A Traditional British Trifle is a classic dessert that layers spongy cake, fruit, custard, and whipped cream into a beautiful, indulgent treat. It’s a favorite for special occasions and family gatherings in the UK. Here’s a recipe for a traditional trifle that’s simple yet utterly delicious.
Traditional British Trifle Recipe
Ingredients:
For the Trifle:
- 1 store-bought or homemade sponge cake (such as a plain sponge or ladyfingers)
- 1/2 cup sherry (or fruit juice, if you prefer a non-alcoholic version)
- 1 cup fruit, such as raspberries, strawberries, or mixed berries
- 1 cup custard (either homemade or store-bought)
- 1 1/2 cups heavy cream
- 2 tablespoons powdered sugar (for whipping the cream)
- 1/4 teaspoon vanilla extract (optional)
For the Custard:
- 2 cups whole milk
- 3 large egg yolks
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Custard:
- In a medium saucepan, heat the milk over medium heat until it’s just about to boil (you’ll see steam rising, but don’t let it boil over).
- In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth and pale.
- Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling.
- Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens into a custard (about 5-7 minutes).
- Remove from the heat and stir in the vanilla extract. Allow the custard to cool slightly before assembling the trifle.
- Prepare the Sponge Cake Layer:
- If using a store-bought sponge cake, slice it into thick pieces or cubes. If you prefer homemade, you can bake a simple sponge cake (or use ladyfingers).
- Place the pieces of cake into the bottom of a large trifle dish, layering them evenly.
- Pour the sherry (or fruit juice) over the cake, allowing it to soak in. You can use a spoon to drizzle the liquid evenly across the cake.
- Layer the Fruit:
- Spoon the fruit (berries, or your choice) over the soaked cake layer. Fresh or slightly macerated fruit works best for flavor and texture.
- Add the Custard:
- Pour the cooled custard over the fruit and cake layers. Smooth it out with the back of a spoon to ensure it’s evenly distributed.
- Whip the Cream:
- In a chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract (if using) until stiff peaks form.
- Assemble the Trifle:
- Spoon the whipped cream on top of the custard layer, spreading it evenly.
- Garnish with additional fresh fruit or even shaved chocolate or almonds if desired.
- Chill the Trifle:
- Refrigerate the trifle for at least 4 hours, or overnight if possible, to allow the flavors to meld and the dessert to set.
- Serve:
- Once chilled and set, serve the trifle in individual bowls or from the trifle dish with a large spoon.
Tips:
- Non-Alcoholic Version: If you prefer not to use sherry, you can replace it with fruit juice or a mix of fruit juice and a splash of water.
- Cake Options: Some versions of trifle use a lighter cake, like ladyfingers, but any sponge cake will work well.
- Make-Ahead: Trifle can be made a day ahead of time, and it will taste even better as the layers have time to settle and blend together.
A Traditional British Trifle is a showstopper dessert with a wonderful balance of textures—from the soft cake and creamy custard to the light whipped cream and juicy fruit. Enjoy this classic treat with friends and family!