Classic English Trifle
A showstopping layered dessert with sponge cake, jam, fresh fruit, and creamy custard topped with whipped cream. Assemble it 2 hours ahead for best flavor.
- Total time
- 30 min
- Servings
- 6
- Calories
- 380
- Protein
- 6g
Ingredients
- 1 loaf (10–12 oz) store-bought pound cake or sponge cake
- ½ cup raspberry or strawberry jam
- 2 cups whole milk
- 4 large egg yolks
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1.5 cups fresh raspberries or strawberries
Instructions
- 1
Pour 2 cups of milk into a small saucepan and place it over medium heat, stirring occasionally, until wisps of steam rise from the surface but no bubbles form, about 5 minutes.
- 2
In a medium bowl, whisk together the 4 egg yolks and 0.33 cup of sugar until the mixture is pale yellow and looks smooth, about 1 minute of whisking.
- 3
Slowly pour the hot milk into the egg mixture while whisking constantly, so the eggs warm gradually without scrambling.
- 4
Pour the mixture back into the saucepan and place it over medium-low heat, stirring with a wooden spoon in all directions, until it coats the back of the spoon and a line drawn through it stays clear, about 8 minutes.
- 5
Remove from heat and stir in 1 teaspoon of vanilla extract, then pour the custard into a clean bowl and let it cool to room temperature, about 20 minutes.
- 6
Slice the pound cake lengthwise into 0.75-inch-thick slices, then cut each slice into 2-inch squares so you have roughly uniform cubes.
- 7
Spread a thin layer of jam—about 2 tablespoons—on the bottom of a large glass trifle bowl or a 3-quart glass dish.
- 8
Arrange half of the pound cake cubes in an even layer over the jam, pressing down gently so they nestle together.
- 9
Scatter half of the fresh berries (about 0.75 cups) in an even layer over the cake.
- 10
Pour half of the cooled custard (about 1.5 cups) over the berries, spreading it gently with a spatula to fill gaps.
- 11
Repeat the layers: remaining cake cubes, remaining berries, then remaining custard.
- 12
In a chilled medium bowl, whip the 1 cup of heavy cream using an electric mixer on medium-high speed until soft peaks form (the cream holds a gentle peak that curls over when the beaters are lifted), about 2 minutes.
- 13
Spread or dollop the whipped cream evenly over the top layer of custard, covering the surface completely.
- 14
Cover the trifle with plastic wrap and refrigerate for at least 2 hours (or up to 8 hours) before serving so the flavors meld.
Tools you’ll need
- small saucepan
- medium bowl
- wooden spoon
- whisk
- cutting board
- serrated bread knife
- large glass trifle bowl (3-quart capacity) or 3-quart glass dish
- rubber spatula
- electric mixer
- chilled medium bowl
- plastic wrap
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