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Traditional English Trifle Recipe

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★★★★★

4.5 from 102 reviews

This Traditional English Trifle is a classic layered dessert featuring moist cake soaked in cream sherry, sweet raspberry preserves, fresh seasonal berries, rich vanilla custard, and light whipped cream. The combination of textures and flavors creates an elegant and refreshing dessert perfect for celebrations or anytime indulgence.

Ingredients

Scale

Custard

  • 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)

Cake Layer

  • 1 9×13 white or yellow cake (baked and cooled)
  • 1/2 cup cream sherry
  • 3 heaping tablespoons seedless red raspberry jam or preserves

Fruit Layer

  • 2 cups sliced fresh strawberries
  • 1 cup fresh raspberries
  • 1 tablespoon cream sherry
  • 1 tablespoon sugar

Whipped Cream

  • 1 1/2 cups heavy whipping cream
  • 1 teaspoon powdered sugar

Instructions

  1. Prepare the Custard: Heat the milk over low to medium heat, stirring frequently until it just starts to simmer and steam rises. In a large mixing bowl, whisk together the egg yolks, sugar, and cornstarch until light and smooth. Gradually temper the eggs by slowly dribbling in the hot milk while constantly whisking to prevent curdling. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly until it boils and thickens, about 1-2 minutes. Remove from heat, stir in vanilla, let cool briefly, then whisk in butter until smooth. Cover with plastic wrap touching the surface and chill.
  2. Prepare the Cake: Cut the cooled 9×13 cake horizontally into two layers. Brush the cut sides with cream sherry. Spread the raspberry jam over the sherry-soaked sides. Cut the cake into 1-2 inch squares.
  3. Macerate the Fruit: In a medium bowl, combine sliced strawberries, fresh raspberries, cream sherry, and sugar. Stir gently to coat and refrigerate until ready to assemble.
  4. Make the Whipped Cream: Combine heavy whipping cream and powdered sugar in a mixing bowl. Beat on high speed for about 2 minutes until stiff peaks form. Keep chilled.
  5. Assemble the Trifle: In a trifle dish, layer one-third of the cake cubes (jam side up), followed by one-third of the macerated fruit, then one-third of the custard, and finally one-third of the whipped cream. Repeat these layers two more times. Decorate the top with fresh berries. Chill until ready to serve.

Notes

  • Be sure to temper the eggs slowly when adding hot milk to avoid curdling the custard.
  • Use a shallow bowl and cover custard with plastic wrap directly on the surface to prevent skin formation.
  • The cream sherry adds a traditional flavor but can be omitted or substituted for a non-alcoholic alternative.
  • The cake should be fully cooled before slicing and assembling to prevent sogginess.
  • For best results, prepare the trifle several hours or the day before to allow flavors to meld.

Keywords: Traditional English Trifle, layered dessert, custard, whipped cream, fresh berries, cake dessert, classic trifle

Find it online: https://chefmilacook.com/traditional-english-trifle-recipe/