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Traditional English Trifle
If I had to choose one dessert as the most nostalgic for me, that would be a traditional English Trifle. I love the flavor combinations!
Prep: 45min
Total: 65min
Serving Size: 1 portion
Nutrition Facts: servingSize 1 portion, calories 328 kcal, Carbohydrate 21 g, Protein 5 g, Fat 24 g, Saturated Fat 14 g, Cholesterol 192 mg, Sodium 121 mg, Fiber 1 g, Sugar 16 g
Ingredients:
- 4 cups whole milk
- 8 large egg yolks
- 1/2 cup granulated sugar
- 4 tablespoons cornstarch
- 1 1/2 teaspoons vanilla extract
- 1/2 cup butter (cut into small pieces)
- 9×13 white or yellow cake (baked and cooled)
- 1/2 cup cream sherry
- 3 heaping tablespoons seedless red raspberry jam or preserves
- 2 cups sliced fresh strawberries
- 1 cup fresh raspberries
- 1 tablespoon cream sherry
- 1 tablespoon sugar
- 1 1/2 cups heavy whipping cream
- 1 teaspoon powdered sugar
Instruction:
- 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.
- Cut the full 13×9 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).
- 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.
- 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.
- 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.
Summer Berry Trifle
This berry trifle is perfect for a summer party — it’s refreshing, gorgeous, and make-ahead.
Prep: 25min
Total: 25min
Yield: 8-10
Nutrition Facts: servingSize , calories 554, Fat 31g, Carbohydrate 65g, Protein 7g, Saturated Fat 18g, unSaturated Fat , Sugar 41g, Fiber 5g, Sodium 197mg, Cholesterol 143mg
Ingredients:
- ¾ cup (8 oz) seedless raspberry jam
- 1 quart (1½ pounds) strawberries, hulled and cut into ¼-inch slices
- 1 pint (12 oz) raspberries
- 1 pint (12 oz) blueberries
- 1½ cups heavy whipping cream, cold
- 16 ounces cream cheese (preferably Philadelphia brand), at room temperature
- 1¾ cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 (7 oz) package crisp lady fingers (also called savoiardi biscuits)
- Fresh mint spring, for garnish (optional)
Instruction:
- Set aside a few berries for topping the trifle.
- Heat the raspberry jam in a large bowl in the microwave for about 1 minute, or until hot and liquidy. Add the fresh berries and toss to coat. Let sit while you prepare the rest of the recipe, stirring occasionally.
- In a large bowl, whip the heavy cream until stiff peaks form. Set aside.
- In another large bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy. Beat in the vanilla, then beat in a third of the whipped cream. Using a large rubber spatula, fold in the rest of the whipped cream until well combined.
- Cover the bottom of a 9-inch (14-cup capacity) trifle dish or glass bowl with a layer of lady fingers (break into pieces as necessary). Follow with ⅓ of the berry-jam mixture (including ⅓ of the juices), then ⅓ of the cream. Alternate, ending with the cream cheese mixture on top; for the last layer of cream, leave a 1-inch border around the edge showing the fruit beneath. Garnish with the reserved whole berries and a fresh mint spring if using. Refrigerate for at least 8 hours, or overnight, before serving.
Amazing Summer Trifle Recipe
FAQ
Should a trifle be made the night before?
You can absolutely make trifle the day before. In fact, it is best after the flavors have time to marry. We recommend serving anytime between 4 and 24 hours after the trifle is made. However, for the best presentation, hold off on adding the top whipped cream layer until just before serving.
What is the composition of a trifle?
Trifle is a layered dessert of English origin. The usual ingredients are a thin layer of sponge fingers or sponge cake soaked in sherry or another fortified wine, a fruit element (fresh or jelly), custard and whipped cream layered in that order in a glass dish.
What is the best way to layer a trifle?
Traditionally, the layers of a trifle include cake pieces, custard, fruit pieces, jelly and cream, but there are no rules. Choose your favourite ingredients and mix and match them according to your tastes!
What kind of cake is best for trifle?
HOW TO MAKE PERFECT TRIFLE. My Classic Trifle starts with cake. I usually use small sponge rolls that I can buy at the supermarket – but you can use any kind of sponge cake, vanilla cake or madeira cake you like – cakes without any frosting are best.
Should you put jelly in a trifle?
Essentially, an English trifle needs sponge fingers or pound cake, perhaps soaked in sherry—but this is optional only if children are not involved. It also needs jelly (aka Jell-O in the U.S.), a thick layer of creamy custard, and a deep layer of lightly whipped fresh cream. The rest is all about personal preference.
