English Trifle

Why You’ll Love English Trifle Recipe

This English trifle combines a variety of textures and tastes — tender cake that soaks up a lightly sweet sherry syrup, silky custard, bright berries and fluffy whipped cream. It’s rich and elegant enough for special occasions, yet surprisingly easy to assemble. Make it ahead to let the flavors mingle and enjoy a dessert that practically serves itself.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Custard layer:
whole milk
heavy cream
fine salt
egg yolks
sugar
cornstarch
unsalted butter
vanilla extract
optional brandy

Cake and sherry simple syrup:
pound cake or sponge cake cubes
cream sherry
water
sugar
orange peel
optional brandy and vanilla

Fruit layer:
mixed fresh berries (raspberries, strawberries, optional blackberries or blueberries)
sugar
optional sherry or orange juice
raspberry jam or preserves

Topping:
heavy cream
powdered sugar
vanilla extract
extra berries for garnish

Directions

1. Prepare Custard – In a saucepan, warm the milk, cream and salt until steaming. In a bowl, whisk egg yolks with sugar and cornstarch, then temper with the hot milk mixture. Return to heat and cook, whisking constantly until thickened. Stir in butter, vanilla and optional brandy. Press plastic wrap directly onto the custard surface and chill completely.

2. Prep Cake & Syrup – Cut cake into cubes and leave out to dry slightly. In a saucepan, simmer sherry, water, sugar and orange peel to make a simple syrup. Let it cool before using.

3. Prepare Fruit – Toss berries with sugar and optional sherry or orange juice until glossy. Warm the raspberry jam until it becomes pourable.

4. Assemble Trifle – In a glass trifle bowl, layer cake cubes and drizzle with the sherry syrup. Spread a thin layer of jam, then spoon over the custard and top with berries. Repeat layers if needed. Cover and refrigerate for at least 4 hours or overnight.

5. Finish – Whip cream with powdered sugar and vanilla extract until soft peaks form. Spread whipped cream over the chilled trifle and garnish with extra berries before serving.

Servings and timing

Servings: 12 servings (approximate)
Prep Time: 1 hour 15 minutes
Chill Time: at least 4 hours (preferably overnight)
Total Time: about 5 hours 15 minutes (including chilling)

Variations

• Non-Alcoholic: Replace sherry with orange juice, berry juice or tea for an alcohol-free version.

• Different Fruit: Add or swap fruits such as peaches, cherries or kiwi for variety.

• Jelly Layer: Include a fruit gelatin layer between the cake and custard for a traditional British twist.

• Chocolate Twist: Substitute chocolate cake and chocolate pudding for a rich, decadent version.

Storage/Reheating

• Refrigerator: Store the assembled trifle covered in the refrigerator for up to 2 days. The cake will continue to absorb moisture and soften.

• Freezing: It’s not recommended to freeze a fully assembled trifle, as the custard and berries may separate and become watery. If needed, freeze the components separately and assemble before serving.

FAQs

What makes a dessert a trifle?

A trifle is defined by its layers — typically cake soaked in alcohol or juice, fruit, custard and whipped cream, all served in a glass dish.

Can I make this trifle ahead of time?

Yes, trifle is perfect for making ahead. It should chill for at least 4 hours or overnight so the flavors can meld and the layers set.

Do I have to use alcohol in the trifle?

No, you can replace the sherry with fruit juice or tea for a non-alcoholic version without compromising the flavor.

What cake is best for trifle?

Pound cake, sponge cake or ladyfingers work best because they hold their shape and absorb liquid without becoming soggy.

Can I use frozen fruit?

Yes, but fresh fruit yields the best texture and presentation. If using frozen, thaw and drain thoroughly before layering.

How long should I chill the trifle?

Chill for at least 4 hours, but overnight is ideal for the best flavor and structure.

Why is my trifle watery?

Excess moisture from fruit or over-soaked cake can make a trifle watery. Drain fruit well and drizzle syrup lightly.

Can I skip the jelly layer?

Absolutely. While some traditional trifles include a gelatin layer, it’s optional and based on personal preference.

How do I serve trifle?

Use a large spoon to scoop through all the layers so each serving includes cake, custard, fruit and whipped cream.

What’s the best bowl for trifle?

A clear glass trifle bowl is ideal to showcase the beautiful layers, but any deep glass bowl will work.

Conclusion

Traditional English trifle is a stunning and satisfying dessert that layers texture, flavor and visual appeal into one show-stopping dish. With soft sherry-soaked cake, smooth custard, bright fruit and fluffy cream, it’s a festive favorite perfect for any occasion. Whether you stick with tradition or customize it with your own twist, this dessert is sure to impress.

English Trifle

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This classic English Trifle is a layered dessert featuring sponge cake soaked in sherry, creamy custard, jam, fruit, and whipped cream. It’s an elegant and festive treat perfect for holidays and special occasions.

• Author: Emily
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes + chilling time
• Yield: 10 servings
• Category: Dessert
• Method: No-Bake
• Cuisine: English
• Diet: Vegetarian

Ingredients

• 1 store-bought pound cake, cut into 1-inch cubes
• 1/3 cup sweet sherry or fruit juice
• 1 cup raspberry jam
• 1 (3.4-ounce) box instant vanilla pudding mix
• 2 cups cold milk
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups fresh raspberries
• 1 cup sliced strawberries
• 1/4 cup toasted sliced almonds (optional)

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Instructions

1. Prepare the pudding by whisking together the pudding mix and cold milk in a medium bowl. Refrigerate until set, about 5 minutes.
2. In a large trifle dish or glass bowl, place half of the cubed pound cake in the bottom.
3. Sprinkle half of the sherry or fruit juice evenly over the cake cubes.
4. Spread half of the raspberry jam over the cake layer.
5. Add half of the pudding over the jam, spreading evenly.
6. Layer half of the raspberries and strawberries over the pudding.
7. Repeat the layers with the remaining pound cake, sherry, jam, pudding, and fruit.
8. In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
9. Spread or pipe the whipped cream over the top of the trifle.
10. Garnish with toasted sliced almonds and a few extra berries if desired. Chill for at least 2 hours before serving.

Notes

• For a non-alcoholic version, substitute fruit juice for the sherry.
• Trifle can be made a day ahead and refrigerated overnight.
• Feel free to use other berries like blueberries or blackberries.
• Make sure to chill well before serving for best flavor and texture.

Nutrition

• Serving Size: 1 serving
• Calories: 410
• Sugar: 32g
• Sodium: 210mg
• Fat: 26g
• Saturated Fat: 15g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 85mg