Traditional English Trifle: A Nostalgic Layered Dessert Experience
For many, certain desserts evoke powerful memories, a sweet echo of childhood, family gatherings, and festive occasions. If I had to choose one dessert that most perfectly encapsulates this feeling of nostalgia for me, it would undoubtedly be this cherished family recipe for English Trifle. Every holiday season, our family would journey to my aunt’s house, eagerly anticipating a magnificent feast. The highlight was always the dazzling dessert table, laden with homemade treats: a rich chocolate cake, delicate lemon and mincemeat tarts, often a freshly baked pie of some sort, and, without fail, a glorious English Trifle. This quintessential British dessert is a symphony of textures and flavors, typically comprising layers of velvety custard, sherry-soaked sponge cake, vibrant fruit, sweet jam, and a generous topping of fluffy whipped cream.
The Enduring Charm of English Trifle: A Personal Connection
My blog features quite a few trifle recipes, each with its unique charm, but this specific English trifle holds a special place in my heart and in my family’s culinary traditions. It’s a recipe that has been passed down through generations, embodying the spirit of celebration and togetherness. While recipes for trifle can indeed vary from one family to another, or even region to region, the fundamental elements remain consistently delightful: a soft sponge cake generously infused with spirits (traditionally sherry or Madeira wine), rich custard, light whipped cream, and a medley of fresh or preserved fruits. I vividly recall one of my aunts often adding slices of banana to her trifle, a delightful personal touch that made her version uniquely memorable.
My personal connection to this dessert runs deep, stemming from my British heritage. Though I was born in England, I moved to the United States at the tender age of two. Growing up, our home was a vibrant tapestry of British culture, filled with delightful phrases like “blimey” and “rubbish,” alongside other charming British colloquialisms. The photograph above, taken shortly after our arrival in the U.S. in 1969, captures a precious moment. I’m the little girl in the white coat, my older brother stands beside me in his brown coat, and my beloved mother—may she rest in peace—cradles my younger brother, Michael. The two children in the pink coat and red hat were our new friends, symbolizing the beginning of our American journey. You can find more of these treasured old family photos and a heartfelt dedication to my mother in my post about Classic Yellow Cake: Dedicated to the Memory of My Mother.
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The Rich History and Evolution of the English Trifle Recipe
Over the centuries, the trifle, particularly in America and other parts of the world, has gracefully adapted to diverse tastes and available ingredients. Some modern variations might incorporate pudding instead of traditional custard, while others omit sherry or Madeira wine, opting for non-alcoholic fruit juices to cater to all. There are even exciting renditions that introduce chocolate or other inventive ingredients, pushing the boundaries of this classic. These adaptations often arose out of necessity or convenience; for instance, traditional English custard can now be easily purchased in powdered form, famously as Bird’s Custard Powder, simplifying the preparation process for home cooks.
It’s an interesting historical tidbit that, despite its name, the English didn’t actually “invent” the trifle; the Scots did! Historical records show Scottish recipes for layered desserts dating back to the late 1500s. Of course, many hundreds of years ago, Scotland and England united to form the United Kingdom, so referring to this delightful dessert as “English” is entirely fair and commonly accepted. For those curious about my own roots, I am proudly half Scottish (my father was born in the Shetland Isles of Scotland) and half English (my mother was born in England, and I in Leicester). I still cherish connections with family throughout the UK, with relatives in beautiful Cornwall, charming Droitwich Spa, and historic Canterbury, to name just a few places.
Crafting the Perfect English Trifle: Essential Tips and Ingredients
The Custard Conundrum: Homemade vs. Bird’s Custard Powder
During my childhood, my family consistently relied on Bird’s Custard Powder for our English trifle. It’s a convenient and traditional option. However, finding it where I currently live can be a challenge, prompting me to master the art of making custard from scratch. While I thoroughly enjoy a good pudding, for this particular dessert, I staunchly insist on using genuine custard. There’s an indescribable aroma that wafts from a freshly made custard, a fragrance that instantly transports me back to the cherished home we lived in before moving to America. It’s a scent I truly savor.
For those who prefer convenience, Bird’s Custard Powder is a fantastic choice and can often be found in specialty grocery stores or ordered online. If you opt for this route, prepare two batches (equivalent to 2 pints) according to the package directions. My recipe provides instructions for making custard from scratch, offering a richer, more authentic flavor profile.
Choosing Your Cake Base
A good trifle needs a substantial yet soft cake base that can absorb the sherry without becoming soggy. You can use a store-bought cake for this trifle, which is a great time-saver. Most traditional English cooks favor a Madeira cake, a dense, buttery cake similar to an American pound cake, famously named after the fortified wine often served alongside it. Alternatively, ladyfingers, or “trifle fingers” as they’re known in England (find them here), also make an excellent choice for their delicate texture and absorbency.
Baker’s Tips for Trifle Success
- A trifle is assembled in layers, much like a tiramisu, but is traditionally presented in a beautiful, clear trifle bowl to showcase its vibrant strata. This transparency is part of the dessert’s visual appeal.
- Don’t let a leftover cake go to waste! I’ve often used remaining pieces from a white cake to create a delicious trifle, demonstrating the versatility of this dessert.
- The secret to a truly exceptional trifle lies in allowing ample chilling time. This allows the flavors to meld beautifully and the cake to fully absorb the sherry, creating a harmonious and delicious experience.
Ingredients for This Traditional English Trifle
This recipe balances homemade goodness with options for convenience, ensuring a perfect trifle every time.
For the Custard Layer (Homemade or Bird’s Custard!)
(If you opt for Bird’s Custard powder, prepare two batches (2 pints) following the instructions on the package.)
- 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
For the Cake Layer
- 9×13 white or yellow cake, baked and thoroughly cooled (or equivalent ladyfingers/Madeira cake)
- 1/2 cup cream sherry
- 3 heaping tablespoons seedless red raspberry jam or preserves
For the Fruit Layer
- 2 cups sliced fresh strawberries
- 1 cup fresh raspberries
- 1 tablespoon cream sherry
- 1 tablespoon sugar
For the Whipped Cream
- 1 1/2 cups heavy whipping cream
- 1 teaspoon powdered sugar
Helpful Kitchen Tools for Making Trifle
Having the right tools can make the trifle-making process smoother and more enjoyable:
- Medium saucepan: Essential for preparing the custard.
- Stand Mixer: Invaluable for whisking eggs and whipping cream, saving your arms from fatigue.
- Mixing bowls: A variety of sizes for different ingredients and mixtures.
- Whisk: For ensuring smooth, lump-free custard and airy whipped cream.
- Trifle Bowl: The star of the show, ideal for showcasing the beautiful layers.
Step-by-Step Guide: How to Assemble Your English Trifle
The journey to a perfect English Trifle begins with preparation. You’ll want to ensure your cake and custard are ready and cooled before assembly. If you’re using a store-bought pound cake or ladyfingers, you can dive straight into making the custard. If baking from scratch, tackle the cake first. Both components need to be completely cool to prevent melting and ensure stable layers.
- Prepare the Custard: Begin by gently heating the whole milk in a medium saucepan over low-medium heat, stirring frequently. You want it to just reach a simmer, indicated by faint wisps of steam rising from the surface. Be careful not to let it boil vigorously. (If using Bird’s Custard powder, follow the preparation instructions on the canister for two pints.)
- In a separate large mixing bowl, whisk together the egg yolks, granulated sugar, and cornstarch until the mixture is light yellow, smooth, and well combined. This forms the base of your rich custard.
- Temper the Eggs: This crucial step prevents the eggs from scrambling. Slowly, a few drops at a time, dribble a small amount of the hot milk into the egg yolk mixture while continuously whisking. This gradually raises the temperature of the eggs. Once you’ve incorporated a good amount of hot milk and the mixture is warm, you can gradually add the remaining milk in a steady stream, still whisking constantly. Pour this tempered mixture back into the saucepan.
- Thicken the Custard: Heat the mixture over medium heat, continuing to whisk constantly with a sturdy rubber spatula. This prevents sticking to the bottom of the pan. Bring the custard to a gentle boil, then continue whisking for 1-2 minutes until it thickens considerably and coats the back of a spoon. Remove from heat, whisk in the vanilla extract, and let it sit for 5 minutes. Then, whisk in the butter until fully incorporated and the custard is thick and smooth.
- Cool the Custard: To speed up the cooling process, pour the hot custard into a shallow bowl. Place this bowl into a larger bowl filled with ice, creating an “ice bath.” Add some water to the ice. This will rapidly chill the custard, preventing a skin from forming and helping it achieve its ideal texture. Cover the surface directly with plastic wrap to prevent a skin if not using an ice bath. Chill completely in the refrigerator.
- Prepare the Cake Layer: To ensure the cake thoroughly soaks up the sherry, cut your baked and cooled 9×13 cake horizontally into two layers. Place these layers cut-side up. Generously brush both cut sides with the cream sherry. Then, evenly spread the seedless red raspberry jam over the sherry-soaked cake. Cut the cake halves into small, manageable squares, roughly 1-2 inches in size. These cake pieces will form the delightful base of your trifle layers.
- Macerate the Fruit: For the fruit layer, I used a delightful combination of fresh sliced strawberries and fresh raspberries. While fresh fruit is ideal when in season, it’s quite common, especially during colder months, for people to use frozen fruit, thawed and macerated. Some English cooks prefer to use fruit as is, but unless my berries are at their peak ripeness, I find that macerating them helps to soften any tartness and enhances their flavor. Combine the sliced berries with the additional tablespoon of sugar and cream sherry in a medium bowl. Stir gently to coat and set aside to macerate while you prepare the remaining components.
- Whip the Cream: In a large mixer bowl (preferably chilled), combine the heavy whipping cream and powdered sugar. Beat on high speed for about 2 minutes, or until stiff peaks form. Be careful not to over-whip, which can result in grainy cream. Keep the whipped cream chilled in the refrigerator until you’re ready to assemble.
Assembling Your Stunning Trifle
- Once all components are cooled and ready, begin assembling your trifle in a clear trifle dish. Start by placing one-third of the jam-brushed cake cubes (jam side up) evenly across the bottom of the dish.
- Next, carefully layer one-third of the macerated fruit over the cake.
- Follow with one-third of the chilled, homemade custard, spreading it gently to cover the fruit layer.
- Finally, top this with one-third of the freshly whipped cream, creating a fluffy, cloud-like layer.
- Repeat these four layers two more times, ensuring each layer is as even as possible for a beautiful presentation.
- Once all layers are complete, garnish the top with extra fresh sliced strawberries or raspberries for an appealing finish. Chill the entire trifle in the refrigerator for at least 4 hours, or ideally overnight, before serving. This allows the flavors to fully meld and the cake to absorb the sherry, creating a truly irresistible dessert.
A Final Note on Preparation: Don’t be intimidated by the seemingly long list of ingredients and instructions for this traditional English trifle. Much of the detail accounts for making the custard from scratch, which, while rewarding, can be substituted. If you opt to purchase Bird’s Custard Powder, you’ll significantly reduce your preparation time without sacrificing the authentic flavor profile. Whether homemade or semi-homemade, the result is a truly delightful and nostalgic dessert. Enjoy the process and the delicious outcome!
Explore More Layered Desserts and Trifle Variations
If you have a fondness for layered desserts, you might also enjoy my unique English Trifle Cheesecake and this decadent Tiramisu Cheesecake. For a wide array of sweet inspirations, browse all the dessert recipes here.
Should you wish to delve into other exciting trifle versions beyond this classic, here are some fantastic recipes to save and try:
- Strawberry Shortcake Trifle – Amanda’s Cookin’
- Tiramisu Trifle – Amanda’s Cookin’
- Black Forest Trifle – Happy Hooligans
- Lemon Blueberry Trifle – Amanda’s Cookin’
- Banana Caramel Yogurt Trifle – Spaceships and Laserbeams
- Carrot Cake Trifle – Amanda’s Cookin’
- German Chocolate Cake Trifle – Tatertots and Jello
- Mixed Berry Trifle – Amanda’s Cookin’
- Chocolate Covered Strawberry Trifle – Today’s Creative Life
- Chocolate Peppermint Trifle – Amanda’s Cookin’
- Chocolate Lasagna Trifle – Amanda’s Cookin’
- Strawberry Lasagna Trifle – Amanda’s Cookin’
- Lemon Lush Trifle – Amanda’s Cookin’
This post was originally published on March 25, 2014, and has been updated for clarity and comprehensiveness.
Traditional English Trifle
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
CUSTARD LAYER
- 4 cups whole milk
- 8 large egg yolks
- ½ cup granulated sugar
- 4 tablespoons cornstarch
- 1 ½ teaspoons vanilla extract
- ½ cup butter cut into small pieces
CAKE LAYER
- 9×13 white or yellow cake baked and cooled
- ½ 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 ½ cups heavy whipping cream
- 1 teaspoon powdered sugar
Things You’ll Need
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Saucepan
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Stand mixer
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Mixing bowls
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Whisk
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Trifle bowl
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Measuring cups and spoons
Before You Begin
- If you decide to use Bird’s Custard powder, make two batches (2 pints) following the instructions on the back of the can.
- When making homemade custard, if it doesn’t bubble long enough, its structure can break down, turning the custard from thick to runny. The good news is that if your chilled custard has lost its thickness, you can return it to the stove and reheat it while whisking to thicken it back up.
Instructions
For the Custard
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Heat the milk over low-medium heat, stirring frequently, until it just begins to simmer and steam rises from the surface.4 cups whole milk
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Meanwhile, in a large mixing bowl, whisk the egg yolks, sugar, and cornstarch until light and smooth.8 large egg yolks, 1/2 cup granulated sugar, 4 tablespoons cornstarch
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HINT: I use my KitchenAid for this, but only as a stand. I hand whisk but use the bowl of the mixer attached to the machine so that I don’t have to hold the bowl as well. This allows me to whisk and pour at the same time, which is needed in the next step.
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Remove the hot milk from the stove. While whisking the egg yolk mixture constantly, dribble hot milk, a few drops at a time, into the yolks. Adding the hot liquid very, very slowly in the beginning will temper the eggs, allowing them to warm gradually so that they don’t curdle, or worse, scramble! Once you have dribbled in a good amount you can increase the amount of liquid you add at a time, whisking continuously until all the milk has been added.
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Pour the contents of the mixer bowl into the saucepan and heat over medium, whisking constantly, until the mixture just comes to a boil. Once it reaches a boil, keep whisking, ensuring that the milk mixture does not stick to the bottom of the pan, until thickened, about 1-2 minutes.
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Remove from heat and whisk in vanilla. Let sit for 5 minutes, then whisk in butter. Custard will be thick and smooth. Pour into a shallow bowl and cover the top with plastic wrap so that the plastic is touching the surface of the custard. This will prevent a skin from forming on top. Cool in the refrigerator until chilled.1 1/2 teaspoons vanilla extract, 1/2 cup butter
For the Cake
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Cut the full 13×9 cake in half horizontally (this is slightly different than the step photos in the post but achieves the same thing). Brush the cut sides of both cake halves with the cream sherry. Spread raspberry jam over the sherry. Cut the cake halves into small squares (about 1-2-inches).9×13 white or yellow cake, 1/2 cup cream sherry, 3 heaping tablespoons seedless red raspberry jam or preserves
For the Fruit
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In a medium bowl, combine the strawberries, raspberries, sherry and sugar. Stir to coat and allow to macerate. Keep in the refrigerator until ready to assemble the trifle.2 cups sliced fresh strawberries, 1 cup fresh raspberries, 1 tablespoon cream sherry, 1 tablespoon sugar
For the Whipped Cream
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Combine the heavy whipping cream and the powdered sugar in a larger mixer bowl. Beat on high for 2 minutes, or until stiff peaks form. Keep chilled in the refrigerator until ready to assemble.1 1/2 cups heavy whipping cream, 1 teaspoon powdered sugar
Assemble the Trifle
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Place 1/3 of the cake cubes in the bottom of the trifle dish, jam side up. Top the cake cubes with 1/3 of the fruit, followed by 1/3 of the custard and finally with 1/3 of the whipped cream. Repeat layers two more times. Decorate the top with fresh fruit. Keep chilled until ready to serve.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.