A layered dessert of sponge cake, sherry, custard, fruit and whipped cream in a large glass bowl: the more beautifully the layers show through the glass, the more impressive it is. A typically English festive dessert, centuries old and with endless regional variations.
Trifle
Trifle
Method
01
Base
Crumble the cake into pieces and spread over the base of a large glass bowl. Sprinkle with the sherry and leave to soak in briefly.
02
Fruit layer
Spread the fruit and the jam over the cake.
03
Custard layer
Pour the cooled custard over the top and smooth the surface.
04
Whipped cream
Whip the cream with the icing sugar until stiff and spread it over the custard.
05
Finish
Garnish with flaked almonds or chopped nuts and leave to rest in the fridge for at least 2 hours (preferably overnight).
Tips & notes
Use a transparent bowl; the layers are the whole point of a trifle. Feel free to make it a day ahead; it only gets better. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Replace the sherry with raspberry lemonade for an alcohol-free, child-friendly version.
- Use seasonal fruit: blueberries and raspberries in summer, peaches in juice in winter.
Contains:
Gluten
Milk
Tree nuts
Sulphites
Eggs
| Calories | 141 kcal |
|---|---|
| Protein | 1 g |
| Carbohydrates | 4 g |
| Fat | 14 g |
| Fibre | 0 g |
Estimated values, calculated from standard nutritional values per ingredient.
