English Trifle with Raspberries, Bananas and Sherry
 
Prep time
Total time
 
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 2 loaves poundcake, cut into 1 inch squares
  • 1 cup good dry Sherry (I bought Bristol Cream Sherry)
  • 2 (3.4 ounce) boxes vanilla pudding
  • 2 cups heavy whipping cream
  • 2 Tbs. powdered sugar
  • 2 (12 ounce) packages frozen raspberries, thawed
  • 1 tsp. sugar
  • 3 ripe but firm bananas, sliced (don't slice until just before assembly)
  • Fresh raspberries for garnish
  • Sliced almonds for garnish
Instructions
  1. Prepare both boxes of vanilla pudding. Cover and chill in the refrigerator.
  2. In a large bowl, beat the heavy cream and powdered sugar with a mixer until peaks form.
  3. Fold ½ of the whip cream into the vanilla pudding. Chill the whip cream and pudding.
  4. In a medium bowl, add your thawed raspberries. Sprinkle the 1 tsp of sugar on top. Set aside.
  5. Assembly: In the bottom of a glass Trifle bowl, layer ⅓ of the poundcake cubes; drizzle ⅓ cup of Sherry over cake; top with ⅓ thawed raspberries and 1 sliced banana; and ⅓ of the vanilla pudding. Continue layering and top with the fresh whip cream. Cover tightly and chill for at least 4 hours before serving. Just before serving top the Trifle with fresh raspberries and sliced almonds. (Don't add the almonds before hand or they will get soggy)
Recipe by Vixen's Kitchen at https://www.vixenskitchen.com/english-trifle-with-raspberries-bananas-and-sherry/