Raspberry and Sherry Trifle

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Raspberry and Sherry Trifle Raspberry and Sherry Trifle

Servings: 10 to 12 servings
Prep Time: 4 hours 20 min
Cook Time: 25 min
Difficulty: Easy

Ingredients Add to grocery list

1   (18 1/2-ounce) package cake mix
1 1/2 cup dry sherry
7   egg yolks
3/4 cup granulated sugar
2 cup whipping cream
2 tablespoon confectioners’ sugar
3   (12-ounce) packages frozen sweetened raspberries, thawed
whipped cream, for garnish, optional
fresh raspberries, for garnish, optional
mint leaves, for garnish, optional





Preheat oven to 350 degrees F. Butter and flour a 13 by 9-inch baking pan. 

Prepare the cake according to package directions, but use 1/2 cup of the sherry in place of 1/2 cup water. When baked, let cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely. Cut the cake into large cubes, about 1 1/2-inches wide. 

Place the egg yolks, granulated sugar and remaining 1 cup sherry into the top of a double boiler. Whisk until completely combined. Place the top pan over simmering water (do not let water touch the bottom of the top pan). With a wooden spoon, stir over medium heat for about 8 minutes, until the custard is quite thick, about the consistency of mayonnaise. Let cool. 

Whip the cream with the confectioners’ sugar. Take half of the whipped cream and fold into the cooled custard.

To assemble:

In the bottom of a trifle bowl or a 13 by 9-inch disposable aluminum foil pan, layer 1/3 of the cake cubes, 1/3 of the raspberries and 1/3 of the custard. Continue layering, ending with custard. Take the remaining whipped cream and completely cover the top of the custard. Refrigerate at least 4 hours before serving. Serve with additional whipped cream, fresh raspberries and a sprig of mint, if desired. 

Show: Paula's Home Cooking/Paula Deen and Friends cookbook
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Reader Comments:


I am looking for a recipe that I believe was printed in July August 2010. It consisted of vanilla wafers cheesecake filling with lemon curd and fruit. And this was layerd in a trifle dish. I can't seem to find it anywhere.

By nancy joost on April 02, 2012


Hi Gayle, This is actually a design in the serving dish.

By Jonathan Able on May 31, 2011


it looks like picture has a layer of chocolate at the top but it's not in the recipe, what is that, choc, chips? and what kind of cake mix did you use?

By Gayle on May 17, 2011


I am the Paula Dean Fan of the south. Growing up in the hills I always knew I like to cook. Even as a girl- getting married at 16 and okaying it with God divorced at 40. I still love to cook no reason needed. I have my Moma and Aunt right across the road and I come home from work if I want to cook I do, put it in containers and deliver it - they call me "Meals on wheels" I love it. I have tradition of cabbage rolls, black eye peas, and cornbread for New years day. (make about 60-100) I want everybody heathly and rich. I as a gift have recieved severval of Paula Deans books and got to she her in Jackson, MS. I about wet my pants- love her and like her alot. Maybe she has lost me but glad I found her. I too am looking for a good neighbor. I bought a Gingerbread house at the store in Tunica, and it is a new Christmas tradition. Love you and your butter cooking ways. Keep the faith and continue to go to Tunica one day my sister will introduce her to me.

By Judy Ables on February 04, 2011


Paula, you are the BEST!!!! I have all of your cookbooks, along with your boys. What a great family!!!! Wishing you and your family a wonderful holiday season and the best of the New Year. Love you, I think your the cats pajamas!!!!! Sandy Levine

By Sandy Levine on December 30, 2010


KimSu, Yes, you need to create an account on this site in order to use the recipe box.

By Lisa the Admin on December 28, 2010


What flavor cake mix is suggested? Sounds oh so yummy.

By Brenda Knoch on December 21, 2010


Paula you have done it again with the raspberry and sherry trifle, it was orgasmic, Thanks again best dishes Troy Hinnant.

By Troy Hinnant on December 21, 2010


I am having trouble starting my recipe box. It will not let me log in. Do I need to set up an account to get this started? Thank You, KimSu Martin

By KimSu Martin on December 21, 2010


I swear by your recipes i have a whole notebook full of recipes from your show on food network i get your magazine and i buy your cook books we love Jamies chili my son wont eat any thing but that recipe Have a nice holiday your friend lynn

By linda lenigar on December 21, 2010


i love your cookbook and i love you too thank you debra triguero in victoria tx

By debra on December 21, 2010


Merry Christmas and Happy New Years to you and Family

By Linda Gillespie on December 21, 2010

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