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Classic English Trifle

Close-up of a layered berry trifle with sponge cake, cream, strawberries, blueberries, and raspberries in a crystal bowl.
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Make a beautiful, layered dessert featuring sponge cake soaked in sherry, custard, fruit, and whipped cream, perfect for any gathering.

Ingredients

Scale
  • 1 pound pound cake or ladyfingers, cut into 1-inch cubes
  • 1/2 cup sweet sherry or fruit juice (like orange or raspberry)
  • 3 cups prepared vanilla custard (store-bought or homemade)
  • 2 cups mixed fresh or frozen berries (strawberries, raspberries)
  • 1/4 cup raspberry jam, warmed slightly
  • 2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Almond slivers or chocolate shavings for garnish

Instructions

  1. Arrange half of the cake cubes in the bottom of a large glass trifle bowl.
  2. Drizzle half of the sherry or juice evenly over the cake layer. Press down gently.
  3. Spread half of the warmed jam over the soaked cake layer.
  4. Carefully spoon half of the custard evenly over the jam layer.
  5. Repeat the layering process: remaining cake cubes, remaining sherry, remaining jam, and remaining custard.
  6. Chill the trifle for at least 2 hours, or until the custard is set.
  7. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  8. Spread the whipped cream evenly over the top custard layer.
  9. Garnish the top with almond slivers or chocolate shavings before serving.

Notes

  • If you want a brighter color contrast, use sliced strawberries pressed against the glass sides before adding the custard layers.
  • For a non-alcoholic version, use orange juice or cranberry juice instead of sherry.
  • You can substitute instant vanilla pudding mix for homemade custard to save time.

Nutrition

Find it online: https://kitchenslang.com/beautiful-trifle-recipe/