Name: Traditional English Trifle Recipe
Prep time: 30 min
Cook time: 15 min
Total time: PT-490150H25M27S
Cuisine: English
Ingredients: 4 cups whole milk; 8 large egg yolks; 1/2 cup granulated sugar; 4 tablespoons cornstarch; 1 1/2 teaspoons vanilla extract; 1/2 cup butter (cut into small pieces); 1 9×13 white or yellow cake (baked and cooled); 1/2 cup cream sherry; 3 heaping tablespoons seedless red raspberry jam or preserves; 2 cups sliced fresh strawberries; 1 cup fresh raspberries; 1 tablespoon cream sherry; 1 tablespoon sugar; 1 1/2 cups heavy whipping cream; 1 teaspoon powdered sugar

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Introduction

Traditional English trifle is a classic layered dessert featuring moist cake, fresh fruit, rich custard, and fluffy whipped cream. It’s a perfect treat for special occasions or a delightful ending to any meal. This recipe guides you through making each component from scratch for an authentic experience.

The image shows a glass trifle bowl filled with a layered dessert placed on a white marbled surface with a beige crocheted mat underneath. The dessert has four distinct layers: at the bottom, there is a layer of yellow custard, followed by a layer of white whipped cream mixed with chunks of light brown cake and pieces of red strawberry, then another layer of yellow custard, and another layer of whipped cream with strawberries and cake bits. The top layer is white whipped cream adorned with evenly spaced, bright red strawberry slices in a circular pattern. Next to the bowl is a spoon with a silver head and a white handle with pink polka dots. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups whole milk
8 large egg yolks
1/2 cup granulated sugar
4 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1/2 cup butter (cut into small pieces)
9×13 white or yellow cake (baked and cooled)
1/2 cup cream sherry
3 heaping tablespoons seedless red raspberry jam or preserves
2 cups sliced fresh strawberries
1 cup fresh raspberries
1 tablespoon cream sherry
1 tablespoon sugar
1 1/2 cups heavy whipping cream
1 teaspoon powdered sugar

Instructions

Step 1: Heat the milk over low-medium heat, stirring often, until it just begins to simmer and steam rises from the surface.
Step 2: In a large bowl, whisk the egg yolks, granulated sugar, and cornstarch until light and smooth. Using a slow, steady stream, gradually add a small amount of the hot milk into the egg mixture while whisking constantly to temper the eggs.
Step 3: Once tempered, pour the egg mixture back into the saucepan and heat over medium. Whisk continuously until the mixture reaches a boil and thickens, about 1–2 minutes.
Step 4: Remove from heat, stir in vanilla extract, let sit for 5 minutes, then whisk in butter until smooth. Pour custard into a shallow bowl, cover with plastic wrap touching the surface, and chill until cold.
Step 5: Slice the cake horizontally into two layers. Brush the cut sides with 1/2 cup cream sherry, then spread raspberry jam over the sherry. Cut into 1–2 inch squares.
Step 6: In a bowl, combine sliced strawberries, raspberries, 1 tablespoon cream sherry, and 1 tablespoon sugar. Stir gently and refrigerate to macerate.
Step 7: Beat heavy whipping cream and powdered sugar in a chilled bowl on high speed until stiff peaks form. Keep refrigerated until ready to assemble.
Step 8: To assemble, layer one-third of the cake cubes (jam side up) in a trifle dish, followed by one-third of the fruit, custard, and whipped cream. Repeat the layers two more times. Decorate the top with fresh fruit and refrigerate until serving.

Tips & Variations

Use a stand mixer bowl to hold while whisking by hand for easier tempering of eggs without extra bowls.
Substitute cream sherry with orange juice for a non-alcoholic version.
Try other berries like blueberries or blackberries for a different fruit mix.
Allow the trifle to chill for at least 4 hours for the flavors to meld perfectly.

Storage

Store the trifle covered in the refrigerator for up to 2 days. It’s best enjoyed fresh, as the cake may soften over time. If needed, gently re-whip the cream topping before serving.

How to Serve

A tall, clear glass trifle bowl stands on a short pedestal, filled with seven visible layers. Starting from the bottom, there is a light brown crumbly layer, followed by a thick pale yellow creamy layer. Next, a white whipped cream layer dotted with small red strawberry pieces is visible, then another thin pale yellow creamy layer with more scattered strawberry bits and light brown sponge cake pieces. Above that, another fluffy white whipped cream layer with strawberry bits and sponge pieces is shown. The top layer is smooth pale yellow cream, garnished with neatly sliced red strawberries arranged in a circular pattern. The bowl sits on a beige crocheted doily on a wooden table, with a large silver spoon with a pink and white polka dot handle next to it. The background is a plain grey wall and the surface is edited to white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the custard ahead of time?

Yes, the custard can be made a day ahead and refrigerated. Just cover it tightly with plastic wrap pressed against the surface to prevent a skin from forming.

What type of cake works best for this trifle?

White or yellow sponge cakes are ideal as they absorb the sherry and hold the layers well without becoming too soggy.