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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Anthi says
is it possible instead of cake to use lady fingers?
Amanda Formaro says
Absolutely
Michelle says
How many servings does a 3 qt trifle dish serve?
Amanda Formaro says
12 servings
Terrance says
Lovely recipe. I made it for Christmas dinner. It was well received. I would increase the sugar content in the custard and whipped cream by 50% though as it didn’t seem sweet enough for my tastes.
Nahid says
I have made this recipe as is and all from
scratch 3 years running for our totally British Christmas in Indianapolis Indiana! Everyone loves it so much! Thank you! I especially appreciate the detailed homemade custard description.
Patsy says
This looks wonderful! I haven’t found Cream Sherry yet! What if I drizzle some baileys cream over the sponge cake? I’m just wondering?
Paula says
So many of my British friends and relatives by marriage use jello in place of jam. I have always used jam . I think jello is horrid in a trifle. I am m so glad to have this recipe.
Pushpa says
I made this trifle this weekend and I was a big hit to all my friends. I used lady fingers and bird’s brand custard and followed the as the same way. I am very pleased with this recipe. Thank you so much for sharing.
Julie Hogg says
How far in advance can you assemble the trifle?
Amanda Formaro says
I wouldn’t do it more than 2 days in advance.
Steve McGuire says
I have been making my own version of Trifle for years. I differs from yours considerably. Yours is lovely, but mine is more Amercanized.
I thin slice yellow butter pound cake and layer it at the bottome of the dish. The, I pour a small amount of Sherry or Bristol Cream over the cake. I don’t soak it.
Next, I use Raspberry flavored Jell-O, less some water, and pour the hot solution over the cake.
Next, I use very well drained fruit cocktail, in it’s own juice, and pour that into the still-liquid Jell-O.
Into the fridge until the Jell-O sets. It should be very firm.
Next, a layer of Byrd’s Custard, not too hot, on top of the Jell-O. Let it cool.
Next, a thick layer of whipped cream over the Byrd’s.
Into the fridge to cool and firm.
Last, sliced strawberries, layered on thick on top of the whipped cream.
Maybe not Charles Dickens’ version, but the dish is wiped clean.
Amanda Formaro says
Sounds lovely! I’ve heard of the jello version, and there’s one on this blog too. Your version sounds like a combination of the English jello version and this version :)
Lorna Marchuk says
Absolutely thrilled with this recipe that I made for the first time for a British themed dinner we were invited to by close friends tonight to honour Queen Elizabeth who passed away yesterday. It turned out exactly as described in the recipe and mine even looked the same as your photo! Thank you SO much for this great recipe.
Five gold stars 🌟🌟🌟🌟🌟!
Marina says
Can I make the custard a day before and then make the rest of the cake the following day?
Amanda Formaro says
Yes that will be fine
Sonali says
I really like your recipe.. can we use orange juice instead of sherry and jam on the cake? I have heard some people use that. Lastly can we use regular sugar instead of powdered sugar for the whipped cream
Amanda Formaro says
Yes on both. But please keep in mind that sherry is what gives English Trifle its distinctive flavor.
Suzy Hime says
My mum made wineglass trifle and she always used bought trifle sponges, cut them in half horizontally and spread strawberry jam over them. And lots of sherry!
Deb Monteiro says
Hi !
I hope this doesn’t seem like a silly question, but what size trifle bowl was used in this recipe? I have seen large and small ones, different ounces, etc….I want to make sure I have the correct one to hold all of the ingredients !
Thanks,,,,I can’t wait to try this !!!!
Deb
Ileana says
I used a 2.75 quart glass rectangular container and it would have been perfect if it had been 3quarts. I lost my trifle bowl somehow. The size I used has a little height above its rim but has held it’s own. I used 2 3oz packages of prebaked lady fingers.
kgn says
Have not tried this recipe yet. I am writing to thank you for the details. I have been searching for authentic trifle recipes. A Brit friend says his family started with a Swiss roll and raspberry jelly.I figured out what a Swiss roll is. Check. I have Birds custard (Amazon AND my local grocery). Check. But I could not figure out the type of Sherry. You mentioned it! So thank you for that. Cream Sherry. I have dry Sherry, but did not think that flavor would work..Check.
And thank you again.
Ruby says
Harveys Bristol Cream sherry is what us Brits use.
Patsy says
Is Harveys Bristle cream sherry like Baileys Irish cream? I guess I’ll have to make a trip to a liquor store! Sorry, I’m so dense! I’m just learning to cook with different liquors!
Amanda Formaro says
No, sherry is completely different. Ask someone at the store, but I believe it will be by the wine.
Stephanie says
What brand of cream sherry do you recommend? We live in the US.
Amanda Formaro says
I don’t really have a brand that I recommend. As long as its CREAM sherry it should be fine. I have used Fairbanks in the past, but again, that’s not necessary. It’s just the brand that was available when I shopped!
Carol says
How do I use lady fingers instead of cake?
Ileana says
I used 2 prebaked packages of lady finders…they were 3 oz each. I separate the lady fingers and spread the raspberry jelly only on the porous side. Then just followed the directions for layering as if it were cake. It worked out perfectly. Hope this helps! LOVE this very special recipe!
Girish Jha says
Super excited to try this English Trifle- the family pack !!!!. Thanks for sharing recipe, super excited to try this one . My kids gonna love it.
Carol says
confused. The pic of the custard seems to have fruit in iy. Do you mix it?
Amanda Formaro says
No, that picture just shows the custard spread over the top of the fruit
Janet geretti says
Can I make the trifle the day before or will the whipping cream separate.
Amanda Formaro says
The day before should be fine
Kathleen Stevens says
I made this recipe for dessert Christmas day. In spite of the enormous Christmas dinner, everyone tucked into this with enthusiasm! I got lots of compliments.
My partner of 25 years is a Brit, although like you, he left England when he was 3 years old. He still remembers the Atlantic crossing and ended up in Canada, not the U.S. so you two have a lot in common! Thanks for the recipe.