Trifle Layer Recipe
British · Dessert · 25 min total
A classic English dessert layer of custard, fruit, and sponge cake, perfect for building a traditional trifle.
15
min prep
min prep
10
min cook
min cook
6
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 2 cups whole milk
- 1/2 cup granulated sugar
- 3 large egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar (for strawberries)
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract (for cream)
- 1 (10-inch) round sponge cake, cut into 1-inch cubes
Instructions
- In a medium saucepan, whisk together milk, 1/2 cup sugar, egg yolks, and cornstarch until smooth. Cook over medium heat, stirring constantly, until thickened and bubbling, about 5-7 minutes. Remove from heat and stir in 1 teaspoon vanilla. Pour into a bowl, cover with plastic wrap directly on surface, and cool to room temperature.
- In a small bowl, toss sliced strawberries with 2 tablespoons sugar. Let macerate for 10 minutes.
- In a chilled bowl, whip heavy cream, powdered sugar, and 1/2 teaspoon vanilla until soft peaks form.
- To assemble the trifle layer, place a layer of sponge cake cubes in the bottom of a serving dish or individual glasses. Spoon a layer of custard over the cake, then a layer of strawberries with their juices. Repeat layers until all ingredients are used, ending with a layer of custard.
- Top with whipped cream. Refrigerate for at least 2 hours before serving to allow flavors to meld.
Tips
- For a non-alcoholic version, omit any sherry; the fruit juices provide moisture.
- Can be made a day ahead; cover and refrigerate.
- Use any seasonal fruits like raspberries or peaches.
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