Trifle is experiencing a renewed popularity, with many enthusiasts revisiting traditional recipes that emphasize simplicity and classic ingredients. Contrary to some modern variations, the traditional sherry trifle notably does not include jelly.

The preparation begins with a base of amaretti biscuits placed in a glass bowl. This is followed by a layer of trifle sponge cakes, typically split in half. Each half is spread with a generous coating of strawberry jam before being arranged face-down on top of the biscuits.

A measured amount of pale medium sherry—around 150 milliliters—is then poured over the sponge layer to infuse the dessert with its characteristic flavor. This is followed by approximately one and a half pints of custard, which can be homemade or made from a commercial brand such as Bird’s custard. The mixture is left to set, ideally overnight, allowing the flavors to meld.

The final step in assembling the trifle involves spreading a substantial layer of whipped double cream over the set custard. The topping can be decorated according to personal preference, completing the dessert's classic appearance and taste.

This traditional method highlights the balance of textures and flavors, emphasizing the role of sherry as a subtle enhancer rather than overpowering ingredient. The resurgence of interest in such recipes reflects a broader trend toward appreciating culinary heritage and time-honored preparations.