Croft Sherry Trifle


Croft Sherry Trifle


A classic favourite, especially during the festive period. With a dash of Croft Original making it extra special, this one will go down a treat with friends and family. Watch the video for a quick run through or see the full recipe below.


  • 180g flour
  • 100g butter
  • 30g icing sugar
  • 6 eggs
  • 4 lemons (zest and juice)
  • 220g caster sugar
  • 130ml double cream
  • Extra icing sugar (for decoration)
  • Fresh raspberries (for decoration)
  • Croft Original (to serve)


  1. In a large pan, add the sugar, water and fruit to bring to a low simmer for 2 minutes. Reserve some fruit and juice at this stage to use later in the recipe and then continue to cook for another 5 minutes.
  2. Soak 9 gelatine leaves in water whilst straining the cooked fruit through a sieve.
  3. Add the softened gelatine leaves to the warm mixture to dissolve.
  4. Cut the Madeira cake into cubes and make the custard.
  5. Once the ingredients have cooled, start to arrange in the trifle bowl with the cake, reserved juice and fruit and Croft Original.
  6. Cover with custard and then top with the jelly mixture.
  7. Mix the cream and icing sugar together and add to the top of the trifle and decorate with crushed amoretti biscuits and fresh raspberries.
  8. Chill in the fridge until the jelly is set and enjoy with a glass of Croft Original.