Dessert

Classic Trifle

Name: Classic Trifle
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 8 servings
Ingredients: 1 store-bought or homemade sponge cake (about 8 oz), cubed into ¾-inch pieces; ¾ cup medium sherry or fruit juice (apple or orange); 2 cups whole milk; 5 egg yolks; ¼ cup sugar; 2 tablespoons cornstarch; 1 teaspoon vanilla extract; ¾ cup jam (raspberry or strawberry); 1½ cups heavy cream; 2 tablespoons powdered sugar; ¼ cup toasted sliced almonds (optional)

A showstopping British dessert of alternating layers of sponge cake soaked in sherry or juice, thick custard, fruit jam, and whipped cream. The beauty of trifle is in its simplicity and the way each spoonful delivers all the components at once.

363calper serving 7gprotein 36gcarbs 22gfat 30min prep 35min cook 8serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

Members

Create a free account to see the full recipe

Free members get the full ingredients, step-by-step method and the ability to save favorites.

Start free Log in

Trifle — common questions

Can I make trifle ahead?

Yes, assemble it up to 6 hours ahead and refrigerate; add the whipped cream layer no more than 2 hours before serving, or it will weep and soften. You can make the custard and bake the cake the day before.

What if I don't have sherry?

Use an equal amount of apple juice, orange juice, cranberry juice, or even strong tea—the liquid just softens the cake and adds flavour. Avoid alcohol-free sherry which has added sugar.

Why is my custard lumpy or grainy?

The eggs have curdled from too-high heat. Use medium heat, stir constantly, and use a thermometer to hit exactly 160°F—do not overshoot. If it happens, strain the custard through a fine sieve.

Can I use instant custard powder instead?

Yes; make 2 cups of custard according to package directions (usually 4 tablespoons powder whisked into cold milk, then heated), let it cool, then use it in place of the homemade custard.

How do I store leftover trifle?

Cover and refrigerate for up to 2 days. The sponge will continue to soften and absorb liquid, which some prefer; if you want firmer cake, eat it the same day. Do not freeze.

Can I make trifle in individual glasses?

Absolutely; use small wine glasses or mason jars and layer the same ingredients proportionally (about ¼ cup cake, 1 tablespoon liquid, 1 tablespoon jam, 3 tablespoons custard per glass, then cream on top). Assemble within 2 hours of serving.