📝 About This Recipe
A quintessential British showstopper, this traditional trifle layers delicate sponge cake, rich velvet custard, and vibrant summer berries into a masterpiece of textures. Originating in 18th-century England, this dessert is a celebration of contrasting sensations—the bite of sherry-soaked cake against the silky smoothness of homemade crème pâtissière. It is the ultimate centerpiece for any celebration, offering a nostalgic and luxurious finale to a grand meal.
🥗 Ingredients
The Cake Base
- 12-15 pieces Ladyfingers or Sponge Cake (split lengthwise)
- 1/2 cup Raspberry Jam (high-quality seedless)
- 1/2 cup Cream Sherry (may substitute with orange juice for a non-alcoholic version)
The Fruit Layer
- 2 cups Fresh Raspberries (washed and dried)
- 1 cup Fresh Strawberries (hulled and sliced)
- 2 tablespoons Granulated Sugar (for macerating)
The Vanilla Custard (Crème Pâtissière)
- 2 cups Whole Milk (full fat for richness)
- 4 large Egg Yolks (room temperature)
- 1/3 cup Caster Sugar
- 2 tablespoons Cornstarch (sifted)
- 1 teaspoon Vanilla Bean Paste (or one fresh vanilla bean, scraped)
The Topping & Garnish
- 2 cups Heavy Whipping Cream (very cold)
- 2 tablespoons Powdered Sugar (sifted)
- 1/4 cup Toasted Flaked Almonds (for crunch)
- 3-4 sprigs Fresh Mint (for a pop of color)
👨🍳 Instructions
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1
Begin by macerating the fruit: Toss the raspberries and sliced strawberries with 2 tablespoons of sugar in a bowl and let sit for 20 minutes until they release their juices.
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2
Prepare the cake layer by sandwiching the ladyfingers or sponge cake slices with a generous layer of raspberry jam. Cut them into 1-inch cubes.
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3
Arrange the jammed cake cubes in the bottom of a large glass trifle bowl, ensuring they fit snugly to create a solid base.
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4
Evenly drizzle the cream sherry over the cake cubes, allowing the liquid to soak in completely for about 10 minutes.
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5
Spread the macerated berries and their juices over the soaked cake layer in an even, vibrant red blanket.
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6
To make the custard, heat the milk and vanilla paste in a saucepan over medium heat until it just begins to simmer (do not boil).
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7
In a separate bowl, whisk the egg yolks, caster sugar, and cornstarch until the mixture is pale and thick.
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8
Slowly pour half of the hot milk into the egg mixture, whisking constantly to 'temper' the eggs and prevent scrambling.
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9
Return the entire mixture to the saucepan and cook over low-medium heat, whisking vigorously until the custard thickens to a heavy cream consistency.
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10
Remove the custard from heat and let it cool slightly. Pour it over the berry layer, smoothing the top with a spatula.
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11
Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming, then refrigerate for at least 4 hours (ideally overnight).
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12
Once the trifle is fully chilled and set, whip the heavy cream and powdered sugar in a cold bowl until stiff peaks form.
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13
Pipe or spoon the whipped cream over the custard layer in decorative swirls.
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14
Just before serving, sprinkle with toasted flaked almonds and garnish with a few reserved berries and fresh mint leaves.
💡 Chef's Tips
Always use a clear glass bowl so the beautiful layers are visible to your guests. For the best texture, make the trifle 24 hours in advance to allow the flavors to meld and the cake to soften. If your custard is lumpy, simply pass it through a fine-mesh sieve while it is still warm. To prevent the whipped cream from weeping, ensure the custard is completely cold before topping. If you prefer a thicker fruit layer, you can use a high-quality fruit jelly (Jell-O) set over the berries before adding the custard.
🍽️ Serving Suggestions
Serve in chilled glass dessert bowls to maintain the temperature. Pair with a glass of the same Cream Sherry used in the recipe for a cohesive flavor profile. A crisp glass of Prosecco or Champagne cuts through the richness of the custard beautifully. Serve alongside a pot of Earl Grey tea for a traditional British afternoon experience. For an extra touch of luxury, grate a bit of high-quality white chocolate over the top.