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Festive Fruit Trifle



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1 sponge or chiffon cake, cut into 1/2" cubes (about 6 - 8 cups)
1/4 cup sherry, divided
3/4 cup jam or preserves
4 cups sliced fresh fruit (peaches, apricots, bananas, pears, strawberries, blueberries or chunk pineapple) or 48 oz. chunky mixed fruit, canned and drained
2 eggs
2 egg yolks
2 cups half-and-half
1/4 cup sugar
2 egg whites
2 tbsp. powdered sugar
1 cup whipping cream, whipped
1/4 tsp. vanilla extract


  1. 1
    Place half the cake cubes in the bottom of a large glass bowl or soufflé dish. Sprinkle 2 tbsp. of the sherry over cake in bowl. Cover with jam or preserves. If using fresh fruit, slice and sprinkle lemon juice over fruits that darken, such as peaches, pears and bananas. Layer fruit on top of jam. Top with remaining cake cubes. Sprinkle remaining sherry over cubes.
  2. 2
    In saucepan, beat 2 eggs and 2 egg yolks. Stir in half-and-half and 1/4 cup sugar. Cook and stir until custard coats a metal spoon; do not boil. Remove from heat and place pan at once in a bowl of ice water, stirring occasionally. Spoon cooled custard over cake. Beat 2 egg whites until soft peaks form (tips will curl over). Gradually add powdered sugar, beating until stiff (tips should stand straight). Whip cream. Stir in vanilla. Fold whipped cream into egg whites. Spoon whipped cream mixture on top of custard. Cover and refrigerate at least 6 hours or overnight. Garnish with additional fruit, if desired.

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preparation methods
cuisines North & South American
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