English Trifle
Layers of soft sponge cake, silky custard, whipped cream, and jam create this iconic British dessert. Assemble in a large glass bowl for an impressive presentation.
- Total time
- 45 min
- Servings
- 8
- Calories
- 385
- Protein
- 6g
Ingredients
- 1 loaf (about 10 oz) Store-bought sponge cake or pound cake
- 2 cups Whole milk
- 4 count Egg yolks
- ¼ cup Granulated sugar
- 2 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- ½ cup Strawberry or raspberry jam
- 1.5 cups Heavy cream
- 2 tablespoons Powdered sugar
- ¼ cup Sliced almonds or crushed amaretti biscuits
Instructions
- 1
Pour 2 cups of milk into a medium saucepan and place it on the stove over medium heat until small bubbles form around the edges, about 5 minutes—do not let it boil.
- 2
While the milk heats, crack 4 egg yolks into a medium mixing bowl and add 0.25 cup granulated sugar and 2 tablespoons cornstarch.
- 3
Whisk the egg mixture vigorously with a wire whisk for about 1 minute until it looks pale and thick, like soft mousse.
- 4
Slowly pour the hot milk into the egg mixture while whisking constantly with one hand to prevent lumps and cook the eggs evenly.
- 5
Pour the mixture back into the saucepan through a fine-mesh sieve to strain out any lumps or cooked bits of egg white.
- 6
Place the saucepan over medium heat and stir constantly with a wooden spoon for 5–7 minutes until it thickens enough to coat the back of the spoon; when you draw your finger across, it should leave a clear trail.
- 7
Remove the pan from heat and stir in 1 teaspoon vanilla extract, then transfer the custard to a clean bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
- 8
Unwrap the store-bought sponge cake or pound cake and cut it crosswise into slices about 0.5 inch thick, like slicing bread.
- 9
Spread 0.5 cup jam evenly onto one side of each cake slice using a butter knife, then stack the slices jam-side up in a pile.
- 10
Pour 1.5 cups heavy cream into a large mixing bowl and add 2 tablespoons powdered sugar.
- 11
Whisk the cream and sugar together using an electric mixer on medium-high speed for 3–4 minutes until stiff peaks form—when you lift the whisk, the cream should stand up and not flop over.
- 12
Cut the jam-covered cake slices into irregular chunks about 1.5 inches across and scatter half of them across the bottom of a large glass or clear trifle bowl.
- 13
Spoon one-third of the cooled custard in an even layer over the cake, then spoon one-third of the whipped cream on top of the custard in dollops and gently smooth it level with a spatula.
- 14
Arrange the remaining cake chunks on top of the cream layer, pressing them down gently so they sink slightly into the cream.
- 15
Layer the remaining custard over the cake, then top with the remaining whipped cream, smoothing it level to cover all visible cake.
- 16
Sprinkle 0.25 cup sliced almonds or crushed amaretti biscuits in an even layer across the top of the cream.
- 17
Cover the bowl loosely with plastic wrap and refrigerate for at least 2 hours (or up to 8 hours) until the flavors meld and the texture becomes silky.
Tools you’ll need
- Medium saucepan
- Wire whisk
- Medium mixing bowl
- Fine-mesh sieve
- Wooden spoon
- Plastic wrap
- Cutting board
- Serrated knife
- Butter knife
- Large mixing bowl
- Electric mixer
- Rubber spatula
- Large glass or clear trifle bowl (10–12 cup capacity)
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