Fruit Trifle Recipe

Name: Fruit Trifle
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 1 large trifle (about 8 cups)
Cuisine: British
Ingredients: 1 pound store-bought pound cake or sponge cake, cut into 1-inch cubes; 1/2 cup sherry or fruit juice (e.g., orange juice); 4 cups mixed fresh fruit (e.g., strawberries, raspberries, blueberries, sliced peaches); 1/4 cup granulated sugar, divided; 2 cups whole milk; 1/2 cup heavy cream; 1/3 cup granulated sugar; 3 large egg yolks; 2 tablespoons cornstarch; 1 teaspoon vanilla extract; 1 1/2 cups heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; Fresh mint leaves for garnish (optional)

British · Dessert · 40 min total

Fruit Trifle recipe videos

A classic English dessert featuring layers of sponge cake, fresh fruit, creamy custard, and whipped cream. This recipe is perfect for using seasonal fruits and can be made ahead for easy entertaining.

30
min prep

10
min cook

8
servings

480
kcal/serving

Ingredients

1 pound store-bought pound cake or sponge cake, cut into 1-inch cubes
1/2 cup sherry or fruit juice (e.g., orange juice)
4 cups mixed fresh fruit (e.g., strawberries, raspberries, blueberries, sliced peaches)
1/4 cup granulated sugar, divided
2 cups whole milk
1/2 cup heavy cream
1/3 cup granulated sugar
3 large egg yolks
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 1/2 cups heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Fresh mint leaves for garnish (optional)

Instructions

1. Toss the mixed fruit with 2 tablespoons of granulated sugar and let macerate for 15 minutes.
2. To make the custard: In a medium saucepan, heat milk and 1/2 cup heavy cream over medium heat until just simmering. In a bowl, whisk egg yolks, 1/3 cup sugar, and cornstarch until smooth. Slowly whisk the hot milk mixture into the egg mixture, then return to the saucepan. Cook over medium heat, stirring constantly, until thickened (about 5 minutes). Remove from heat, stir in 1 teaspoon vanilla, and let cool slightly.
3. In a large bowl, whip 1 1/2 cups heavy cream with powdered sugar and 1 teaspoon vanilla until soft peaks form.
4. Arrange half of the cake cubes in the bottom of a trifle dish or glass bowl. Drizzle with half of the sherry or juice. Spoon half of the macerated fruit over the cake. Pour half of the custard over the fruit. Spread half of the whipped cream over the custard.
5. Repeat layers: remaining cake, sherry, fruit, custard, and whipped cream. Smooth the top.
6. Cover and refrigerate for at least 4 hours or overnight to allow flavors to meld. Garnish with mint leaves before serving.

Tips

Use a clear glass bowl to show off the beautiful layers.
Trifle can be made a day ahead and refrigerated.
Substitute sherry with non-alcoholic apple juice or ginger ale for a kid-friendly version.
Feel free to use any combination of fresh or thawed frozen fruit.

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