United Kingdom Trifle
There's nothing trifling about English trifle, which makes a statement on the table and leaves diners wanting more. A glass trifle dish shows off this dessert's layers of cake, custard, fruit, and cream, but doesn't reveal the sherry that adds complexity and brightness to each serving. Variations include blueberries, bananas, or other fruit, or Madeira wine instead of sherry. Recipe Servings: Serves 8 to 10
Prep Time
1 minute
+ 30 minutes resting
+ 30 minutes resting
Cook Time
15 minutes
Total Time
46 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 cups (950 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1 tsp (5 ml) vanilla extract
- 8 egg yolks
- 4 tbsp (60 ml) sugar
- 2 tbsp (30 ml) cornstarch
- 1 white or yellow cake, baked and cooled
- 1/2 cup (120 ml) cream sherry
- 3 heaping Tbsp (45–55 ml) seedless red raspberry jam or preserves
- 1 1/2 cups (350 ml) heavy whipping cream
- 1 tsp (5 ml) powdered sugar
- 2 cups (400 g) sliced fresh strawberries
- 1 cup (125 g) fresh raspberries
- 1 Tbsp (15 ml) cream sherry
- 1 Tbsp (15 ml) sugar
Directions
- Combine the milk, heavy cream, and vanilla extract in a heavy saucepan set over medium-low heat just until it begins to simmer, stirring frequently.
- Turn heat off.
- Combine the sugar and cornstarch in a large bowl.
- Add the egg yolks and whisk until light and fluffy.
- Add the hot milk to the egg mixture gradually, whisking constantly. Do this very slowly, whisking to distribute the heat, so eggs do not scramble.
- Transfer mixture into saucepan and cook over medium heat, stirring constantly, until custard thickens, about 2–6 minutes. When custard is thick and smooth, pour into a shallow bowl.
- Place a piece of plastic wrap directly on surface of custard to prevent it from forming a skin.
- Chill in refrigerator.
- Cut cake into large, thin slices.
- Brush each slice with cream sherry.
- Spread raspberry jam on each slice.
- Cut each slice into cubes.
- Beat heavy whipping cream and powdered sugar in a large bowl until stiff peaks form.
- Cover and chill in the refrigerator.
- Cover the bottom of a trifle dish with cake pieces, jam-side up.
- Spread 1/3 of fruit on top of cake.
- Spread 1/3 of custard on top of fruit.
- Spread 1/3 of whipped cream on top of custard.
- Repeat these steps two more times.
- Decorate trifle with fresh fruit.
- Chill until serving time.
For Custard:
For Cake:
For Topping:
For Assembly:
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