📝 About This Recipe
A quintessential British masterpiece, this trifle is a symphony of textures featuring layers of sherry-soaked sponge, luscious fruit, and a rich, hand-whisked egg custard. Originating from the Elizabethan era and perfected in the 18th century, it represents the pinnacle of milk-based puddings. Each spoonful offers a decadent balance of tart raspberry, velvety cream, and the sophisticated warmth of fortified wine.
🥗 Ingredients
The Sponge Base
- 300 grams Ladyfingers or Sponge Cake (cut into 1-inch cubes)
- 1/2 cup Raspberry Jam (seedless preferred)
- 1/2 cup Cream Sherry (can substitute with fresh orange juice for a non-alcoholic version)
The Fruit Layer
- 2 cups Fresh Raspberries (rinsed and dried)
- 1 package Raspberry Jelly (Gelatin) (prepared with slightly less water for a firmer set)
The Real Egg Custard
- 2 cups Whole Milk (full fat for best results)
- 1/2 cup Heavy Cream (for the custard base)
- 6 large Egg Yolks (at room temperature)
- 1/3 cup Caster Sugar (superfine sugar)
- 1 tablespoon Cornstarch (to ensure a stable set)
- 1 piece Vanilla Bean (split and seeds scraped)
The Topping & Garnish
- 2 cups Heavy Whipping Cream (very cold)
- 2 tablespoons Powdered Sugar (sifted)
- 1/4 cup Toasted Flaked Almonds (lightly browned)
- 4-5 pieces Fresh Mint Leaves (for color)
👨🍳 Instructions
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1
Begin by preparing the sponge base. If using sponge cake, sandwich two pieces together with a generous layer of raspberry jam and cut into cubes. Arrange these at the bottom of a large glass trifle bowl.
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2
Slowly pour the cream sherry over the sponge cubes, ensuring they are evenly soaked. Press down lightly with a spoon to help the liquid absorb.
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3
Scatter 1.5 cups of the fresh raspberries over the soaked sponge. Prepare the raspberry jelly according to package instructions (using 10% less water) and pour it over the sponge and fruit. Refrigerate for 1-2 hours until the jelly is partially set.
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4
While the jelly sets, prepare the custard. In a medium saucepan, combine the milk, 1/2 cup cream, and the vanilla bean seeds and pod. Heat over medium until it just reaches a simmer, then remove from heat.
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5
In a heatproof bowl, whisk the 6 egg yolks, caster sugar, and cornstarch together until pale and slightly thickened.
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6
Temper the eggs by slowly pouring a small amount of the hot milk mixture into the egg yolks while whisking constantly. Gradually add the remaining milk.
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7
Return the entire mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 8-10 minutes). Do not let it boil.
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8
Strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any lumps. Cover the surface directly with plastic wrap to prevent a skin from forming and let it cool to room temperature.
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9
Once the jelly layer in the bowl is firm and the custard is cool, gently pour the custard over the jelly layer. Smooth the top with a spatula.
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10
Refrigerate the trifle for at least 4 hours, or ideally overnight, to allow the layers to settle and the flavors to meld.
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11
Just before serving, whip the cold heavy cream with powdered sugar until soft, billowy peaks form. Do not over-beat; you want a cloud-like texture.
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12
Spoon the whipped cream over the custard layer. Garnish with the remaining fresh raspberries, toasted almonds, and mint leaves for a stunning finish.
💡 Chef's Tips
Always use a glass bowl to showcase the beautiful distinct layers of the trifle. If the custard curdles, quickly whisk in a splash of cold cream or use an immersion blender to smooth it out. For the best texture, assembly should happen 24 hours in advance, but the whipped cream should be added fresh. Ensure your jelly is completely cooled before pouring over the sponge to prevent it from turning into mush. Toasting the almonds is essential; the nutty crunch provides a necessary contrast to the soft layers.
🍽️ Serving Suggestions
Serve with a small glass of chilled dessert wine or additional Cream Sherry. A hot cup of Earl Grey tea cuts through the richness of the custard beautifully. For a summer garden party, pair with a crisp, sparkling Prosecco. Serve in individual glass ramekins for a more formal, plated presentation. Accompany with shortbread cookies on the side for extra texture.