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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Nancy Phillips says
Lovely, traditional dessert.
Shary says
This looks delicious and beautiful, but how on earth do you dig it out and serve it without making it look like the dog walked through it? Seems like individual trifles would make more sense. A little extra work, yes, and less of a wow factor, but a much neater appearance when served.
Amanda Formaro says
We’ve always eaten it from a big trifle dish. I guess we only cared what it looked like when we first walked to the dessert table. After that no one cared haha
Ann M says
Irish national here enjoying your recipe. Thank you for such clear directions on the custard…worked like a charm…we’re eating slabs of the various bits before I’ve even assembled the trifle properly.
Yum!!!
Amanda Formaro says
Haha! Sounds like me! Constantly nibbling :D So glad you love it!
ashur says
Do you think Marsala could be a good substitute for the sherry, or do you think the flavor would be too different?
Amanda Formaro says
I will be honest, I’ve actually never tasted Marsala. However, according to Fine Cooking “sherry, Marsala, and Madeira can be used almost interchangeably; the flavors are different, but they share the same intensity.” I am sure the trifle would still be delicious. For me, the flavor from the cream sherry is what makes all my childhood memories come flooding back :)
Damaris says
Thank you! This is the nicest trifle recipe I have found! I like the multiple layers of cake, fruit, custard and cream. We bought loads of Birds custard when we were in the UK, it is nicer than the custard here in Spain. I enjoyed reading all your stories, explanations and alternatives too. I put the cake it the bowl, drizzle it with alcohol and then put spoonfuls of fruit conserve on top, then the custard, cream, fresh fruit etc. I also put one fine layer of chocolate powder on top of one layer of custard.
Amanda Formaro says
Thanks so much Damaris! Love the idea of the chocolate powder!
Trish Stroble says
Hi! Just wondering where the 1/2 cup of butter comes into play in the custard recipe.
Thank you!
Trish
Amanda Formaro says
Hi Trish! It’s ste 6 in the printable instructions. It gets added to the homemade custard. If you are using Birds powder, this doesn’t apply:
“Remove from heat and whisk in vanilla. Let sit for 5 minutes, then whisk in butter.”
Massimo Saccomando says
Wow I made the Traditional English Trifle for the first time this morning and it was so delicious …and most importantly not too sweet. What a great dessert!
Amanda Formaro says
So glad you loved it!
DG says
My daughter is making this for school (5th grade) for their “Immigration Celebration” in honor of their Social Studies unit. Is there a non-alcoholic substitute for the cream sherry that would get the taste as close to the original as possible? I know – long shot, but I thought I’d ask… Thanks!
Amanda Formaro says
I’m afraid I don’t know of a non-alcoholic substitution that would come close to the flavor. Sorry!
Geri COtter says
If I am using the Bird’s Custard Powder, How many pints am I making for this recipe?
Amanda Formaro says
2 pints! :)
Sabrina says
Thank you for posting this recipe. I will be making it for the first time for Thanksgiving. What brand of cream sherry is best?
Amanda Formaro says
I don’t have a brand preference, whatever you prefer!
Rita says
possible to make this day before for a dinner party?
Amanda Formaro says
Yes, the day before is actually better, so the flavors can meld!
LESLEY JACKSCH says
Fast forward to 2019. I am going to make this for Easter April 21st. It looks amazing and can hardly wait to try it. Can I substitute the Sherry for something without alcohol? Thank you.
Amanda Formaro says
The Sherry gives it a very distinct flavor, so it will change the recipe. However, yes you can use a juice like grape or apple
AllRecipes Mauigirl says
Thank you so much for sharing your family recipe. I was looking for a recipe that used the same ingredients my family used in their trifle and you popped up first. Your recipe is as close to our family’s that I will definitely refer to it every time I make it. Thanks again for sharing!
Amanda Formaro says
I’m always so happy to hear from other Brits that this is the same as their family recipe! I’ve received lots of comments (mostly on Facebook) that this is NOT a traditional English trifle. They say that it should have jello (jelly) in it. I’ve never had that version. I’ve discovered that there are two traditional English trifles as a result!
Linda says
If using Birds how much do I make?
Amanda Formaro says
make 2 batches, so following the instructions on the can, make 2 pints.
Jill Baker says
Thank you for this easy to follow recipe! I made the pudding from scratch and I’m feeling pretty proud…smooth as silk, no lumps! My mom used to make this but she was the only one who really ate it. Now that I’m older I love it too and I am making it in her memory. We are also Scotts/British decent. Happy Christmas!
Amanda Formaro says
That’s wonderful to hear Jill, thank you!! Hope you had a wonderful Christmas ;)
Sass says
I will be using Birds custard, how much custard do I want to end up with?
Looking forward to making my first trifle, definitely fond memories from my childhood where there was always Christmas pudding with hard sauce AND Trifle for Christmas dessert. Thank god we were never forced to choose which one; we all had them both!
Amanda Formaro says
If you follow the instructions on the can and double it that will work (2 pints)
Anna says
What is the capacity of the trifle dish you are using?
Amanda Formaro says
Hi Anna. My trifle bowl is almost exactly the same as this one >> https://amzn.to/2Af40ph It’s 8″ wide across the top and 9″ tall. When filled with water it holds about 13 cups.
Wendy Casey says
I am also a Brit In The US only I didn’t move here until I was 32. I am now 57. I also used canned fruit cocktail, Bananas soaked in lemon juice to prevent them turning brown, canned and fresh Mandarins, jelly or jello since we are in the US. I have never used custard in a trifle but am sure it would be good regardless. I have always use Blancmange and have never heard of custard being used. I have only heard of custard being used for hot desserts like apple pie or cobbler. Blancmange (pronounced Bla’monge as best I can explain it) is used for cold desserts since it sets a lot thicker than custard or pudding. Birds and Pearce Duff brands can be found on Amazon. Trifle sponges can also be found there although, I think they are expensive I have also printed your recipe to try. It really does bring back fond memories of Christmas’s Past.
Amanda Formaro says
Interesting how different it is!
Raymond G Moffat Hughes says
Scot/Brit in BC Canada, super trifle and the story, my Granny, my Mum RIP… made the same great grub, thanks for your postings. God bless the Queen.
Amanda Formaro says
Thank you Raymond!
Marissa says
Would it be ok to use vanilla pudding instead of the custard?
Amanda Formaro says
Yes you could do that.
Diana says
How far in advance can I make this? Would the night before for la lunchtime serving be OK? I don’t want the whipped cream to collapse. Thanks!!
Amanda Formaro says
Yes a day ahead would be fine!
Donna Vallee says
This looks so yummy. My mother-in-law was British of Scottish decent and your trifle recipe is very close to the one she made. She used sponge cake or lady fingers even. We could easily find Bird’s custard in San Diego but not sure about Phoenix. This inspires to me make one. Haven’t had one in years. Thank you for a truly real “English” trifle recipe.
Amanda Formaro says
Thank you Donna! It’s funny how there seem to be TWO “real” English trifles. This one is the one my family always made. Then there’s the one with Jello, which I’ve never had. But I have had some fellow Brits read me the riot act saying mine isn’t right. Haha!
Jill says
You can get Birds custard powder on Amazon
Marie says
Used your recipe this evening to guide my trifle making—thanks! I made the custard from scratch.
I made it for the birthday of my British friend in my book group…although my husband is British so i’ve made trifle several times and have a trifle bowl. I used strawberries, raspberries, and blueberries.
I would suggest making more whipped cream…there wasn’t quite enough for all the layers…and I found it sunk into the custard.
Thanks!
Amanda Formaro says
Thanks for the feedback Marie, glad you enjoyed it!