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This delicious trifle is layered with vanilla pound cake, fresh berries and topped with homemade egg custard. It is finished off with whipped cream and crumbled meringue.
Prep Time30 mins
Course: Dessert
Cuisine: Trifle
Keyword: Trifle


  • 6 Slices Pound cake
  • 3 Tablespoons Sherry
  • 1 Cup Mixed berries
  • 2 Cups Egg custard
  • Whipped cream
  • 1/2 Meringue crumbled


  • Bake your pound cake. You can find the recipe I used here. Let it cool completely.
  • While the cake is in the oven get started on your custard. Recipe on my blog is here. Let it also cool completely.
  • Next, bake your meringue, or use store bought.
  • When all the ingredients for the trifle are ready and cooled you can start assembling it.
  • Cut your pound cake into pieces that fit in your serving bowl. If using, drizzle the sherry over the cake.
  • Wash your fruit. If using strawberries, slice them thin and place them on top of the sherry cake. On top of the fruit, pour your cooled custard. Cover your trifle and let it rest for a while in the fridge. At least one hour. This allows the cake to soak up the sherry and get even flavors.
  • Just before serving, whip up your whipped cream or use store bought. Layer it on top of the custard. As a finishing touch, to give the dessert a little crunch, crumble your meringue on top. Serve and enjoy!