Eton Mess Trifle with Sherry-Soaked Sponge

A delightful twist on the classic Eton Mess, layered in a trifle dish with sherry-soaked sponge fingers for a touch of sophistication.

Prep Time

25 minutes

Total Time

40 minutes

Calories

615 kcal

Difficulty

Easy

Equipment

3 items

Cost

£3.47/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Mood:

Healthy

Ingredients

Servings

12Sponge fingers(Savoiardi biscuits)

£1.20

0.5cupDry Sherry(Sweet or medium-dry)

£3.00

500gFresh strawberries(Hull and halve or quarter, depending on size)

£3.00

250gFresh raspberries(Rinse gently)

£3.50

125gFresh blueberries(Rinse gently)

£3.00

100gMeringue nests(Ready-made or homemade, broken into pieces)

£2.50

500mlHeavy cream(For whipping)

£2.50

2tablespoonsPowdered sugar(Or to taste, for whipping cream)

£0.60

0.5teaspoonVanilla extract(Optional, for whipped cream)

£1.50

Total Cost

£20.80

£3.47 per serving

Instructions

1.
In a shallow dish, pour the sherry. Quickly dip each sponge finger into the sherry, being careful not to soak them completely. Arrange the sherry-soaked sponge fingers in the bottom of the trifle dish.
2.
In a large bowl, gently combine the strawberries, raspberries, and blueberries.
3.
In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract (if using) until soft peaks form. Be careful not to overwhip.
4.
To assemble the trifle, layer half of the mixed berries over the sponge fingers.
5.
Next, add half of the broken meringue nests on top of the berries.
6.
Spoon half of the whipped cream over the meringue.
7.
Repeat the layers: remaining berries, meringue, and then whipped cream.
8.
Garnish with extra berries and meringue pieces on top.
9.
Cover the trifle with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. This also helps the sponge fingers to soften.
10.
Serve chilled.

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My Notes

Nutrition Information

Nutrition per serving (325g)

615 kcal / 2573 kJ

Carbs

41.6g

16% of RDA

Fat

48.8g

70% of RDA

Protein

6.5g

13% of RDA

Detailed Breakdown

Fibre

3.5 g

12% of RDA

Sugar

30.2 g

34% of RDA

Sodium

85 mg

4% of RDA

Saturated Fat

30.5 g

153% of RDA

Chef's Tips

For a richer flavor, macerate the berries with a tablespoon of sugar for 15-20 minutes before layering.

You can use different types of berries according to your preference and what is in season.

If you don't have sherry, you can use fruit juice or a light liqueur.

For a less sweet trifle, reduce the amount of powdered sugar in the whipped cream.

The trifle can be made ahead of time and stored in the refrigerator for up to 24 hours.

Instead of layering, the cream, meringue, and fruit can be mixed together before adding to the trifle dish.

Cooking Equipment

Large trifle dish

Mixing bowls

Electric mixer (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, macerate the berries with a tablespoon of sugar for 15-20 minutes before layering.

You can use different types of berries according to your preference and what is in season.

If you don't have sherry, you can use fruit juice or a light liqueur.

For a less sweet trifle, reduce the amount of powdered sugar in the whipped cream.

The trifle can be made ahead of time and stored in the refrigerator for up to 24 hours.

Instead of layering, the cream, meringue, and fruit can be mixed together before adding to the trifle dish.

Eton Mess Trifle with Sherry-Soaked Sponge

Ingredients

Instructions