A rich trifle is made with pound cake, sherry and custard layered in a bowl and topped with a lightly sweetened whipped cream. This trifle is the special recipe from my grandmother and has been perfected over the years by other family members as well. It is a must have dessert during the holiday season. Make a huge batch, serve and if you don't eat it all, stick it in the fridge and it tastes even better the second day!

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Recipe Summary

prep:
25 mins
cook:
15 mins
additional:
4 hrs
total:
4 hrs 40 mins
Servings:
12
Yield:
1 trifle
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour the milk into a microwave proof pitcher, and cook in the microwave on high until the milk begins to simmer, 4 to 5 minutes depending on the microwave. Meanwhile, whisk the eggs together with 1/4 cup sugar in a large bowl. Once the milk is hot, slowly drizzle into the eggs while whisking until all of the milk has been incorporated. Scrape the custard into a saucepan. Cook over medium heat, stirring frequently, until the custard has thickened enough to coat the back of a metal spoon, about 5 minutes. Pour the custard into a bowl, cover with plastic wrap, and refrigerate several hours until cold.

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  • Whip the cream with the remaining 2 tablespoons of sugar to firm peaks; set aside. Line the bottom and sides of a trifle bowl with half of the pound cake slices. Drizzle the pound cake slices with half of the sherry. Pour 1/3 of the cold custard into the trifle dish and smooth the top. Repeat to make two more layers of pound cake, sherry, and custard. Top with whipped cream.

  • Cover the dish with plastic wrap, and refrigerate at least 2 hours before serving to allow the flavors to blend.

Nutrition Facts

317 calories; protein 7.2g; carbohydrates 29.8g; fat 19.2g; cholesterol 180.9mg; sodium 243.9mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 4 stars
02/23/2011
Just a tip for more flavor - when I make my homemade custard, I do so in a double boiler. After the milk is hot (not to boiling) I add (4) beaten egg yolks and a mix (in separate bowl) of 1/4 sugar, pinch of salt and 2-3 Tblsps corn startch. I slowly add the dry mix after adding the yolks into the hot milk and simmer until thick, stirring frequently. Then I add (1) Tsp. vanilla extract and (1) Tblsp. butter. This custard works great for coconut cream pie (wherein I add (1) cup toasted coconut after the custard thickens) and also for filling cream puffs. After it has cooled a bit, I pour it into a shallow bowl and cover w/plastic wrap, being sure to fit the wrap tightly around the top of the custard, thus avoiding watery custard when refrigerated. And using whole milk is the key, not low-fat milk. Read More
(13)
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/23/2011
Just a tip for more flavor - when I make my homemade custard, I do so in a double boiler. After the milk is hot (not to boiling) I add (4) beaten egg yolks and a mix (in separate bowl) of 1/4 sugar, pinch of salt and 2-3 Tblsps corn startch. I slowly add the dry mix after adding the yolks into the hot milk and simmer until thick, stirring frequently. Then I add (1) Tsp. vanilla extract and (1) Tblsp. butter. This custard works great for coconut cream pie (wherein I add (1) cup toasted coconut after the custard thickens) and also for filling cream puffs. After it has cooled a bit, I pour it into a shallow bowl and cover w/plastic wrap, being sure to fit the wrap tightly around the top of the custard, thus avoiding watery custard when refrigerated. And using whole milk is the key, not low-fat milk. Read More
(13)
Rating: 5 stars
01/26/2009
Oh gosh this brings back memories. Jessie Parker a friend from years ago used to make this at Christmas to share with our Secretary's group. I remember it having strawberries or cherries sometimes. Oh the sherry was heady with that whipped cream...sighhhhh. Thanks for sharing. Read More
(13)
Rating: 4 stars
12/31/2008
Absolutely delicious it's just missing one final ingredient but I don't know what it is... Apart from that it's the BEST!!!!! Read More
(11)
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