|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 44g||16%|
|Dietary Fiber 3g||11%|
|Total Sugars 20g|
|Vitamin C 12mg||60%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
An English trifle is a quintessential dessert that has graced British tables for more than four centuries. This decadent-looking treat is simply luscious and often made with alcohol, some with jelly and some not, while the fruit is a must-have for some and a turn-off to others.
Essentially, an English trifle needs sponge fingers or pound cake, perhaps soaked in sherry—but this is optional only if children are not involved. It also needs jelly (aka Jell-O in the U.S.), a thick layer of creamy custard, and a deep layer of lightly whipped fresh cream. The rest is all about personal preference.
A trifle made with jelly might be more appealing to children, and many adults love it too, because as it soaks into the cake, it gives it more texture. If you prefer a trifle without jelly, simply proceed without it—this will be quicker to make because it doesn't need to set up in the fridge. Both are equally delicious.
A footed trifle bowl is traditional and makes an elegant presentation for the famous British dessert. If you don't have one, make it in any large glass dish, or assemble it in individual glasses.
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2 to 3 tablespoons sherry, optional
2 cups fresh raspberries or strawberries (do not use frozen)
2 cups jelly or Jell-O made to packet instructions (or make your own)
2 cups thick homemade custard (or canned)
2 cups softly whipped cream
Whole raspberries or strawberries, garnish
Toasted sliced almonds, optional garnish
Grated chocolate, optional garnish
Gather the ingredients.
Line the bottom of the trifle bowl or glasses with the sponge fingers or cake in a nice even layer. If you want to use sherry, now is the time to add it. Brush it on the sponge and let it soak in for 5 minutes.
Cover the fingers with a thick layer of raspberries or strawberries. Slowly and gently pour over 1/3 of the liquid jelly and put into the fridge—doing this will set the sponge and fruit into the bottom of the bowl. Once this layer is set, pour over the remaining jelly and leave to set.
Once set, spoon a thick layer of custard on top.
Finish with a thick layer of whipped cream either spooned over or piped using a piping bag.
All that's left to do is to decorate as you wish, with fresh fruit, maybe almonds or chocolate, that is up to you.
Serve and enjoy.
- If you don't have sponge cake, you can use 6-ounce/160-gram packages of trifle sponges or sponge fingers instead.
- If you have some trifle leftover, cover the dish and store it in the refrigerator. It will keep for up to three days. The sponge will soak up the layers, and it will not look as beautiful, but it will remain delicious.
This traditional British trifle recipe is just the beginning, and you can take it anywhere you like.
- Some people add multiple layers of fruit and custard.
- Brandy, Madeira, or a sweet white wine can replace the sherry.
- Explore other trifle recipes such as a decadent chocolate trifle, a rum-infused panettone trifle featuring the Italian fruitcake, or enjoy the seasonal taste of a pumpkin and gingerbread trifle.
- The trifle is so popular that other desserts have been adapted to this form. For instance, there's a red velvet trifle, a banana split trifle, and a black forest brownie trifle that happens to be gluten free.
Can a Trifle Be Made in Advance?
Over time, a trifle will settle to the bottom and lose its layers, so you don't want to make it too early. If using jelly, prepare the bottom layers with enough time for them to set up. You can also prepare all of the ingredients and have them ready in the refrigerator. It's generally best to finish assembling a trifle no more than an hour in advance.