Tally Ho Trifle

Photo by Evie Fjord on Unsplash

From the kitchen of Marlene Knewasser

1 (3oz) package lady fingers*

1/2 c raspberry preserves, at room temp

1 pint fresh raspberries

1/4 c sherry

3 bananas, sliced

2 c prepared vanilla custard, cooled

1 c heavy cream, whipped (or Cool Whip)

1/4 c thinly sliced toasted almonds

* I have used biscotti, which I like better than softer lady fingers

Separate ladyfingers & spread cut surfaces with preserves.

Arrange preserves side up, on bottom of a trifle dish or straight sides of a glass bowl.

Break ladyfingers to fit area, if necessary.

Spread berries evenly over lady fingers.

Sprinkle with sherry.

Place banana slices on the berries & spread with custard to form the next layer.

Spread whipped cream over custard.

Decorate with almonds.

Keep refrigerated.


  • Try fresh strawberries when in season & just use strawberry preserves instead of raspberry.

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