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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Karl says
I made this one last year. Touch down 👍
FREIDA ROBERTSON says
I’m going to make this for Christmas at my son and daughter in laws. They have a toddler so I’m thinking of making a little separate one with juice instead of sherry. Hoping I can find last fingers and birds custard! My mum used to make wonderful trifle but I never got her recipe. I’m excited to try this. My daughter in law even has a trifle bowl so that will be fun (I was going to check out thrift stores till I found out she had one – we’re visiting).
I enjoyed your back story. I’m originally from England myself so it was particularly enjoyable.
R. Rodriguez says
I’ll make for Christmas, I just order the bowl. I want to know what is the best way to serve, or cut this beautiful ensemble?
Amanda Davis says
We just scoop is out with a big serving spoon :)
Carol Ann Wyatt says
I bought a gluten free yellow box cake mix that makes on 8×8 cake. Will that be enough or should I make two cakes?
Amanda Davis says
Two for sure
Katherine Cornakovic says
I made it for our family holiday dinner and it was a big hit. Instead of the sherry(several young kids attended), I added lemon juice(from a 1/4 of a lemon and added to the berries ). I used the liquid from the berries and drizzled on my homemade pound cake. It was delicious!
Noreen Morrison says
If you add whipped cream to the 1st or 2nd layer does it not turn into milk. Would it keep its shape. Thank you
Amanda Davis says
It will be fine as long as you use Cool Whip or freshly whipped cream. Don’t use canned whipped cream.
Christina bonanca says
Can you use an angel food cake for a lighter fluffier version??
Amanda Davis says
I don’t see why not!
Ann says
So glad I found such a recipe for trifle. I have a few tested trifle recipes but wanted something different and special this time. I will make it for our Thanksgiving. Thank you for the recipe and a little story about your family 💕
If I use creamed sherry, will little kids eat it or is it only for adults because of the alcohol taste?
Amanda Davis says
We always ate it as children. I love the flavor!
Nina Kelley says
I have been making trifle very similar to this (I use pound cake) for years. There isn’t enough alcohol in it to seriously affect the children. Also, it is very rich and a very small serving usually satisfies them
Suzan F says
I made this recipe for a Murder Mystery dinner party. The setting was in 1889 in Turkey with British archaeologists. The recipe was fantastic! I used ladyfingers for the cake/cookie, fresh peaches and blueberries for the fruit and Gran Marnier for the liqueur, and added a little extra. I sweetened the whip cream with an extra Tablespoon of Powdered sugar. If I were to make it again, I would use 1% milk and just 2T of butter. The recipe is very rich and I don’t think it would take away to lighten it up a tad. It was beautiful! I did a little blueberry decoration on the top. It feeds a lot of people. We had 8 and I think it would have fed 16.
BKBakes says
An AMAZING recipe! Easy to follow and Sooo good; it’s addictive. Thank you.
Fiona Pattison says
Thanks for the recipe, it took me about eight hours to finish because I have young kids, plus I added cherries and blueberries. I used clementine/ peach juice instead of sherry. today I’ll be serving it at a party. Making custard from scratch was an amazing accomplishment :) I decorated the trifle with a geometric pattern of strawberries cut into heart shaped slices! I can’t wait to eat it :)
Pam says
I too was born in England as my Mom served in the British Army during WWII and my father served in the U.S> Army for all of WWII. I also came to America as a young child but Mom always made what we called “her English Trifle”. My Mom’s family home was designed by her grandfather and after my Mom’s father died my grandmother sold the home to Bird’s of Bird’s custard who I was told had bought the manor as a wedding gift for their daughter. We used to have Bird’s custard for our trifles as grandmom would send them to Mom.
This trifle recipe is exactly how Mom used to make hers until she changed it to pudding and jello. She always used lady fingers.
Thank you for sharing your family recipes and the interesting history.
Amanda Formaro says
Thanks Pam for sharing that story! :)
Andrea Harrison says
A decent recipe, but who cares about the back story. Quit the jibber jabber😒
Britt says
You can just hit the “jump to recipe” button and choose a kind word instead.
Lori Stromski says
Sending healing streams of…..
GRACE TO YOU
BKBakes says
I, for one, Enjoy the “Back-story”. Cooking and History go hand-in-hand.
Consider using the “Jump to Recipe” option.
Jack Jones says
😳
Marie says
Trifle is my favourite dessert! I’m making it tonight for Easter dinner! My hubby is British and his mom taught me how to make it, but theirs is made with jello, lady fingers, custard, fruit and whipped cream. So many variations on trifle, but so delicious! My actual NEW favourite layer is a blancmange layer. Hard to find in Canada, so I just use 1/2 cup boiling water to dissolve the jello packet and mix in a can of evaporated milk for the rest of the liquid. So delicious! I I also don’t often drink sherry so I subbed mango Malibu (rum) and it was delicious! Thanks for sharing your recipe I’ll definitely have to try it! ,
Soni says
I enjoyed trifle as a kid when we used to live in England. My mom made it for most parties! Love the traditional one as well your jello one sound delish. Would you care to share your recipe too please, Marie .
Thank you for all the back story. Always more enjoyable to have some story that goes along with traditional recipes as this.
Sandra says
Same here. no Sherry, but do have frozen mango chunks and spiced Rum, along with fresh raspberries. Sounds like a winning combo. Bird’s Eye Custard mix a fixture in my English/Scottish heritage. Plan on a sparkler for presentation. Happy New Years!
Robyn Yeasted says
Can I use Ambrosia Devon custard? It is what my husband brought before I had a chance to tell him about Bird’s custard!
Kristen Formaro says
Yes that should be just fine!
Nancy says
Thanks, Amanda; my husband is also English and loved your recipe! I’m making it again for a dinner party tomorrow.
My mother-in-law always used a sponge cake for her triffle and it does absorb the sherry nicely, so that’s what I’ve used.
Chris says
Hi. Can you make this ahead of time? Like a full day before serving? Thank you.
Kristen Formaro says
Hi Chris. I would recommend preparing the custard, macerating the strawberries, and baking/cubing the cake in advance. You can store both the macerated strawberries and the custard, covered, in the refrigerator until the day of. However, I would assemble the trifle the morning you plan on serving.
Nina says
How do you give recipe for the trifle without and no recipe for the yellow/wgite cake? Without that, it’s an incomplete recipe. Shame.
Amanda Formaro says
You can use a box mix, a store bought cake, or ladyfingers. No real need for a recipe for the cake.
Angela says
What a shame that you make a comment like that on someone’s own personal recipe.
Look up a recipe for a yellow cake: it’s not difficult.
Shahana says
No need to make any rude comments
Karl says
Really. ? Shame. Shame on you nina for not knowing how to bake a cake
Alicia says
How vital is the creamed sherry? I want to make this but someone who would be eating this doesn’t drink.
Amanda Formaro says
For the traditional flavor, creamed sherry is vital. It’s the one ingredient that gives this trifle its distinct flavor. If you are not concerned about it tasting like English Trifle, you can substitute with a white grape juice or something similar and it will be fine.
Carri says
Admittedly I haven’t yet made this but saved it so I can. I gave 5 stars because I love your commitment to your British heritage as my family also came from England so for all those things you mentioned above – I totally get it!!!
My grandma gave me her recipe for trifle and yes, I’ve been on the hunt for Bird’s custard and lady fingers and will be adding this trifle to my collection.
Thank you for sharing the recipe and the love!
Peggy Bauman says
I love your recipes! A good idea I would add, if using a “white cake”, make it first so to use egg whites from the custard.
I will be trying this trifle for sure!! thank you!
Minn says
I have Bird’s Custard. I bought it from an Indian store!