Prep: 20 mins
Cook: 0 mins
Chill Time: 60 mins
Total: 80 mins
Servings: 6 servings
Nutrition Facts (per serving)
281 Calories
9g Fat
44g Carbs
6g Protein
Ingredients
6 sponge fingers (or 6 ounces sponge cake or pound cake), halved horizontally and cut into thick slices
2 to 3 tablespoons sherry, optional
2 cups fresh raspberries or strawberries (do not use frozen)
2 cups jelly or Jell-O made to packet instructions (or make your own)
2 cups thick homemade custard (or canned)
2 cups softly whipped cream
Whole raspberries or strawberries, garnish
Toasted sliced almonds, optional garnish
Grated chocolate, optional garnish
- Gather the ingredients.
- Line the bottom of the trifle bowl or glasses with the sponge fingers or cake in a nice even layer. If you want to use sherry, now is the time to add it. Brush it on the sponge and let it soak in for 5 minutes.
- Cover the fingers with a thick layer of raspberries or strawberries. Slowly and gently pour over 1/3 of the liquid jelly and put into the fridge—doing this will set the sponge and fruit into the bottom of the bowl. Once this layer is set, pour over the remaining jelly and leave to set.
- Once set, spoon a thick layer of custard on top.
- Finish with a thick layer of whipped cream either spooned over or piped using a piping bag.
- All that’s left to do is to decorate as you wish, with fresh fruit, maybe almonds or chocolate—it is up to you.
- Serve and enjoy.
- Tips
If you don’t have sponge cake, you can use 6-ounce/160-gram packages of trifle sponges or sponge fingers instead. - If you have some trifle leftover, cover the dish and store it in the refrigerator. It will keep for up to three days. The sponge will soak up the layers, and it will not look as beautiful, but it will remain delicious.
Recipe Variations
This traditional British trifle recipe is just the beginning, and you can take it anywhere you like.
- Some people add multiple layers of fruit and custard.
- Brandy, Madeira, or a sweet white wine can replace the sherry.
- Explore other trifle recipes such as a decadent chocolate trifle, a rum-infused panettone trifle featuring the Italian fruitcake, or enjoy the seasonal taste of a pumpkin and gingerbread trifle.
- The trifle is so popular that other desserts have been adapted to this form. For instance, there’s a red velvet trifle, a banana split trifle, and a black forest brownie trifle that happens to be gluten free.
