📝 About This Recipe
A quintessential British masterpiece, the English Trifle is a magnificent architectural feat of sponge, fruit, custard, and cream. This version honors tradition with layers of sherry-soaked sponge, a ruby-red raspberry jelly, and a rich, velvet-smooth homemade egg custard. It is the ultimate centerpiece for a celebration, offering a nostalgic harmony of textures and a sophisticated balance of sweetness and tartness.
🥗 Ingredients
The Base and Fruit
- 400 grams Madeira cake or ladyfingers (cut into 1-inch cubes)
- 4 tablespoons Raspberry jam (high quality, seedless preferred)
- 300 grams Fresh raspberries (washed and dried)
- 150 ml Medium-dry Sherry (Harvey's Bristol Cream or similar)
- 135 grams Raspberry jelly (gelatin) crystals (one standard UK pack)
The Custard Layer
- 500 ml Whole milk (full fat for richness)
- 100 ml Heavy cream (Double cream)
- 6 Egg yolks (large, free-range)
- 50 grams Caster sugar (superfine sugar)
- 2 teaspoons Cornstarch (helps stabilize the custard)
- 1 teaspoon Vanilla bean paste (or one vanilla pod, split)
The Topping and Garnish
- 500 ml Heavy cream (Double cream) (very cold)
- 1 tablespoon Powdered sugar (sifted)
- 25 grams Flaked almonds (lightly toasted)
- 6 pieces Fresh mint leaves (for decoration)
- 1 teaspoon Freeze-dried raspberries (optional for a modern dusting)
👨🍳 Instructions
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1
Begin by preparing the sponge base. Slice the Madeira cake and sandwich pieces together with raspberry jam, then cut into bite-sized cubes. Arrange them snugly at the bottom of a large glass trifle bowl.
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2
Evenly pour the sherry over the cake cubes. Press down lightly with a spoon to ensure the sponge absorbs the liquid. Scatter 200g of the fresh raspberries over the soaked sponge.
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3
Prepare the raspberry jelly according to the package instructions (usually dissolving in boiling water and adding cold water). Pour the liquid jelly over the fruit and sponge. Refrigerate for at least 2-3 hours until completely set.
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4
To make the custard, heat the milk, 100ml cream, and vanilla in a saucepan over medium heat until it just reaches a gentle simmer. Do not let it boil.
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5
In a separate bowl, whisk the egg yolks, caster sugar, and cornstarch until pale and thick. This takes about 2 minutes of vigorous whisking.
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6
Slowly pour the hot milk mixture onto the egg mixture in a thin stream, whisking constantly to prevent the eggs from scrambling (tempering).
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7
Pour the mixture back into a clean saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. This should take 5-8 minutes.
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8
Remove the custard from the heat and pour into a bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Let it cool completely at room temperature, then chill in the fridge.
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9
Once the jelly is set and the custard is cold, pour the custard over the jelly layer, smoothing it out to the edges of the bowl with a spatula.
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10
In a large chilled bowl, whip the remaining 500ml of heavy cream with the powdered sugar until soft peaks form. Be careful not to over-whip; you want a pillowy, cloud-like texture.
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11
Spoon the whipped cream over the custard layer. You can pipe it for a formal look or swirl it with a spoon for a rustic, traditional finish.
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12
Just before serving, garnish with the remaining fresh raspberries, toasted flaked almonds, and a few mint leaves for a pop of color.
💡 Chef's Tips
Always use a glass bowl so your guests can see the beautiful distinct layers. For a non-alcoholic version, replace the sherry with fresh orange juice or a light sugar syrup infused with vanilla. Ensure your custard is completely cold before adding it to the jelly, otherwise, the heat will melt the jelly layer. Toasting the almonds is essential; it adds a nutty depth and crunch that balances the soft textures. If the custard seems lumpy, simply pass it through a fine-mesh sieve into a clean bowl while it is still warm.
🍽️ Serving Suggestions
Serve with a small glass of chilled dessert wine or additional cream sherry. A hot cup of Earl Grey tea provides a perfect tannic contrast to the sweet creaminess. For a summer garden party, serve alongside a refreshing glass of Pimm's No. 1 Cup. This dish is best served chilled, ideally after sitting for a few hours to let the flavors meld.