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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Kayla says
Hi there just wondering what is the best type of cream sherry to use. Thanks!
Amanda Formaro says
Any brand will do!
Jenn36 says
My scottish family adds a gelatin layer, usually strawberry or raspberry flavor. It makes the prep time longer but the desert is more stable and doesn’t collapse so easily. Also if you think you wont eat everything in a sitting or two, you may want to reserve the fresh fruit as a topping only, so it does not go off.
Ed says
Great recipe, especially for Christmas Day
Alondra says
Hi I’m a minor and the cream sherry is liquor so I was wondering if there was anything else I can use as a substitute?
Amanda Formaro says
You can use a fruit juice, but I have to warn you that the distinctive flavor of this trifle comes from the sherry. So the end result without sherry will not taste like English trifle.
Jenn36 says
Alondra, you can get sherry flavoring on Etsy that is non-alcoholic.
Miranda says
I made this for Christmas and my large family LOVED it. They have requested that I make it for every holiday now. I didn’t have sherry so I used brandy but kept everything else as written. It’s a hit!
Dani says
I read recipes through before starting and yours has so many conflicts.
Vanilla, milk and cream in the first instruction for custard then a direction to add vanilla at the end. No cream in the ingredients list.
Amanda Formaro says
Thanks for bringing that to my attention, I have corrected the post. FYI though, the printable version of the recipe was correct. Now the post is too :)
Manuela says
Born and bred Brit I make trifle for Easter Christmas, thanksgiving , I use birds eye custard ladyfingers sometimes jam sponge roll and frozen mixed berries soaked in cherry whipped cream etc my Iranian son in law cannot get enough of it
Carolyn says
Hi Amanda, I haven’t tried your recipe but it sounds just like the one my English mum makes. Because of covid this year, it will a smaller group of guests and am wondering if you have ever made single servings of trifle in a clear glass? I’d be very interested in those instructions. Thank you!
Carolyn
Amanda Formaro says
Super interesting that you should ask this because I was considering doing just that. But I haven’t yet so I can’t give you instructions for this Christmas. But when I do try it I will for sure add that to the post!
Lisa says
My mom commented to me that the Trifle bowl is the best way to waste a lot of trifle because everything gets soggy in a short time. She slices everything up and then assembles single servings when it’s time. We have a small family tho, and trifle would stick around longer than a day or two because of that. I’m going to make it in individual bowls a few hours before serving (today) because I do want some of the soak but not soggy!
Amanda Formaro says
The soaked cake (soggy) is my favorite part! ;)
Angelina Guerrero says
Hi I’m going to make this for Christmas! My question is what kind of sherry do you use and where do I purchase it?
Amanda Formaro says
Cream sherry, you can get it at most grocery stores in the liquor department :)
Clare S. says
Hi Amanda! My husband is British and I would like to make him a lovely trifle for Christmas, since this is the first year we won’t be able to see any family (COVID and all). I found your recipe and it looks amazing! I would love to make it, but I cannot have alcohol. At all. So even a small, brushed on amount is an issue.
What would you recommend to replace the sherry? Thank you!
Amanda Formaro says
Oh gosh, you could probably use any grape juice or apple juice. The cream sherry is what gives this trifle it’s unique flavor, so I’m afraid it won’t be the same. Especially if your husband grew up on it. Maybe talk to him about it first!
Doreen Parker says
Hello Amanda, I too came from England but a decade earlier, we came from Carlisle. Mom made Trifle all of the time for Holidays and we did use Birds custard but it came in a box, I never saw it in a tin. First we lived in Buffalo then San Diego, when I turned 12, possibly the box/tin versions might have had something to do with where we each lived. However, I do not see Birds in the stores anymore and that is sad.
heidi says
I have made this recipe twice and I love it! However, both times I have been confused by something. To make the custard, it calls for butter. In the actual instructions for making the custard it does not ever mention the butter being added but instead says put milk, cream, and vanilla into saucepan with never any mention of the butter and no mention of cream in the ingredients. I have improvised and it has still turned out but it confuses me every time. What am I missing? Thanks!
Amanda Formaro says
I apologize for the confusion. The butter step was in the printable version at the end of the post. I’m guessing you were looking in the body of the post and it was missing from there. I’ve added it, but please refer to the printable version for the most accurate info :) So glad you love it like we do!!
Sandra Roberts says
The Original Trifle Recipe was quite similar sans the time savings use of custard powder and such. They used calves foot jelly and things of the period and no Jello was not available then. It is a recipe that has taken on may guises over the years and has been made made many ways with many different Fruits and additions, Jelly’s and or Jams dependent on tastes, with and with out nuts or other crunchy bits. Yes Strawberries are Traditional but they are not a “Requirement” She is just giving you the modern day version of the original recipe here and it is and excellent representation.
Liz Jayne-Harriette says
I love your recipe for English/Scottish Trifle we put sherry on the sponge that soaks overnight then jelly is made and set on the sponge. Then lashings of glorious custard and whipped cream to finish. We put tin or fresh fruit in the jelly. But it does not matter anything to hand goes in our trifles. Also, we put flaked almonds to finish on the whipped cream. Cor Blimey
Diane Mark says
Very similar to my English mother’s . very good!
Denorah Burk says
Does this need to sit for a bit before serving? Even overnight? Or would it get soggy?
Looks delish!
Amanda Formaro says
It tastes better overnight, but I wouldn’t make it too much earlier than that. :)
Pam says
Hi Amanda,
I too am British born to a Mom who served in the British Army for 4 years during WWII and a Dad who served in the U.S. Army 1942 to 1946. I grew up with English Trifle as the dessert for every holiday because Mom’s trifle was the star of the holiday dinner. We honestly had people hold back on the main meal just so they could have trifle. Her family home was actually sold by my grandmother to a member of the Bird’s Custard family.
Your trifle recipe is very similar to Mom’s . Mom does use jello sometimes and as you said “everybody’s trifle is different”.
Thank You for bringing back so many memories and a great recipe!!!
Brenda says
Took home economics in high school (1970). Had to make a dish from another country. I choose the English trifle. !st food I ever made myself. My teacher & class loved it as well as my family. Made it a few times since. Haven’t made in years & am always making something with my 8 yr old grand daughter. This brought back such memories that this will be the next dish we will be making. Thanks for the memories.
Vanessa says
My 55 year old English husband says this is the best Trifle he’s ever had. Thanks for a recipe that brought back memories of his childhood and of his mother.
Amanda Formaro says
I love this so much! Thank you!
Barbara Sullivan says
This is far too complicated I am British born. Trifle is far more simple. You need jello on top of the sponege before your custard goes on. Custard fruit, cream, nut bits and. Done
Amanda Formaro says
Hi Barbara. I’m British born too, doesn’t mean mine is wrong. :) There are different English trifles, the kind I make and the kind you make. I’ve heard of both and mention it in the blog post as well.
Rosemary Gomez says
Hi Amanda, I am British born too and my family immigrated here when I was 6 years.
My Mother made the best trifle and I looked today and found your recipe which is as close as my Mother made.
My Mother used ladyfingers and spread rasberry jam. She also used sherry and rasberry jello which I believe soaked the ladyfingers, banana slices, Bird’s custard and whipped cream. It is a piece of heaven to eat.
I don’t remember strawberries, but I am sure they would be delicious too.
I have found Bird’s Custard in the World Market here in California.
Thank you so much for posting your recipe as I am going to make one to share with my American friends this week!
Rosemary
Amanda Formaro says
I love that story Rosemary, thank you so much!
Sharon Thomas says
Hello. I’m British too. Trifle and sticky Toffee puddings are a must at Christmas in our house in USA . Just wish we could get decent sponge cake here. I’m lucky that my grocery store sells Birds custard, can’t be bothered faffing making it. Had jelly in trifle as a child but much prefer no jelly now. Much more refined LOL