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Trifle Recipe

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This stunning classic English trifle features beautiful layers of tender sponge cake, rich vanilla custard, fresh berries, and fluffy whipped cream. It’s the perfect make-ahead dessert that looks incredibly impressive but comes together with simple assembly. Serve this showstopper at your next celebration and watch it disappear!

Ingredients

Scale
  • 1 pound store-bought pound cake or sponge cake, cut into 1-inch cubes
  • ½ cup sweet sherry or raspberry juice (for soaking cake)
  • 1 cup strawberry or raspberry jam
  • 4 cups prepared vanilla custard or vanilla pudding (made from 2 boxes instant pudding)
  • 4 cups fresh mixed berries (strawberries, raspberries, blueberries)
  • 2 cups heavy whipping cream
  • ¼ cup powdered sugar
  • 2 teaspoons pure vanilla extract
  • Fresh mint leaves for garnish (optional)
  • Sliced almonds or crushed amaretti cookies for topping (optional)

Instructions

  • Prepare your components. If using instant pudding, prepare it according to package directions and refrigerate until set (about 5 minutes). Wash and dry your berries thoroughly. If using strawberries, hull and slice them. Cut your pound cake into 1-inch cubes.
  • Start the first layer. Arrange half of the cake cubes in the bottom of your trifle bowl, creating an even layer. Use your hands to gently press them together so there aren’t large gaps.
  • Add moisture and flavor. Drizzle half of the sherry (or fruit juice) evenly over the cake layer, allowing it to soak in. Use a spoon to help distribute it evenly. This step adds flavor and keeps the cake tender.
  • Spread the jam layer. Warm the jam slightly in the microwave (about 15 seconds) to make it spreadable. Spread half of the jam gently over the moistened cake layer using a rubber spatula.
  • Add custard layer. Spoon half of the prepared custard or pudding over the jam layer, spreading it evenly to the edges of the bowl. This creates that gorgeous visible layer through the glass.
  • Layer the berries. Arrange half of your fresh berries over the custard layer. If you’re using sliced strawberries, place some against the glass for a beautiful presentation, then fill in the center with mixed berries.
  • Repeat the layers. Add the remaining cake cubes, pressing gently. Drizzle with the remaining sherry or juice. Spread the remaining jam over the cake, followed by the rest of the custard. Top with the remaining berries, again arranging some prettily against the glass sides.
  • Make fresh whipped cream. In a large, chilled mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, beat on medium-high speed until stiff peaks form (about 3-4 minutes). Don’t overbeat or you’ll make butter!
  • Top the trifle. Spread or pipe the whipped cream over the top layer of berries, creating an attractive finish. You can make swoops and swirls with the back of a spoon for a rustic look, or use a piping bag with a star tip for a more formal presentation.
  • Garnish and chill. If desired, garnish with a few perfect berries, fresh mint leaves, or a sprinkle of sliced almonds. Cover the trifle loosely with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the flavors to meld and the cake to absorb all those delicious layers.
  • Serve. When ready to serve, use a large serving spoon to scoop straight down through all the layers, ensuring each person gets every component in their serving.

Notes

  • Cake options: Angel food cake, ladyfingers, or even brownie cubes can replace traditional pound cake for different flavor profiles.
  • Make it boozy: Besides sherry, try amaretto, rum, Grand Marnier, or Chambord for adult gatherings.
  • Custard consistency: If your custard seems too thick, whisk in a tablespoon or two of milk to make it more spreadable.
  • Berry alternatives: Use canned peaches, mandarin oranges, fresh peaches, or cherries when berries aren’t in season.
  • Dairy-free option: Use coconut cream whipped with powdered sugar instead of dairy whipped cream. 1 cup (approximately 1/12 of recipe)
    Calories: 385
    Sugar: 38g
    Sodium: 245mg
    Fat: 18g
    Saturated Fat: 11g
    Unsaturated Fat: 6g

Nutrition

Find it online: https://focialy.com/trifle-recipe/