Irish Sherry Trifle Recipe
This Irish sherry trifle filled with berries, Irish sherry and cream is the perfect dessert to finish of any meal, especially corned beef and cabbage, Irish beef stew or St. Patrick’s Day
Irish Sherry Trifle
Ingredients
- 10 ladyfinger cookies
- 3 oz raspberry gelatin
- .5 c sweet sherry
- 1 c fruit - raspberries, strawberries, cherries
- 1 c heavy cream
- 1.5 c vanilla pudding
- 2 T sugar
- 3 c milk
Instructions
- Place the ladyfingers in the bottom of a glass serving dish.
- Pour sherry over the ladyfingers.
- Arrange the fruit on top in an even layer.
- In a separate bowl, add one c boiling water to the raspberry gelatin and then another 1.5 c cold water. Stir until crystals dissolve.
- Pour over the mixture in the dish.
- In another bowl, combine the pudding powder, sugar, and a little milk.
- Heat the rest of the milk in a saucepan, just bringing it to a light boil.
- Remove from heat, add the pudding mixture mix slowly and heat again, almost to a boil.
- Stir constantly.
- Pour this over the mixture in the glass dish.
- Cover and chill.
- Before serving, whip the cream with a little sugar and heap it on the trifle.
Notes
Nutrition
2 Comments
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Kell-
Chief Mermaid & Mojito Maker
Where does the 1 cup of sherry come in? It’s in the ingredients but not the recipe? I’m guessing it goes over the ladyfingers?
Thank you so much for bringing that to my attention. The sherry is poured directly over the ladyfingers. I also reduced the amount of sherry I used the last time I made it to 1/2 cup.
Hope that helps.