Print Recipe

Kiwifruit Trifle

This is a very elegant dessert.



  • 1 (10 to 11 ounce) pound cake
  • 1/2 cup cream sherry
  • 1/2 cup raspberry preserves
  • 1/2 cup heavy cream
  • 1 tablespoon confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 3 or 4 kiwi fruit, pared and cut unto 1/4-inch slices
  • 1 tablespoon sliced almonds


  • 3 eggs
  • 2 cups milk
  • 1/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 2 teaspoons cream sherry or vanilla extract


  1. Cake: Cut pound cake in 1/2-inch slices; drizzle with sherry. Spread two-thirds of slices with preserves. Place about one-third of cake slices spread with preserves in 2 1/2 to 3-quart bowl; spread with 1/2 cup custard. Repeat. End with plain cake slices and custard.
  2. Chill for at least 1 hour.
  3. Arrange kiwi fruit over custard. Whip cream until stiff; stir in confectioners' sugar and vanilla extract. Pipe whipped cream around edge; sprinkle cream with almonds.
  4. Custard: Beat eggs; add milk, sugar and salt. Cook and stir over medium heat until mixture coats metal spoon. Cool; stir occasionally. Stir in cream sherry or vanilla extract. Custard made from a package can be substituted.
  5. Garnish with whipped cream and sliced almonds.

Yield: 12 to 16 servings; 2 cups Custard

Tip: For individual serving, sprinkle 1/2-inch slice pound cake with 1 1/2 teaspoon cream sherry. Spread with 1 1/2 teaspoons raspberry jam; top with 1/4 cup custard or pudding. Arrange 1/2 kiwi fruit, sliced, over custard.

Recipe Goldmine

Like Us on Facebook



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.