Grandfan's Trifle

Grandfan's Trifle

Lisawas 70

"A rich trifle is made with pound cake, sherry and custard layered in a bowl and topped with a lightly sweetened whipped cream. This trifle is the special recipe from my grandmother and has been perfected over the years by other family members as well. It is a must have dessert during the holiday season. Make a huge batch, serve and if you don’t eat it all, stick it in the fridge and it tastes even better the second day!"

Ingredients 4 h 40 m {{adjustedServings}} servings 317 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 19.2 g
  • 29%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 181 mg
  • 60%
  • Sodium:
  • 244 mg
  • 10%

Based on a 2,000 calorie diet

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  1. Pour the milk into a microwave proof pitcher, and cook in the microwave on high until the milk begins to simmer, 4 to 5 minutes depending on the microwave. Meanwhile, whisk the eggs together with 1/4 cup sugar in a large bowl. Once the milk is hot, slowly drizzle into the eggs while whisking until all of the milk has been incorporated. Scrape the custard into a saucepan. Cook over medium heat, stirring frequently, until the custard has thickened enough to coat the back of a metal spoon, about 5 minutes. Pour the custard into a bowl, cover with plastic wrap, and refrigerate several hours until cold.
  2. Whip the cream with the remaining 2 tablespoons of sugar to firm peaks; set aside. Line the bottom and sides of a trifle bowl with half of the pound cake slices. Drizzle the pound cake slices with half of the sherry. Pour 1/3 of the cold custard into the trifle dish and smooth the top. Repeat to make two more layers of pound cake, sherry, and custard. Top with whipped cream.
  3. Cover the dish with plastic wrap, and refrigerate at least 2 hours before serving to allow the flavors to blend.
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Reviews 3

  1. 3 Ratings

Wendy H

Oh gosh this brings back memories. Jessie Parker a friend from years ago used to make this at Christmas to share with our Secretary's group. I remember it having strawberries or cherries sometimes. Oh the sherry was heady with that whipped cream...sighhhhh. Thanks for sharing.


Absolutely delicious, it's just missing one final ingredient, but I don't know what it is... Apart from that, it's the BEST!!!!!


Just a tip for more flavor - when I make my homemade custard, I do so in a double boiler. After the milk is hot (not to boiling) I add (4) beaten egg yolks and a mix (in separate bowl) of 1/4 sugar, pinch of salt and 2-3 Tblsps corn startch. I slowly add the dry mix after adding the yolks into the hot milk and simmer until thick, stirring frequently. Then I add (1) Tsp. vanilla extract and (1) Tblsp. butter. This custard works great for coconut cream pie (wherein I add (1) cup toasted coconut after the custard thickens) and also for filling cream puffs. After it has cooled a bit, I pour it into a shallow bowl and cover w/plastic wrap, being sure to fit the wrap tightly around the top of the custard, thus avoiding watery custard when refrigerated. And using whole milk is the key, not low-fat milk.