If I had to choose one dessert as the most nostalgic for me, that would be this family recipe for English Trifle. Every holiday we would travel to my aunt’s house for a huge feast and a dazzling dessert table covered with homemade chocolate cake, lemon and mincemeat tarts, usually a pie of some sort, and of course, English Trifle. A trifle is a layered dessert that contains custard, sherry-soaked cake, fruit, jam and whipped cream.
What English Trifle Means to Me
I have quite a few trifle recipes on this blog, but this English trifle recipe is one that my family has always loved. Recipes can vary from family to family, but the basic elements remain the same. A sponge cake soaked in spirits layered together with custard, whipped cream, and fruit. I believe one of my aunts used to add banana slices to hers as well!
I was actually born in England but came to the states when I was just 2 years old. So growing up I was surrounded by words like “blimey” and “rubbish” and other such British terms. This photo was taken shortly after we arrived in the states back in 1969. Two of the children in the photo above were our new friends, the girl in the pink coat and the boy with the red hat.
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I am in the white coat, my older brother is next to me in the brown coat, and my beautiful mom, God rest her soul, is holding my little brother Michael. I have a few other old family photos in this dedication post I wrote for my mom here: Classic Yellow Cake: Dedicated to the Memory of My Mother
English Trifle Recipe
Over the years, trifles [in America] have been adapted to fit into a family’s tastes. Some use pudding, some don’t include sherry or Madeira wine, but instead non-alcoholic juices, and some even use chocolate and other ingredients.
Another reason that the trifle has been adapted is simply out of necessity. English custard can be purchased in a box (Called Bird’s Custard Powder
Funny thing is, the English didn’t “invent” the trifle, the Scottish did. The Scots have recipes that date back to the late 1500’s! Of course hundreds of years ago, Scotland and England united to become the United Kingdom, so calling the trifle “English” is fair. ;-)
I’m actually half Scottish (my dad was born in the Shetland Isles of Scotland) and half English (mom was born in England, I in Leicester). I still have family in the UK, some in Cornwall, more in Droitwich Spa and others in Canterbury just to name a few!
Using Bird’s Custard Powder
Growing up, my family always used Bird’s Custard Powder
Bird’s custard can be found in some specialty grocery stores, or you can order it online. You can use a purchased cake for this trifle. Most English cooks use a Madeira cake, which is similar to a pound cake in America and was named after the wine that often accompanied it.
If you decide to use Bird’s Custard powder, make two batches (2 pints) following the instructions on the back of the can.
Baker’s Tips
- You can use ladyfingers, or as they are called in England, trifle fingers.
- A trifle is made in a similar manner to a tiramisu. I had actually made a white cake and we only used a few pieces, so I used the rest to make my trifle.
Ingredients for English Trifle
For the custard layer ( or you can use Bird’s Custard! )
(If you decide to use Bird’s Custard powder, make two batches (2 pints) following the instructions on the back of the can.)
- 4 cups whole milk
- 8 egg yolks
- 1/2 cup sugar
- 4 tablespoon cornstarch
- 1 1/2 teaspoon vanilla extract
- 1/2 cup butter
For the cake layer
- 9×13 white or yellow cake, baked and cooled
- 1/2 cup cream sherry
- 3 heaping tablespoons seedless red raspberry jam or preserves
For the fruit layer
- 2 cups sliced fresh strawberries
- 1 cup fresh raspberries
- 1 tablespoon cream sherry
- 1 tablespoon sugar
Whipped cream
- 1 1/2 cups heavy whipping cream
- 1 teaspoon powdered sugar
Helpful Kitchen Tools
How to Make English Trifle
You will want to make the cake and the custard first. Obviously, if you are using a packaged pound cake or ladyfingers, then start with the custard. If you are making a box cake or cake from scratch, be sure to bake that up first. Both the cake and the custard will need to cool before assembling the trifle.
- To make the custard begin by heating the milk in a saucepan. You just want it to come to a simmer, you’ll see steam rising from the surface as well. (If you are using Bird’s custard, follow the preparation instructions on the canister for two pints.)
- In a bowl, whisk the egg yolks together with the sugar and cornstarch. It will be all lovely and yellow.
- Next, you’ll temper the eggs (follow the instructions in the printable version) and pour everything back into the saucepan to thicken. You need to do it slowly so you don’t burn it, but custard can be finicky, so you need to make sure it heats enough to bubble for several minutes. Use a sturdy rubber spatula to stir the liquid and keep it from sticking to the bottom of the pan. Remove from heat and whisk in vanilla. Let sit for 5 minutes, then whisk in butter. Custard will be thick and smooth.
- I quicken the cooling process by using an ice bath. Fill a large bowl with ice and put the hot custard into a bowl that will fit into the larger bowl. After that’s in there, add some water to the ice to make the ‘bath”. This will chill the outside of the bowl that’s holding the custard, which will help its contents to cool faster.
- Because you are brushing the cake with sherry, you want the cake pieces to be small enough to soak it up. I sliced my cake in half horizontally.
- Place all those pieces cut-side up and brush them with the cream sherry. Now spread the jam on top. Cut them into small squares.
- I chopped fresh strawberries and used fresh raspberries as well. It’s not uncommon for people to use frozen fruit, thaw it out and macerate it, especially in the winter months when [good] fresh fruit is not readily available. Some English cooks don’t macerate the fruit at all, they just use it as is. Unless I’m getting my berries at their peak season, I tend to macerate them or they are a bit too tart. Macerate the sliced berries with sugar and sherry and set aside.
- When you’re ready to assemble the trifle, layer one-third of the cake cubes, jam side up, in the bottom of the trifle dish.
- Cover with one-third of the macerated fruit.
- Add one-third of the custard.
- Finally, top with one-third of the whipped cream.
- Now repeat those layers two more times. Garnish with fresh sliced strawberries or raspberries and chill in the refrigerator until ready to serve.
Final Note
Don’t be intimidated by the long list of ingredients and instructions. Most of it is because of the homemade custard. If you order Bird’s Custard Powder
More layered desserts
You might also like my English Trifle Cheesecake and this Tiramisu Cheesecake as well! Browse all the dessert recipes here.
If you’d like to try some other trifle versions, here are some to save:
- Strawberry Shortcake Trifle– Amanda’s Cookin’
- Tiramisu Trifle – Amanda’s Cookin’
- Black Forest Trifle – Happy Hooligans
- Lemon Blueberry Trifle – Amanda’s Cookin’
- Banana Caramel Yogurt Trifle – Spaceships and Laserbeams
- Carrot Cake Trifle – Amanda’s Cookin’
- German Chocolate Cake Trifle – Tatertots and Jello
- Mixed Berry Trifle – Amanda’s Cookin’
- Chocolate Covered Strawberry Trifle – Today’s Creative Life
- Chocolate Peppermint Trifle – Amanda’s Cookin’
- Chocolate Lasagna Trifle – Amanda’s Cookin’
- Strawberry Lasagna Trifle – Amanda’s Cookin’
- Lemon Lush Trifle – Amanda’s Cookin’
This post was originally published on March 25, 2014.
Traditional English Trifle
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
CUSTARD LAYER
- 4 cups whole milk
- 8 large egg yolks
- ½ cup granulated sugar
- 4 tablespoons cornstarch
- 1 ½ teaspoons vanilla extract
- ½ cup butter cut into small pieces
CAKE LAYER
- 9x13 white or yellow cake baked and cooled
- ½ cup cream sherry
- 3 heaping tablespoons seedless red raspberry jam or preserves
FRUIT LAYER
- 2 cups sliced fresh strawberries
- 1 cup fresh raspberries
- 1 tablespoon cream sherry
- 1 tablespoon sugar
WHIPPED CREAM
- 1 ½ cups heavy whipping cream
- 1 teaspoon powdered sugar
Things You'll Need
Before You Begin
- If you decide to use Bird's Custard powder, make two batches (2 pints) following the instructions on the back of the can.
- If it doesn't bubble long enough, the structure can break down and the custard will turn from thick to runny. The good thing is that if you've chilled the custard and it's lost its thickness, you can put it back on the stove and reheat it to thicken it back up.
Instructions
For the Custard
- Heat the milk over low-medium heat, stirring frequently, until it just begins to simmer and steam rises from the surface.
- Meanwhile, in a large mixing bowl, whisk the egg yolks, sugar, and cornstarch until light and smooth.
- HINT: I use my KitchenAid for this, but only as a stand. I hand whisk but use the bowl of the mixer attached to the machine so that I don't have to hold the bowl as well. This allows me to whisk and pour at the same time, which is needed in the next step.
- Remove the hot milk from the stove. While whisking the egg yolk mixture constantly, dribble hot milk, a few drops at a time, into the yolks. Adding the hot liquid very, very slowly in the beginning will temper the eggs, allowing them to warm gradually so that they don't curdle, or worse, scramble! Once you have dribbled in a good amount you can increase the amount of liquid you add at a time, whisking continuously until all the milk has been added.
- Pour the contents of the mixer bowl into the saucepan and heat over medium, whisking constantly, until the mixture just comes to a boil. Once it reaches a boil, keep whisking, ensuring that the milk mixture does not stick to the bottom of the pan, until thickened, about 1-2 minutes.
- Remove from heat and whisk in vanilla. Let sit for 5 minutes, then whisk in butter. Custard will be thick and smooth. Pour into a shallow bowl and cover the top with plastic wrap so that the plastic is touching the surface of the custard. This will prevent a skin from forming on top. Cool in the refrigerator until chilled.
For the Cake
- Cut the full 13x9 cake in half horizontally (this is slightly different than the step photos in the post but achieves the same thing). Brush the cut sides of both cake halves with the cream sherry. Spread raspberry jam over the sherry. Cut the cake halves into small squares (about 1-2-inches).
For the Fruit
- In a medium bowl, combine the strawberries, raspberries, sherry and sugar. Stir to coat and allow to macerate. Keep in the refrigerator until ready to assemble the trifle.
For the Whipped Cream
- Combine the heavy whipping cream and the powdered sugar in a larger mixer bowl. Beat on high for 2 minutes, or until stiff peaks form. Keep chilled in the refrigerator until ready to assemble.
Assemble the Trifle
- Place 1/3 of the cake cubes in the bottom of the trifle dish, jam side up. Top the cake cubes with 1/3 of the fruit, followed by 1/3 of the custard and finally with 1/3 of the whipped cream. Repeat layers two more times. Decorate the top with fresh fruit. Keep chilled until ready to serve.
Nutrition
Amanda Davis
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Peg LaTour says
I recently tried the Birds custard powder because it is the traditional English custard but found it super bland. I much prefer a tried and true flavour of Jello brand vanilla custard. It creates a perfect flavour combo with the crème sherry that is key for a trifle. I make trifles all summer! I have used ripe nectarines, bananas cherries any fruit that you love will go great in a trifle! I am very much a lover of trifles and am anxious to try your tiramisu rendition.
Anita says
sounds like a delicious recipe, wi t h great reviews. I’m thinking of making it this Christmas. having sherry in it, is it b OK for kids under 10 to eat this trifflr? is it not much soaked in cake?
it sounds like you used regular cream but also sherry cream? how is the sherry cream made?
thank you
Amanda Davis says
As far as the sherry and kids go, that’s completely up to you. I grew up eating this as the recipe describes, I remember eating it as a small child. Cream Sherry is sold in a bottle, it’s alcohol (example – https://www.totalwine.com/wine/dessert-fortified-wine/sherry/taylor-sherry-cream/p/1580750 ) . The regular cream is used to make whipped cream. Hope that helps!
Cathy says
Can I ask a silly question? With that many egg yolks to four cups of milk will my custard smell eggy?
I just really don’t like to smell of egg in custards or Pavlova’s!
Thankyou for a Wonderfull looking recipe!
Cathy 😊
Amanda Davis says
I don’t know if I can answer that question simply because that sounds like a personal preference thing. I’ve never tasted or smelled egg in my custards, but I was raised eating custard over pudding so that could be why?
Jackie Dutil says
Hi Amanda,
Thank you for this delicious trifle recipe! I have a friend that needs a cornstarch free option, what would you suggest I try as a thickener to the custard?
Amanda Davis says
We actually use Xanthan Gum more often than cornstarch these days. However you only need a tiny amount compared to cornstarch. Flour would also work.
Annette says
Hi Amanda!!
I absolutely love your recipe for the perfect English Trifle!! I used to make it for my daughters, their teachers, parents and parties when my girls were in grade school to high school!!! It’s always been such a amazing hit with everyone whoever has tasted it!!
I’ve been living alone since they grew up but they are coming for a visit with my grand daughter, and also my great aunt and relatives!!! Guess what I’m going to make for them?? I’ve already put everything together except the custard and the cake, but it will all be done by tomorrow and I just wanted to thank you for many happy experiences with the perfect English Trifle!!! One more thing, I always present mine in a large Punch Bowl!!!!!! Thanks so very much for the memories!!!!
Amanda Davis says
So glad you love it as much as we do, thank you for your kind words!
Allison McKowen says
Amanda, I just read your recipe for the first time, so haven’t made it, yet, but I wanted to thank you for the very specific instructions and explanations of unfamiliar terms. I will definitely be trying this recipe! Even though the nutrition numbers are a bit scary, as to fat and sugar content, it still sounds like a light and lovely dessert. For diabetics – is this a splurge, or could you use either Splenda or the Splenda/sugar baking mix, without significantly altering the flavor? I have been using Splenda to sweeten my hot tea for years. It tastes just fine to me, so I’m not sure if I would notice the difference between that and powdered sugar. Thanks again for the great, step-by-step, easy to follow directions!
Amanda Davis says
Hi Allison. I have not tested this recipe with splenda, however I also use sugar substitutes in other things without noticing. That said, you could probably get away with it!
Marian J. Piehler says
Another favorite with no worries about leftovers! Kiwis and blueberries were added for color. And now I save the low clear glass round or square vases from florists – they work beautifully if you don’t have a traditional trifle set-up!
Nancy says
Delicious-made it for St Patty’s Day and went over big at the party. An Englishman was there and raved that it was so good. I would say that is the best compliment coming from someone who grew up in England. I used Bird’s custard to make it easy ( ordered from Amazon) and followed the directions.
Pam says
I grew up with this recipe. It is the best! Everyone over here used to ask Mom to make it (and an extra) for the holidays. Mom sometimes used blanc mange instead of the custard.
I also was born in England (Birmingham). My Mom was in the British Army all during WWll and my Dad was US Army 1942 to 1946. My Mom’s mother sold the family home to Bird’s Custard who bought it for their daughter who was getting married.
Massimo Saccomando says
I’ve made this recipe a few times and its fantastic thank you!
Bev Jutras says
I am going to make your trifle for a dinner party tomorrow night. I was wondering if I could make the custard a day ahead?
Amanda Davis says
Yes that should be fine
Kem says
Did that work making it a day early?
name says
it worked for me kem
Christina Williams says
I had never made trifle before but SO glad I gave this recipe a try. Easy and VERY tasty. I used store bought angel food cake and dipped squares in sherry for cake layer then drizzled melted jam over cake. I found it easier than attempting to brush on sherry and spread jam. I also used Birds custard powder rather than making homemade custard. Cool whip took care of top layer. A tasty and surprisingly light dessert. It was a big hit and would certainly do it again!
Ann says
Thank you for sharing this recipe. I checked out a few other English Trifle recipes but yours sounds the best and easiest to make. The directions are very detailed, hence, easy to follow.
Sophia says
Excellent trifle! It was a HUGE hit Christmas day – everyone loved how light and refreshing it was. Almost everyone had seconds!!! I did add a bit more sugar to the custard (probably 1/8 to 1/4 cup) and the whipped cream (about 1/8 cup powdered sugar, 1 tsp was not nearly enough). I also left about 1/3 of the fruit (raspberries and strawberries were a perfect combination) unmacerated so that the texture/freshness stayed present. I will absolutely be making again, thank you so much!
Sarah says
Just made this and it is friggin delicious! Instead of making a cake I used Sara Lee pound cake. I made the custard from scratch according to the directions and it took a long time, but was so satisfying when it thickened up. I used Harveys Bristol Cream Sherry and I was worried the taste would be too strong in the trifle (I don’t really like the taste of any type of alcohol) but it blends so well with the other flavors and definitely needs to be included. The whipped cream took more like 6 minutes to whip up with my hand mixer. I plan on making it again for sure. I wonder if I could make it look nicer by layering everything twice instead of three times.
Jayne Thornton says
Hi Amanda, thank you for sharing your trifle recipe and family history…I love it!
I was born in Hinckley, Leicestershire, UK. I remember, when it was a special event, birthdays and Christmas, my mum would make this tasty dessert, such a treat!
I moved to USA 16 years ago, and haven’t made this dessert since leaving the UK.!
Thank you, it brings back so many fond memories!
Lesley Lynn Broder says
great! came out perfect.