The Best Classic English Trifle Recipe

Watch my English Christmas trifle recipe web story here.

What is a Trifle

Trifle is a dessert dish made from thick (or often solidified) custard, fruit, sponge cake, fruit juice or jelly, and whipped cream. These ingredients are usually arranged in layers. –Wikipedia.org

Why You Should Make This Trifle Recipe

For me, it’s the combination of flavors that make this particular English trifle work so well.

Layers of sherry-soaked lemon pound cake drizzled, brushed, or splashed with cream sherry all topped with a homemade vanilla pudding and then a layer of hand-whipped cream.

Unlike many trifle recipes, my Auntie Ev made hers in a 9 x 13 Pyrex dish, fitting layers of pound cake together evenly so that it could be sliced rather than scooped into a bowl.

Since that’s how I grew up with trifle, that’s how I make it now.

It’s much prettier to look at, honestly. No matter how beautiful a trifle looks in a huge trifle bowl, it looks a bit of a wreck once you start scooping it out for serving!

No scoops here (unless that’s your preference). Just pretty squares of custard-and-whipped-cream-topped boozy cake and jam.

How to Make Auntie Ev’s Trifle

Here’s what you’ll need.

Note that I’ll give you substitutions for almost all the components. Just because this is our favorite version, and I do hope you’ll try the original, I also realize everyone has different tastes and different dietary restrictions.

Ingredients and Substitutions

For the Custard

• Milk: I use whole milk. You could also use half and half for a richer custard or 2% for a leaner custard (less fatty). Feel free to substitute your favorite plant-based milk that doensn’t curdle when boiled.
• Sugar: I use plain granulated sugar. Use your favorite sugar substitute that doesn’t crystallize when boiled (so no erithritol-based sweeteners.
• Salt: I use 1 full teaspoon of Morton’s kosher salt for the custard (1/4 teaspoon per cup of milk). If using Diamond Crystal, you will have to use a bit more. If using fine table salt, use less, to taste.
• Cornstarch: This provides the thickening power. You can also substitute plain all-purpose flour.
• Egg yolks: Adds some richness and the traditional pale yellow custard color. If you can’t have eggs, leave them out and increase the cornstarch by an additional Tablespoon.
• Vanilla: I use vanilla extract. You could also use vanilla paste or a completely different extract. For example, a little rosewater would bring a Middle Eastern flavor and would be lovely paired with the raspberry jam. You could also make lemon pudding. It’s your call.

For the Rest

• Pound Cake: Auntie Ev used lemon pound cake, so that’s what I use. If you are short on time, I have enjoyed many a trifle made with Sara Lee Pound Cake from the freezer aisle. You can also make a whipping cream pound cake or an almond pound cake.
• Jam: I like raspberry jam with seeds, because that’s what I grew up having. Feel free to use seedless raspberry jam or substitute mixed berry jam, plum jam, or your favorite jam. For example, if you decide to go with lemon pudding, you could use blueberry jam. That would be a great combination
• Cream Sherry: Even the kids in the family enjoyed trifle made with the layers of pound cake soaked with a light (or not-so-light) sprinkle of cream sherry. If you don’t drink alcohol, you could make simple syrup and add some rum extract or sherry extract. Or just use a plain simple syrup to brush or sprinkle on the cake.
• Whipped Cream: I whip my cream with a little sugar, a pinch of salt, and some vanilla extract. Whip it to stiff peaks and then spread in an even layer on top of a whole 9 x 13 trifle or pipe it decoratively on top of individual trifles. Or use Reddi Whip or Cool Whip if that’s what you like!

Procedure

This is a layered dessert, so think of it like a dessert lasagna more than a dump-everything-in-a-bowl recipe.

Here’s how to make it:

1. Slice the pound cake and fit it snugly in a single layer in a 9 x 13″ pan.
2. Sprinkle with cream sherry or one of the suggested substitutes. (Note in this photo, my cake sprinkle is simple syrup with sherry and lemon extracts in it)
3. Spread with about 15 oz of raspberry jam, or one of the substitutes.
4. Repeat layers one more time, ending with the jam. You should have about 3/4″-1″ of space left in your pan.

1. Make the custard:
   1. Whisk together milk, sugar, salt, egg yolks, and cornstarch in a heavy-bottomed pan.
   2. Switch to a wooden spoon and bring to a boil over medium to medium-high heat, stirring constantly.
   3. Adjust heat to keep at a low boil for 2 minutes.
   4. Strain custard through a fine-mesh strainer into a bowl or large pitcher. Stir in the vanilla extract.
2. Pour the custard evenly over the jam layer. You should have about 1/2″ of space left in the pan.
3. Chill for several hours or overnight to make sure pudding is fully set.
4. Top with an even layer of whipped cream, or spoon or pipe cream onto individual pieces.

Tips for Success

This is a pretty straightforward dessert to make, but there are always ways to refine it.

To make the slices look really pretty, cut all the crust off the cake pieces. Yes, you can and should eat them as a snack.

Since this dessert is chilled and is based on butter cake, it tends to get a little firm in the refrigerator.

For best presentation, slice the trifle straight from the fridge. For best texture, allow the slices to sit for 20-30 minutes before serving.

If you want to make your trifle just like Auntie Ev did, you’ll spread a smooth layer of whipped cream on top of the chilled custard layer.

Then, make score marks for cutting 16 slices (4 x 4 in the pan) and placing half a drained marachino cherry in the center of each scored slice.

You can also decoratively pipe the cream however you like, or just dollop some on after slicing and serving.

Variations

If you like, you can make individual trifles in small glasses. Use a round cutter to cut the cake and layer in with sherry and jam before pouring on some custard.

Once the custard sets up, pipe a “pouf” of whipped cream on top of each one. Consider using stabilized whipped cream, especially if your trifle is going to sit for a few hours or if you want to make it 2-3 days ahead.

This is a bit more fussy than making a large trifle that you can cut and serve, but for a fancy dinner, sometimes it’s nice to go the extra mile and make individual desserts.

You can even make trifle shooters in shot glasses. This would work well on a dessert buffet or even a cookie board.

Then people could have a little bite of trifle and still enjoy an angel slice or chocolate peppermint crinkle cookie or two!

Englsih Trifle Q & A

Questions?

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