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Sherry Trifle

  • Yield: 12


  • 1 sponge cake (your can use a store bought or your favorite sponge cake recipe)
  • One-half cup raspberry jam
  • One-half cup sweet sherry
  • 4 peaches, thinly sliced
  • 4 tablespoons corn starch
  • 2 cups 1% milk
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons sugar
  • One-half cup toasted almonds, chopped
  • 2 cups whipped topping
  • 1 cup raspberries


  • Spread the cake with jam. Cut into one-inch cubes and arrange them in a large, decorative bowl. Pour the sherry over cake and cover with the peaches. In a saucepan, combine the milk and cornstarch. Bring to boil, stirring constantly. Add the vanilla and sugar; stir until thickened (like pudding). Remove from heat, and let cool. Pour the cooled pudding over cake in bowl. Sprinkle the top with the almonds.
  • Spread the whipped topping over the almonds and top with the berries.