One of the things my mother made when I was growing up was a Sherried English Trifle. It was oh, so good, and decadent. I have carried on that tradition for many years, ranging from using Entenmann’s or Sarah Lee pound cake (and you really don’t want to know what those so very not healthy ingredients are) to instant vanilla pudding instead of making my own (ditto on the ingredients . . . Yuck). Oh and let’s not forget Cool Whip instead of whipped cream! Yicks!
I am so glad I have come to my senses. My Paleo journey certainly has helped in that regard. So for my Easter dinner dessert treat this year I was craving a Sherried English Trifle, and knew I could come up with a healthy version and I did. One of my guests practically sucked it down it was so good, and this will definitely be made again.
Make the cake, and this can be done a couple of days in advance
Make the pudding, and this can be done at least a day in advance
Cut the cake in half to make two rounds. Place the first round in the bottom of the trifle dish, trimming as necessary. Any clear glass dish, so you can see the layers, will do. Don't have one of those, then use what you have.
Slather the cake with some of the jam.
Top the jam slathered cake with strawberries.
Pour half of the sherry over the strawberries.
Layer the pudding over the sherried strawberries.
Repeat this process, only use the bananas for the second layer.
Top the whole trifle with the whipped coconut cream.
Decorate with some sliced strawberries.
I used individual trifle bowls. I used a 9" round cake pan for the cake instead of an 8" square.
I whipped the pudding with a hand held electric mixer to make it more pliable to spread.
Use any kind of fruit you want, should you be allergic to strawberries.