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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.

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)

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

Find it online: https://yumfamilyrecipes.com/english-trifle/