Frozen Sherry Berry Trifle Recipe

This Frozen Sherry Berry Trifle is a showstopping dessert that blends creamy, fruity, and boozy flavors into one irresistible treat. Layers of velvety custard, juicy mixed berries, and a hint of sherry create a symphony of textures and tastes.

Perfect for warm days or special occasions, it’s a refreshing twist on a classic trifle that’s sure to impress. With just an hour of prep and a night in the freezer, you’ll have a dessert that’s as stunning as it is delicious.

The combination of chilled custard, tart berries, and the subtle warmth of sherry makes every bite a delightful experience. Its frozen texture is smooth yet indulgent, offering a cool contrast to the vibrant fruit.

Whether you’re hosting a gathering or treating yourself, this trifle is a crowd-pleaser worth the wait. Let it freeze for eight hours, and you’ll be rewarded with a dessert that’s both elegant and effortless.

Ingredients for Frozen Sherry Berry Trifle

• For the Pound Cake:
  • ¾ cup (3¾ oz/105 g) all-purpose flour
  • ⅛ teaspoon baking soda
  • ⅛ teaspoon salt
  • 6 tablespoons (3 oz/85 g) butter, softened
  • ¾ cup (6 oz/170 g) granulated sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • ½ teaspoon vanilla extract
  • ⅓ cup (2½ fl oz/75 ml) buttermilk, at room temperature
  • ¼ cup (2 fl oz/60 ml) sherry* (optional, can substitute with fruit juice)
• For the Ice Cream Base:
  • 1 cup (8 fl oz/240 ml) whole milk
  • 4 large egg yolks, at room temperature
  • ¾ cup (6 oz/170 g) granulated sugar
  • ¾ teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 ½ cups (12 fl oz/360 ml) heavy whipping cream
• For the Macerated Berries:
  • 2 cups (10 oz/284 g) mixed berries (e.g., blueberries, raspberries, strawberries)
  • 2 tablespoons (1 oz/28 g) granulated sugar
• For Assembling the Trifle:
  • ⅓ cup (4 oz/115 g) raspberry jam

Step-by-Step Instructions

1. Make the Pound Cake:
   1. Preheat the oven to 325°F (165°C). Butter and line a 9×5-inch (23×12½ cm) loaf pan. Set aside.
   2. In a small bowl, whisk the flour, baking soda, and salt together. Set aside.
   3. In a stand mixer with a paddle attachment, cream the butter and sugar on high speed for 5 minutes until light and fluffy.
   4. Add the whole egg, egg yolk, and vanilla. Beat for 3 minutes, scraping the bowl occasionally.
   5. On low speed, add ⅓ of the flour mixture, followed by ½ of the buttermilk. Alternate until all ingredients are incorporated, scraping the bowl as needed.
   6. Spread the batter into the prepared pan and bake for 40-45 minutes, or until a skewer inserted in the center comes out clean.
   7. While the cake is still warm, prick holes all over and drizzle with sherry. Let cool completely, then cut into small cubes. Refrigerate until needed.
2. Make the Ice Cream Base:
   1. Place a sieve over a medium heatproof bowl and set aside.
   2. In another bowl, whisk the egg yolks, sugar, and salt until smooth.
   3. Warm the milk in a saucepan over low heat until it simmers (about 5 minutes).
   4. Temper the eggs by slowly whisking in the hot milk, one ladleful at a time.
   5. Return the mixture to the pot and cook over low heat, stirring constantly for 6-8 minutes, until thickened.
   6. Strain the custard through the sieve, stir in vanilla, and let cool completely. Refrigerate if needed.
   7. Whip the heavy cream until thickened, then gently fold it into the chilled custard. Refrigerate until ready to use.
3. Macerate the Berries:
   1. In a medium bowl, combine the berries and sugar. Let sit for 30 minutes until the sugar dissolves and the berries release their juice.
4. Assemble the Trifle:
   1. Butter a 9×5-inch loaf pan and line it with 4 layers of plastic wrap, leaving 3 inches overhanging.
   2. Gently fold the macerated berries into the ice cream base.
   3. Spread ⅓ of the ice cream into the pan. Add ½ of the pound cake cubes, pressing down, then spread ½ of the raspberry jam.
   4. Layer on another ⅓ of the ice cream, followed by the remaining pound cake and jam. Press down to remove air bubbles.
   5. Top with the remaining ice cream, cover with plastic wrap, and freeze for at least 6 hours (preferably overnight).
   6. To serve, let the trifle sit at room temperature for 15 minutes before unwrapping and slicing into 1-inch thick pieces. Store in the freezer for up to 8 weeks.

Time-Saving Tips for a Quicker Trifle

If you’re short on time, you can use store-bought pound cake instead of making it from scratch. Just prick it with a fork and drizzle sherry over it for the same soaked flavor. Additionally, pre-made vanilla ice cream can replace the homemade ice cream base—just fold in the macerated berries for a similar effect. These swaps can cut prep time in half!

Creative Topping and Sauce Ideas

Elevate your trifle with a drizzle of chocolate sauce or a sprinkle of toasted almond slices for added texture. For a tangy twist, try a dollop of lemon curd or a light dusting of powdered sugar. Fresh mint leaves also make a refreshing garnish that pairs beautifully with the berries.

Serve This Trifle Like a Pro

Let the trifle sit at room temperature for 15 minutes before slicing for clean, even portions. Serve it on chilled plates to keep it from melting too quickly. Pair each slice with a shortbread cookie or a scoop of sorbet for a delightful contrast of flavors and textures.

Storage Secrets for Freshness

Once assembled, the trifle can be stored in the freezer for up to 8 weeks, tightly wrapped in plastic wrap. To prevent freezer burn, place it in an airtight container or wrap it in a second layer of foil. When ready to serve, let it thaw slightly for the perfect creamy texture.

Berry Substitutions for Seasonal Flexibility

Feel free to swap in whatever berries are in season or available. Frozen berries work just as well—just thaw and drain them before macerating. For a tropical twist, try mango, pineapple, or kiwi instead of traditional berries. The possibilities are endless!