Classic English Trifle
A quintessential British layered dessert, featuring cubes of sponge cake soaked in sherry, topped with fruit, rich custard, and whipped cream. A beloved centerpiece for celebrations, especially Christmas.
🧂 Ingredients
- 300 g Sponge cake or ladyfingers(Store-bought or homemade. Day-old cake works well.)
- 100 ml Sweet sherry(Or to taste. Amontillado or medium sherry is traditional. Can substitute with fruit juice for an alcohol-free version.)
- 600 ml Ready-made custard(Or homemade custard. Ensure it's thick enough to hold its shape.)
- 400 g Mixed berries or fruit(Fresh or frozen (thawed). Strawberries, raspberries, and peaches are popular choices. If using larger fruits, chop them into bite-sized pieces.)
- 400 ml Heavy whipping cream(Chilled. For whipping.)
- 2 tbsp Granulated sugar(Optional, for whipping cream.)
- 1 tsp Vanilla extract(Optional, for whipping cream.)
- Optional Toasted flaked almonds or grated chocolate(For decoration.)
👨🍳 Instructions
- 1
Prepare the base: Cut the sponge cake into 1-inch cubes or slices. Arrange them in a single layer at the bottom of a large glass trifle bowl (approximately 2-liter capacity). Drizzle the sherry evenly over the sponge, ensuring it's well-soaked but not swimming. Let it sit for about 5-10 minutes to absorb.
⏱️ 15 minutes - 2
Add the fruit layer: Scatter the prepared berries or fruit evenly over the sherry-soaked sponge. If using larger fruits, ensure they are cut into bite-sized pieces for easy eating.
⏱️ 5 minutes - 3
Pour the custard: Gently pour the custard over the fruit layer, ensuring it covers the fruit completely and reaches the edges of the bowl. Smooth the top with a spatula. Cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
⏱️ 5 minutes - 4
Chill the trifle: Refrigerate the trifle for at least 2 hours, or preferably 4 hours, to allow the custard to set firmly and the flavors to meld. The longer it chills, the better the layers will hold.
⏱️ 2-4 hours - 5
Whip the cream: Just before serving, pour the chilled heavy whipping cream into a clean bowl. Add the optional sugar and vanilla extract. Whip using an electric mixer or whisk until soft peaks form. Be careful not to over-whip.
⏱️ 5 minutes - 6
Top and decorate: Remove the plastic wrap from the chilled trifle. Spoon or pipe the whipped cream evenly over the custard layer, creating a smooth or decorative finish. Garnish with toasted flaked almonds, grated chocolate, or a few fresh berries, if desired.
⏱️ 5 minutes
💡 Pro Tips
- ✓Ensure each layer is distinct and visible through the glass bowl for the classic trifle presentation.
- ✓Sherry is the traditional alcohol, but other sweet wines or even fruit juices can be used.
- ✓For an alcohol-free version, use fruit juice that complements your chosen fruit, such as orange juice or apple juice.
- ✓Make sure your custard is thick enough; a runny custard will make the layers blend together.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Alcohol-free: Replace sherry with fruit juice (e.g., orange, apple, or berry juice).
- Jelly layer: Add a layer of set jelly (jello) over the fruit before adding the custard. Allow the jelly to set completely before proceeding.
- Different cakes: Use Madeira cake, pound cake, or even stale gingerbread for a different flavor profile.
- Chocolate trifle: Use chocolate sponge cake and a chocolate custard.