Summer Fruit Whim-Whams

Summer Whim Whams (yes, they really are called that!) are an early 19th-century version of the trifle so beloved of we Brits.

Recipe by Denise Tollyfield

Summer Fruit Whim-Whams

Prep Time: 10 mins
Cook Time: 1 hour
Serves: 4


  • 1 pint double cream
  • 60g caster sugar
  • 100ml sweet white wine or sherry
  • Grated zest of a lemon
  • 1 packet of sponge fingers
  • 200g raspberries
  • 2 tsp rose water
  • Edible dried rose petals and pistachios


  1. You will need four pretty glass sundae dishes. Break up two or three sponge fingers per person and place in the base of each dish.
  2. Sprinkle with a little of the wine or sherry, then add a layer of raspberries.
  3. Whip the cream with the sugar, remaining wine or sherry, lemon zest and rose water to soft peaks.
  4. Layer the cream on top of the raspberries, then repeat again with layers of sponge fingers and fruit, finishing with cream.
  5. Refrigerate for an hour or so, then sprinkle with the rose petals and pistachios. These little desserts are best eaten on the day they are made.


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