Pound cake, sherry, and custard are layered in a bowl and combined to make a rich trifle. The whipped cream is then mildly sweetened. My grandma gave me a specific recipe for trifle, which other family members have also improved through time. Having it for dessert is a requirement during the holiday season. Make a large quantity, serve it, and if you don’t finish it, store the leftovers in the refrigerator—they taste even better the next day!
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 40 mins |
| Servings: | 12 |
| Yield: | 1 trifle |
Ingredients
- 1 quart whole milk
- 4 eggs
- ¼ cup white sugar
- 1 cup whipping cream
- 2 tablespoons white sugar, or to taste
- 1 (16 ounce) loaf pound cake, cut into 1/2-inch slices
- ¼ cup cream sherry
Instructions
- 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.
- 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
| Calories | 317 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 181 mg |
| Dietary Fiber | 0 g |
| Protein | 7 g |
| Saturated Fat | 11 g |
| Sodium | 244 mg |
| Sugars | 21 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
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.
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.
Absolutely delicious, it’s just missing one final ingredient, but I don’t know what it is… Apart from that, it’s the BEST!!!!!