Sarah Nelson’s Summer Sherry Trifle



  • Sarah Nelson’s Strawberry & Ginger Conserve
  • Packet of trifle sponge fingers
  • 200g strawberries, sliced
  • Bag of Grasmere Gingerbread® Crumbs
  • 2 tbsp sweet sherry
  • 135g strawberry jelly
  • 500g thick custard
  • 150ml double cream
  • 1 tsp sugar
  • ½ tsp vanilla extract



  1. Spread each sponge finger with some jam and place in the base of a glass bowl, jam side down, then brush with the sherry. Leave to soak for 5 minutes.
  2. Sprinkle with a hearty handful of Grasmere Gingerbread® Crumbs.
  3. Spread the sliced strawberries over the fingers.
  4. Make the jelly according to pack instructions, allow to cool slightly then pour over the sponges until covered.
  5. Once the jelly is set, cover with the custard.
  6. Whip the cream with the sugar and vanilla extract until thick, then spread over the custard layer.
  7. Liberally cover with Grasmere Gingerbread® Crumbs.
  8. Chill for at least 30 mins prior to serving.