Snack · 45 min · british

Sherry Trifle

A British snack built around sponge cake (or sweet bread) and sweet sherry — on the table in 45 minutes. The macros do the talking: 9g protein, 62g carbs, and 24g fat in every 520-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 400 g Sponge cake (or sweet bread)
• 0.75 cup Sweet sherry
• 0.5 cup Raspberry jam
• 2 cups Mixed berries
• 3 cups Vanilla custard
• 2 cups Heavy cream
• 0.25 cup Toasted almonds

Steps

1. Slice the sponge into fingers, spread with jam, and line the bottom of a large glass bowl. A glass bowl is mandatory — the layers are the show.
2. Pour the sherry evenly over the sponge and let it soak 10 minutes. The sponge should be damp and fragrant, not swimming.
3. Scatter the berries over, then pour over the cooled custard in a thick, even layer. Chill 2 hours so it sets.
4. Whip the cream to soft peaks and billow it over the custard. Scatter with toasted almonds.
5. Serve straight from the bowl at the table, digging deep to get every layer in each spoonful. The trifle is Britain’s great layered argument for more dessert.

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