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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T says
Loved this recipe! So easy to make! Everyone at the party complimented my trifle – a few asked for the recipe ❤️
Marie says
A question regarding Birds Custard powder….I know English and American tablespoons differ in capacity; are the tablespoons on the Birds directions English or American?
Wendy Barrett says
Jam filled Swiss roll sliced on the bottom soaked in sherry with lady fingers around side of glass bowl for decorative look .l use canned drained fruit salad for the ingredients and a speedy assembly tastes just as good. I do use birds custard when I find it
Vamika says
This “English Trifle” cake seems so delicious, will try this one for sure. Thanks for sharing this one with us, will try this one for sure.
Alishka says
This “English Trifle” seems so delicious , thanks for sharing ingredients and instructions, will surely gonna try this one.
Natasha Trees says
I made this a few years ago and it was so so delicious! My South African (Scottish-British) mother was so pleased. I am planning on making this again, and was wondering if it would work making a day in advance (because of the whipped cream). Also any other substitutes for pre-made custard here in the US? Thanks for this recipe btw!.
Sharon Turner says
Can I make this the day ahead, covered with plastic wrap and stored in the fridge overnight. I have so much to prep tomorrow so I am trying to find some time savers. Thanks!
Amanda Formaro says
Yes
Kathy says
Just a little hint when I make homemade whipped cream I always use a 1/4
teaspoon of cream of tartar it holds together better especially if you’re making something a day ahead
Linda Cline says
I haven’t made this yet but will be making this for a large group of seniors in individual servings. My question is, should you make the cake a day or two early to let it dry out some? This just about matches my English friend who gave me her recipe. Oh, I need a suggestion for making it non-alcoholic. I know that will keep it from being a true British Trifle but close enough. My friend’s recipe had the cake sitting out for a couple of days, thus my question and the fact they will be in individual servings. Thank you.
Sharon says
If using a 9×13 cake do I use the whole cake? Seemed like there was way too much cake in proportion to other ingredients and trifle bowl. There was too much cake for a good sherry coverage and even though I melted the jam I had to use double.
This was my first trifle. Look forward to making the other versions.
Sharo says
Where did you get the fun serving spoon? I searched with Google lens and Etsy, Amazon… No find :-( Gift to with goldinger trifle bowl
Amanda Formaro says
I actually found that at a thrift store several years ago :)
Ian says
If you are using Bird’s custard powder for this recipe, the instructions on the back of the packet relate to making a British pint not an US pint. So you need 20 fl oz of milk not 16.
Anna says
Hi Amanda
Wanna say thank you a lot for the recipe
I was trying to find the easy recipe of the classic trifle but I wasn’t successful in it before your website.
This dessert is not really known in Russian-speaking countries and I’m happy to find your blog with good explanation (even for my poor English)
Sandra Hills says
It is good to know that Britain was in post war mode in the 50’s and early 60’s. Your dear grandmother would have learned how to economize her trifle ingredients during the war years and after because food was still rationed. Hence the corn starch and jello, etc. This is how they would stretch their food budget. Prior to the war years only pure natural ingredients were used. You can find these earlier recipes in old cookbooks and probably online. 🙂
Marti says
Oops – that was not my rating. – this is a correction
Well I went through the hassle one Christmas of making my own ingredients i.e. the egg custard, the sponge – all the very best and It was awful. Everyone wondered what went wrong. I went back to using purchased bought custard (Anchor in NZ), bought sponge from the supermarket and the trifles have been fantastic every year since. I found this recipe which is identical to mine – but has the added fruit which is what I was searching to see how to add
Roxanne Rivera says
A lot of steps but well worth the effort! It was absolutely delicious!!
Carolyn` says
Will try another recipe for the custard. I think the cornstarch leaves an unauthentic taste.
ali brown says
I’m preparing this for a friend’s birthday – I don’t have sherry, but I was considering gran mariner or banana liquer? any thoughts. Thank you.
Amanda Formaro says
I haven’t tried that, but I can tell you that the sherry is what makes this an English trifle. I’m sure you could use either of those substitutions but it will have a very different flavor profile.
Suzanne Kosic says
I always use Grand Mariner. Period. The taste of this liquor in my opinion brings this desert to a higher level. My friend who is getting married requested that I make it.
It will take at least 6 to 8 batches to feed all her guests.
I had made it for a post wedding party for s friend of ours-2 batches. People who had tried it (there were many other deserts) raved about it and actually some were on their 3rd serving when my friend stole away the antique trifle bowl with the remaining trifle. With only about 2 servings left, she wanted it for herself! A great success! Being Scottish, my recipe has come down many generations. I don’t like to triple or quadruple recipes so I’ll make 2 batches 3 times. My friend is worth the trouble!
Lisa Morey says
Sorry, but this is American trifle. It is not even close to an English trifle. There is absolutely nothing wrong with American trifle, it is easy to make and can be delicious…but please, don’t call this english!
Amanda Formaro says
This is absolutely an English trifle :) My grandma made this trifle when I was a baby in Leicester, England in the late 1960s. There are a couple different ways to make it. This way, and the other common way is using jello (Brits call it jelly).
Suzanne Kosic says
Down south it’s called Banana Pudding, using only bananas for the fruit.
Nicola Vera says
I was born in the UK as well and still hold dual citizenship (moved to the States as a toddler in 1968, Amanda and I seem to have a lot in common). I was born in Coventry where my mother was also born, and my mother now lives in Stamford, Lincolnshire (not all that far from Leicester), where I visit pretty often. I’m sorry, but this is absolutely an English trifle. There may be regional and even family variations, and I prefer to make the version with jelly. But again…this one is still very much English.
Massimo Saccomando says
I made your trifle a few times and it was delicious…such a great recipe… and most importantly it wasn’t too sweet.
Hillary Clarke says
AMAZING!
I made this for my Swinging 60’s themed dinner party and it was perfection! I used birds custard mix (first time using it) and I loved it! I thought about using lady fingers instead of cake, but didn’t know if it would turn out as well… so I baked a cake from scratch and used it… I used my go-to smitten kitchen recipe for the cake : https://smittenkitchen.com/2009/07/best-birthday-cake/ and it turned out fantastic. I think something about the buttermilk in the cake recipe adds something to it all.
McKayla says
Thank you for the recipe! I am excited to try. If I make this with a Madeira cake, do you still use sherry or do you swap the sherry with Madeira? Thank you!
Amanda Formaro says
I’ll be honest, I have never had Madeira cake so I don’t know how strong the flavor is. If it has a heavy Madeira flavor, then I would swap the sherry for Madeira.