Sherry Mandarin & White Chocolate Trifle

2.3/5 rating (46 votes)
  • Makes: 1 large bowl
  • Prep Time: 20 mins
  • Ready in: 10 mins
  • Difficulty: Easy
  • Print:
Sherry Mandarin & White Chocolate Trifle


  • 2 x 75g packets Instant Bird’s custard
  • 350g white chocolate chopped
  • 12 trifle sponges
  • 4 tbsp raspberry jam
  • 100mls dry sherry
  • 250g can mandarins, drained
  • 750mls double cream, lightly whipped with a little icing sugar and vanilla extract
  • 12 glace cherries
  • 100g angelica
  • grated white chocolate

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  • Make up the custard to makers instructions with boiling water, then add the white chocolate and mix well until melted.
  • Slice the sponges in half horizontally and spread evenly with the jam. Replace the top then cut into small cubes and place half in the bottom of a large bowl, then sprinkle with the sherry.
  • Sprinkle over half the mandarins and cover with half the custard/chocolate mix.
  • Add the rest of the sponge, then the rest of the fruit and top with the rest of the custard.
  • Chill really well, best really overnight.
  • When ready to serve whip the double cream, icing sugar and vanilla together, do not over whip.
  • Pile into the set trifle.
  • Sprinkle with plenty of grated chocolate and decorate with piped cream, cherries and nice long spears of angelica.
  • Top with a little grated white chocolate and serve.

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