arrange around and on bottom of glass bowl.

  2. Add sliced strawberries etc. (this can be done while still frozen).

  3. Cover with layer of sliced Swiss roll.

  4. Sprinkle with sherry/orange juice.

  5. Blend custard powder, sugar and eggs.

  6. Heat the milk and when almost boiling, stir into blended custard powder.

  7. Return to the heat and stir continuously over a LOW heat, until thick.

  8. DO NOT ALLOW TO BOIL or it WILL curdle!

  9. Allow custard to cool slightly and then pour over the Swiss rolls and fruit.

  10. When cool - decorate as wished!

Cooks tips

I can’t stress enough that you do need to stir the custard mixture continuously – look away and you have lumps!

Serve with

Decorate with any family favourites or just fresh raspberries

Other Recipe

Wine pairing

Copy of veggie logoTITO.png
PEPPERS (3).jpg


  • 2 x Raspberry Swiss Rolls (preferably without cream filling)

  • 1 bag xFrozen Strawberries plus other frozen Summer Berries

  • 6 tbsp. Sherry (I usually use Orange Juice plus 2tbsp Sherry)

  • 4 tbsp. Custard mix

  • 28gSugar

  • 2 largeEggs

  • 850ml Full fat Milk


  • 150ml Whipping Cream, 

  • almonds, glace cherries etc

  • 100s & 1000s