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Southern Sherry-Soaked Tipsy Parson with Custard

A warm and creamy Southern dessert made with layers of sherry-soaked sponge cake, fresh berries, and silky custard, perfect for gatherings.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 4 hours 50 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Southern
Calories: 430
Ingredients Method Notes

Ingredients
  

Fruit
  • 1 cup blackberries, raspberries or strawberries (thawed if frozen) Choose ripe, flavorful berries.
  • 2 tablespoons sugar Toss with the berries.
Cake
  • 4 to 5 cups stale sponge cake cubes (1-inch cubes, about 1/2 of a sponge cake) Can substitute with pound cake or angel food cake.
  • 3 tablespoons sweet sherry Can swap with another dessert wine.
Custard
  • 4 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 2 cups milk For a richer custard, half-and-half can be used.
  • 2 large eggs, lightly beaten Whisk with a spoonful of hot milk to prevent scrambling.
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream, whipped Mascarpone or Greek yogurt can be used for a tangy twist.
To finish
  • 1 cup extra whipped cream For topping.
  • 1/2 cup toasted sliced almonds Can substitute with toasted pecans or walnuts.

Method
 

Preparation
  1. Choose a pretty glass or crystal bowl, or use individual sherbet glasses.
  2. Rinse the berries, remove stems and bad spots, and drain well. Toss the fruit with 2 tablespoons sugar and set aside.
Cake Preparation
  1. Place the sponge cake cubes in a bowl and pour the sweet sherry over them. Toss gently to absorb evenly.
Custard Cooking
  1. In a heavy saucepan, stir together sugar, cornstarch, and salt. Add milk and stir until smooth. Cook over medium heat, stirring constantly, until boiling.
  2. Whisk a small spoonful of hot milk mixture into beaten eggs. Slowly stir back into the pan, lower heat, and stir until custard thickens. Stir in vanilla and let cool for 15 minutes.
Layering
  1. Fold whipped cream into cooled custard. Layer sherry-soaked cake, berries, and custard in serving dish or glasses. Repeat layers, finishing with custard.
Chilling and Serving
  1. Cover and refrigerate for at least 4 hours. Before serving, top with extra whipped cream and toasted almonds.

Notes

Best eaten within 2 to 3 days. Not ideal for freezing, as texture may change.