Lemon Curd and Raspberry Sherry Trifle

Name: Lemon Curd and Raspberry Sherry Trifle
Total time: 4 h 30 min
Cuisine: British
Ingredients: 8 trifle sponges, halved; 3 tbsp raspberry jam; 4 tbsp lemon curd; 400g raspberries; 1 lemon, zest and juice; 3 tbsp sweet sherry; 500ml fresh vanilla custard; 300ml double cream; 2 tbsp icing sugar

Layers of sponge, tart raspberries, lemon curd, custard and cream. A bright, fresh trifle for a crowd.

Time4 hr 30
LevelEasy
Costabout £0.88 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

8 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

8trifle spongeshalved
3 tbspraspberry jam
4 tbsplemon curd
400 graspberries
1lemonzest and juice
3 tbspsweet sherry
500 mlfresh vanilla custard
300 mldouble cream
2 tbspicing sugar

Method

1
Spread the sponge halves with the jam and sandwich them back together. Lay them in the base of a large 2 litre glass bowl, breaking them up to fit.
2
Mix the sherry with the lemon juice and sprinkle it over the sponges so they soak it up.
3
Spread the lemon curd over the sponge. Scatter over three quarters of the raspberries, saving the rest for the top.
4
Pour over the custard and level it gently. Chill for 2 hours to set.
120 min
5
Whip the cream with the icing sugar until it holds soft peaks. Spoon it over the custard in swirls.
6
Top with the reserved raspberries and the lemon zest. Chill for 2 more hours before serving.
120 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.