Skip to Content

individual trifles with sherry, figs & vanilla

Individual trifles flavoured with sherry, figs and vanilla. A simple layered dessert of sherry soaked sponge, fig compote, custard and cream!

Our individual trifles are a simple dessert, with layers of sherry soaked sponges; fresh figs; fig compote; custard and topped with a thick layer of cream.

Serve this flavoursome dessert as individual trifles as we have here. Alternatively, layer up this sherry trifle recipe in a larger glass trifle dish, whatever works best using the dishes you have in your cupboards!

I always like to use glass dishes, that way to get to see the various layers. Particularly pretty when used in this trifle as you can place fresh slices of fig around the edge of the glass!

What is in a traditional sherry trifle recipe?

A traditional sherry trifle recipe includes layers of sponge, soaked in sherry, or some other sweet alcohol. Followed by layers of fruit or jam, custard and topped with a thick layer of cream.

You can then decorate the top of your trifle with fruit, grated chocolate or toasted almonds (as we have done here).

How to make sherry trifle?

Our traditional sherry trifle recipe shows the steps to follow that explain how to make these individual sherry trifles. It’s a simple process with very little cooking involved!

How to make the custard?

Eggs yolks and sugar being whisked until pale and fluffy.
Place the egg yolks, flours and sugar in a bowl.
Homemade custard showing the texture like ribbons.
Whisk the egg, flours and sugar until light, pale and fluffy. Meanwhile place a pan of milk and vanilla extract over a low/medium heat and warm to just under boiling but do not allow the milk to boil!
A ladle of hot milk being added to eggs and sugar to make a custard.
Next spoon a little of the warm milk into the egg mixture and whisk until fully incorporated. Repeat this process again until the temperature of the eggs is closer to the temperature of the milk.
A homemade custard in a metal bowl before being thickened over heat.
Now pour the egg mixture into the pan of milk and heat up gently, whisking constantly to avoid lumps forming. If lumps do form remove from the heat and beat out any lumps. Continue heating the custard until the mixture thickens, usually around 5 minutes.
Adding cling film to the top of custard to stop a skin forming on top.
Once the custard has thickened remove it from the heat and place some cling film directly on top of the custard to stop a skin from forming. Allow to cool completely before popping into the fridge until you are ready to plate thedessert.

How to make the fig compote?

figs diced in a pan to make a fig compote.
Cut up the figs and place in a pan along with the sugar. Heat over a low/medium heat for around 20 minutes, stirring from time to time.
A portion of sticky fig compote.
The fig compote is ready once the figs have broken down a little and the sugar has formed a syrup. Place in a bowl and allow to cool completely.

Layer the individual trifles:

A measuring spoon adding dry sherry over lady finger biscuits to the base of a trifle in a small glass bowl.
Place the sponge fingers in the bottom of the serving glass and pour 1 tbsp of sherry over each sponge.
Sliced figs around the outside of a glass bowl and sherry soaked lady fingers in the bottom.
Cut thin layers of and place these around the edge of the glass dish.
4 individual trifle jars layered with sherry soaked lady fingers, sliced figs and a sticky fig compote
Spoon the fig compote over the sponge fingers, dividing it equally between the 4 dishes.
A custard topping in glass jars for a trifle.
Divide the custard between each of the 4 dishes.
Finally spoon over the fresh cream, sprinkle over some toased almonds and serve.

What is the best sherry for trifle?

I find that the best sherry for a traditional sherry trifle is one of the dark, sweet sherries. I recommend using a sweet sherry like a Pedro Ximenez or a Moscatel.

You can use a drier sherry like an Oloroso but this results in a far sharper, drier flavour to the finished dessert. It can also taste too alcoholic in my opinion and it knocks the flavour balance out.

Do not use a dry sherry, like a Fino, this will not taste right in trifle at all.

Other alternatives to sherry?

If you do not like sherry then try some other alternatives like a Madiera, a fruit brandy, or a sweet dessert wine.

Alcohol free trifle alternative?

If serving this trifle to children, or those who don’t drink, substitute the sherry with fresh apple or orange juice to soak the sponges.

Recipe substitutions:

Custard:

I love fresh custard in a sherry trifle and don’t think you can beat it for flavour. Also you don’t want too thick a custard, you want the custard to run and fill the gaps between the fruit.

However, if you do not have time to make your own custard then you can substitute with a good quality, shop bought, vanilla custard.

Fruit:

The fragrance from using fresh figs in the compote really adds to the flavour of this dish. However, if you can’t get fresh figs simply add some shop bought fig jam.

Alternatively you add in other fruits if you would prefer. Raspberries, peaches, apricots, all work in a trifle.

For a really quick cheats version, when my cook time has been really limited, I have been know to buy a jar of fruits soaked in alcohol and added this to my trifle!

The difference between double cream and whipping cream:

I have used whipping cream in this sherry trifle recipe as it doesn’t overwhip quite so easily, has a slightly lighter texture making it easier to spoon over the trifle.

The high fat content in double cream makes it ideal for whipping, so you can use that instead if you prepare. Just take care when whipping double cream not to make it too stiff, otherwise it will not spread over the trifle.

Individual sherry and fig trifles served alongside glasses of Lustau sherry on a dark surface and a striped french linen napkin to the side.

Can I make British Sherry Trifle ahead of time?

There are elements of this traditional sherry trifle recipe that can be made in advance. Both the custard and the fig compote can be made up to 2 days ahead of time and stored in the fridge until you are ready to assemble.

Just make sure that if storing custard, you place a piece of cling film directly on top of the custard to stop a skin from forming!

How to store leftover trifle?

I like to make these individual trifles, that way each person has their own trifle and you don’t have any leftovers.

However, if you decide to make a bigger trifle, then simply cover any leftovers with cling film and store in the fridge.

Trifle will keep no more than a day once it is assembled, as the custard and cream tend to run together with the fruit juices and sherry. Whilst still tasty it will not look the prettiest!

Pin the recipe:

Additional recipe suggestions:

If you enjoyed this recipe then try some of our other delicious desserts:

Individual desserts:

For more inspiration have a read of our No Bake Desserts post which contains helpful hints and tips as well as a great selection of our favourite no bake dessert recipe.

Individual Sherry Trifles

Individual trifles flavoured with sherry, figs and vanilla. A simple layered dessert of sherry soaked sponge, fig compote, custard and cream!
5 from 9 votes
Print Pin Save
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 931kcal

Equipment

  • Dessert glasses 10cm (4") diameter x 4cm (1.5") deep

Ingredients

Custard:

  • 3 egg yolks (medium)
  • 75 g caster sugar
  • 10 g cornflour
  • 10 g plain flour
  • 250 ml whole milk
  • 1 tsp vanilla extract

Fig compote:

  • 4 fresh figs
  • 2 tbsp caster sugar

To assemble:

  • 8 sponge fingers
  • 8 tbsp sweet sherry (use a sweet sherry like Pedro Ximenez or Moscatel)
  • 4 fresh figs (thinly sliced)
  • 600 ml whipping cream
  • 25 g flaked almonds (lightly toasted)

Instructions

Custard:

  • Place the egg yolks, flours and sugar in a bowl and whisk until light, pale and fluffy.
  • Pour the milk and vanilla in a small saucepan and slowly heat to just under boiling. Do not allow the milk to boil!
  • Spoon a little of the warm milk into the eggs and fully incorporate, repeat this step again to allow the temperature of the egg mixture to come closer to that of the milk mixture, this will stop the eggs cooking too quickly and risk scrambling.
  • Now add the egg mixture back into the pan with the remainder of the milk and gently heat, whisking constantly until the mixture thickens, usually about 5 minutes. The mixture may go lumpy, do not worry, just remove from the heat and whisk vigorously to remove any lumps.
  • Once thickened, remove the custard from heat and place into a bowl. Cover the mixture with clingfilm, directly onto the top of the custard as this will stop a skin forming. Allow to cool completely before using.
  • This mixture will keep for 2 days in the refrigerator until needed.

Fig compote:

  • Chop up the fresh figs and place them in a small saucepan along with the caster sugar. Cook over a low/medium heat for 20 minutes until the figs have broken down and the mixture has thickened and looks soft and sticky.
  • Take the compote off the heat and place the figs in a bowl and set aside to cool. Place the cooled compote into the fridge if not serving immediately.

To assemble:

  • Place 2 sponge fingers into each bowl and pour 1 tbsp of sherry over each sponge finger.
  • Next cut the fresh figs into thin slices and arrange these around the edge of the glass bowl.
  • Spoon the fig compote over the sponge fingers, dividing the compote equally between the 4 serving dishes.
  • Pour or spoon over the custard, dividing it between each of the 4 bowls. Allow the custard to run and fill in any gaps.
  • Meanwhile whip the whipping cream to a thick consistency and spoon in a layer over the custard.
  • Finally sprinkle some toasted almonds over the top of each dish and either serve immediately or pop into the fridge until ready to enjoy.

Notes

If you do not have time to make your own custard then you can substitute with a good quality, shop bought, vanilla custard.
The best sherry to use in this dessert is a sweet sherry, Pedro Ximenez or a Moscatel are recommended. You can use a drier sherry like an Oloroso but this results in a far sharper, drier flavour to the finished dessert.
The fragrance from using fresh figs in the compote really adds to the flavour of this dish. However, if you can’t get fresh figs simply add some shop bought fig jam.
If you would prefer, substitute the whipping cream for double cream instead. Just take care when whipping the cream not to make it too stiff, otherwise it will not spread over the trifle.
Nutrition Facts
Individual Sherry Trifles
Amount Per Serving
Calories 931 Calories from Fat 603
% Daily Value*
Fat 67g103%
Saturated Fat 38g238%
Cholesterol 407mg136%
Sodium 126mg5%
Potassium 532mg15%
Carbohydrates 71g24%
Fiber 4g17%
Sugar 45g50%
Protein 12g24%
Vitamin A 2765IU55%
Vitamin C 3mg4%
Calcium 250mg25%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Dessert
Cuisine : British, English
Keyword : Christmas, dinner party, easy desserts, english trifle, entertaining, layered dessert, traditional sherry trifle
Tried this recipe? We’d love to see your photos!Mention @lostinf00d or tag #lostinfood!
Share on Facebook

This recipe has been shared to CookBlogShare, click on the link to find recipes by fellow food bloggers.

Recipe Rating




Eb Gargano | Easy Peasy Foodie

Tuesday 8th of December 2020

I absolutely LOVE sherry trifle! And these ones look so pretty. So perfect for Christmas time :-D Eb x

Lesley

Tuesday 8th of December 2020

Me too Eb, this is pretty much my perfect dessert! Lesley

Louise Fairweather

Sunday 6th of December 2020

The figs make these look so pretty! Thanks for sharing #cookblogshare

Lesley

Tuesday 8th of December 2020

Thank you Louise, the figs do indeed make this a very pretty dessert. Lesley

Jenny Walters

Sunday 6th of December 2020

Oh,Oh,Oh!!!!! I fell in love with this dessert the second I saw it! Absolutely gorgeous and what an addition to a Christmas Table!

Lesley

Tuesday 8th of December 2020

Thank you Jenny, it's a delicious dessert and looks impressive, despite being very simple to make! Lesley

Janice

Tuesday 24th of November 2020

I absolutely love trifle and I love figs, but I've never actually thought of putting figs in trifle! What a brilliant idea and a fantastic recipe.

Lesley

Tuesday 24th of November 2020

Thank you Janice, this creation is definitely a combination of some of my favourite things to eat. I love a sherry trifle and the figs just take it to a different level. Lesley

Chloe Edges

Tuesday 24th of November 2020

Absolutely love the look of this - figs and sherry says individually sons of my favourite flavours and together they must be magnificent!

Lesley

Tuesday 24th of November 2020

Thank you Chloe, I wholeheartedly agree - figs and sherry one of my favourite flavour combinations! Lesley