Trifle Recipe

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

British · Dessert · 40 min total

Trifle recipe videos

A classic English dessert with layers of sponge cake, fruit, custard, and whipped cream, perfect for a show-stopping finish to any meal.

30
min prep

10
min cook

8
servings

420
kcal/serving

Ingredients

1 store-bought or homemade sponge cake (about 8 inches), cut into 1-inch cubes
1/2 cup sherry or fruit juice (e.g., orange juice)
2 cups mixed fresh berries (strawberries, raspberries, blueberries)
2 tablespoons granulated sugar
2 cups whole milk
1/2 cup granulated sugar
4 large egg yolks
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 1/2 cups heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Fresh mint leaves for garnish (optional)

Instructions

Prepare the fruit: In a bowl, toss the berries with 2 tablespoons sugar and let macerate for 15 minutes.
Make the custard: In a medium saucepan, heat milk over medium heat until just simmering. In a separate bowl, whisk egg yolks, 1/2 cup sugar, and cornstarch until smooth. Slowly pour hot milk into egg mixture while whisking, then return to saucepan. Cook over medium heat, stirring constantly, until thickened (about 5 minutes). Remove from heat, stir in 1 teaspoon vanilla, and let cool slightly.
Whip the cream: In a chilled bowl, beat heavy cream, powdered sugar, and 1/2 teaspoon vanilla until soft peaks form.
Assemble the trifle: Place a layer of 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 berries over the cake. Pour half of the custard over the berries. Repeat layers: remaining cake, sherry, berries, and custard.
Top with whipped cream, spreading evenly. Cover and refrigerate for at least 2 hours or overnight.
Before serving, garnish with fresh mint if desired.

Tips

For a non-alcoholic version, use fruit juice like orange or apple juice instead of sherry.
Trifle can be made a day ahead and refrigerated; the flavors meld beautifully.
Use a clear glass dish to show off the beautiful layers.

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