Irish Sherry Trifle


  • 1 (8-inch) sponge cake or 10 ladyfingers
  • 3 ounces raspberry gelatin
  • 1 cup sherry
  • 1 can fruit salad, drained
  • 1 cup heavy cream, whipped
  • Cherries or strawberries
  • Blanched almonds
  • 1 1/2 envelopes Birds custard
  • 2 tablespoons granulated sugar
  • 3 cups milk


  1. Place sponge cake in glass serving dish. Arrange fruit salad on top.
  2. Add 1 cup of boiling water to dissolve gelatin and then add 1 1/2 cups cold water. Pour this liquid over mixture.
  3. Combine custard powder and sugar in small bowl; mix with little milk. Put remainder of milk in saucepan and bring to a boil. Add gradually the pudding mixture to milk and bring to a full boil, stirring constantly. Pour mixture over sponge cake and fruit; chill.
  4. Shortly before serving, pile whipped cream on pudding. Arrange cherries (or strawberries) and blanched almonds on top of whipped cream.