Over The Top Sherry Berry Christmas Trifle

Over The Top Sherry Berry Christmas Trifle topped with flaked almonds and pomegranate seeds
  • 10 servings
  • 30 minutes to prepare
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  • 450g mixed frozen berries
  • 2 tbsp Billington's golden caster sugar
  • The seeds and juice of a pomegranate
  • 50g fresh berries: blueberries, blackberries-whatever you can get
  • 400ml water
  • 5 leaves of gelatine
  • Booths toasted flaked almonds
  • 3 tbsp dry Sherry
  • 500ml luxury custard
  • 400ml double cream
  • 1 Madeira cake
  • 1 Ndali vanilla pod


The jelly and custard

1 Empty the frozen berries into a saucepan with the sugar and 2 tbsp of the Sherry and heat over a medium temperature until they’ve softened and the juice has become syrupy.

2 Add the pomegranate juice and the water and bring up to a gentle simmer.

3 Soak the gelatine leaves in cold water for 5 minutes until soft and squidgy, then squeeze out the excess water and add the leaves to the saucepan.

4 Stir until they’ve totally dissolved, and take the pan off the heat.

5 Pour the jelly mixture into a bowl and once it’s completely cool, put it in the fridge to set for at least and hour and a half.

6 Cut the vanilla pod in half, scrape out the seeds and whisk the vanilla into the custard.

The assembly

1 Slice the Madeira cake into 2cm thick slices and line the bottom of the dish with it, then pour over the remaining Sherry.

2 Spoon the custard on the top of the sponge and smooth it into a layer with a palette knife.

3 Take the jelly out of the fridge and layer it on top of the custard.

4 Top with  pomegranate seeds and any fresh berries you might have.

5 Repeat the layers of sponge, then custard, then berries until you’ve nearly reached the top of the dish.

6 Whip the cream to form soft peaks and dollop this on top of the final layer of custard.

7 Top with flaked toasted almonds and pomegranate seeds.