In food the alcohol itself is cooked off. Cooking chicken in a white wine sauce, or putting ale in a beef pie is never going to get you remotely inebriated, because the alcohol itself is cooked off in the preparation process - leaving only the flavour.

A trifle might be different, because there is just straight-up sherry in it, but personally, I don't consider food that has had simmered-off alcohol used for a flavouring to be breaking edge because it simply has no impact.