Being of Scots heritage, our family serves Sherry Trifle for dessert at all family celebrations and for holidays, particularly Easter, Christmas and New Year’s – known as Hogmanay in Scotland. There are as many ways to make trifle as there are Scots, but this is the way my grandmother made it.
You need a pretty glass bowl so you can see the layers. The ingredient quantities are approximate – you may need more or less depending on the size of your bowl.
The base is cake. In Scotland we generally used Jelly Rolls or small Swiss Rolls, but these are hard to find in the U.S., so you can substitute pound cake, angel food cake, or even a plain yellow cake.
Trifle is made in layers, with time needed for each layer to set up before the next is added. We often make the first two layers a day ahead, then the custard layer the next morning, with the whipped cream added just before serving.