A good sherry trifle is a must dessert as part of a Best of British party table. If you’re watching the Royal Wedding this weekend, or have Wimbledon strawberry parties this summer, then I have you covered with this easy no-bake Macaron Berry Sherry Trifle.
It celebrates the freshest of sweet berries in season with ready-made macaron shells soaked in berries and sherry then topped with the lightest elderflower Chantilly cream. And if you want to make a Union Jack decoration with berries, then this is a perfect quick dessert to fly the flag!
As the Royal family love a touch of French in their cuisine, I’m giving the traditional trifle a Parisian macaron touch: bake a batch of macaron shells in advance (and even store them in the freezer) and this trifle is an easy dessert to assemble on the day.
Traditional sherry trifle is something I remember Mum making when I was a teenager growing up in Scotland. If we needed to impress friends with a typically British dessert, then a boozy trifle ticked all the boxes. Well, perhaps not all the boxes: I did wish on a couple of occasions that one of our guests went back for so many more helpings, that he’d get tipsy and give me a kiss but I was a pathetic romantic dreamer. Of course, he was far more interested in the trifle!
If you know my recipes in ‘Teatime in Paris‘, then you’ll know I adore the combination of sweet, fresh strawberries with elderflower – I have a most delicious strawberry éclair with an elderflower pastry cream that will make you forget to watch the wedding or the best shots in Wimbledon – but that’s another story. Here, I’ve just added a hint of elderflower to the trifle’s Chantilly Cream to add some intrigue.
If you can’t find elderflower cordial or syrup, then you could always use Saint Germain elderflower liqueur – added with the sherry already in there, and your party will swing!
Macaron Berry Sherry Trifle Recipe
Although the photos for this recipe are made as a romantic dessert for 2 large portions, the recipe below is for 8-10 people. Let’s be honest: I don’t have a lovely party-sized glass bowl!
Macaron Berry Sherry Trifle - a traditional British party dessert, replacing classic trifle sponges or lady fingers with gluten free Parisian macaron shells.
- 40 macaron shells
- 250 g / 9oz fresh raspberries
- 250 g / 9oz fresh blueberries
- 250 g / 9oz fresh strawberries
- 200 g / 7oz dry Sherry
- 3 tbsp raspberry jam
- 300 g / 11oz whipping cream chilled
- 3 tbsp elderflower cordial or syrup (or caster sugar + vanilla essence)
First, chill a large bowl in the fridge or freezer for the Chantilly cream.
In a large glass bowl (if making one large trifle) or individual glass serving dishes, place half of the macaron shells at the bottom. Top with half of the blueberries.
Liquidise half of the raspberries and strawberries with the sherry in a food processor (or just mash the berries with a fork to keep things easy) and pour the boozy pulp juice over the macarons.
With the remaining macarons, sandwich them together with the raspberry jam, so that there is the equivalent of one macaron per person. Plop the macarons on the top.
To make the cream: whisk the chilled cream in the chilled bowl until soft peaks form. Add the elderflower cordial/syrup (or sugar with a few drops of vanilla extract) and continue whisking until firm peaks form.
Top with the cream by either spooning or piping it out. Refrigerate until ready to serve and decorate with the remaining fresh berries.
For the elderflower Chantilly cream, I use Ikea's cordial or Monin's syrup (their elderflower/sureau is particulary good).
If you prefer trifle with jelly, use the homemade raspberry & rose jelly used in my recipe for raspberry, rose & lychee mini macaron trifles.
For those of you who want to decorate your desserts with a Union Jack flag using berries, now’s your chance to get creative! You’ll make a much better job than I have, I’m sure.
Trifle for two, and two for tea…
Serve with Darjeeling tea, the Champagne of teas – or a glass of fizz!
A Trifle More …
If you love trifle, try my other easy versions:
- Mini Raspberry, Rose & Lychee Macaron Party Trifles (gluten free)
- Apple, Gingerbread & Salted Caramel Trifles
Don’t have macarons, gingerbread or trifle sponges? Use meringues instead, omit the sherry and use rose syrup instead of the elderflower – and you have an ETON MESS!
Have you made any of the recipes from le blog or fancy making this trifle?
Please do leave a comment below or take a picture and hashtag it #MadAboutMacarons. I love to see your creations on Instagram and Facebook. Thanks so much for popping in!
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