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Sweets · British

English Trifle

Sponge, raspberries, jelly, custard and cream, layered in a glass bowl so everyone can see what's coming.

Hands-on
25 min
Hands-off
2 h 10 min
Total
2 h 35 min
Makes
6 servings
Serves
6

About 15 minutes to build the cake, fruit and jelly layer, 10 minutes for the jelly to cool before pouring, at least 2 hours for it to set in the fridge, then 10 minutes to whip the cream and finish. Total = 25 min active + 130 min hands-off. It can set overnight.

  • easy
  • christmas
  • party
  • make-ahead
  • no-bake

Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means

Illustration of English Trifle
Amount
Units

Ingredients

You need: glass trifle dish or large glass bowl · heatproof bowl or jug · kettle · large bowl · balloon whisk or hand mixer · spatula and spoon

Contains: milk · egg · wheat · tree nuts (almonds)

Method

  1. Cake and berries

    Cut the 170 g (6 oz) sponge into 2.5 cm (1 in) cubes and spread them over the bottom of the trifle dish. Scatter over 1 cup (240 ml) raspberries and drizzle with 2 tbsp sherry.

  2. Make the jelly

    Break the jelly into a heatproof bowl or jug. Pour in 300 ml (1 1/4 cups) boiling water and stir until it dissolves, then stir in 240 ml (1 cup) cold water. (If your packet is crystals or a different size, make it up to about 1 pint following the packet instead.)

    Ready when: Completely dissolved: no lumps or granules at the bottom when you tilt the jug.

  3. Cool, pour, chill

    Let the jelly cool for 10 minutes, then pour it over the cake and raspberries. Refrigerate for at least 2 to 3 hours.

    Ready when: The jelly is fully set: it doesn't ripple when you gently tilt the dish.

    Otto tried this firstOtto spreads the custard on while the jelly is still liquid. The layers swirl into pink soup. The jelly has to be fully set first.

  4. Whip the cream

    Whisk the 480 ml (2 cups) cold cream in a large bowl until it forms soft peaks.

    Ready when: Soft peaks: the cream holds a shape but the tip curls over when you lift the whisk.

  5. Custard and cream

    Spread the 500 ml (2 cups) custard in an even layer over the set jelly, then spoon the whipped cream over the custard.

  6. Top and serve

    Scatter the remaining 1/2 cup (120 ml) raspberries and 2 tbsp sliced almonds over the top and serve.

Swaps

  • Instead of sherry: orange juice, same amount Makes the trifle alcohol-free, so it's fine for kids.
  • Instead of sponge cake: ladyfingers (Savoiardi biscuits) Lay them in a single layer over the bottom of the dish.

Make ahead, store & reheat

Make ahead
Build the cake, fruit and jelly layer the day before and let it set overnight in the fridge. Add the custard, cream and topping on the day you serve it.
Storage
Keep it covered in the fridge and don't leave it out for more than 2 hours: custard and cream are perishable. Eat leftovers within 3 to 4 days, and before the custard's use-by date.

If something goes wrong

  • Layers mixed together Why: The custard went on before the jelly had set.
    Chill until the jelly no longer ripples, at least 2 to 3 hours.

Good to know

  • Use a glass dish so the layers show.
  • For a party, toast the almonds first and add a few candied cherries on top.

Safety

  • The sherry isn't cooked, so this trifle contains a little alcohol. Use orange juice instead if you're serving children or anyone avoiding alcohol.
  • Boiling water for the jelly can scald. An adult should pour it; kids can stir once it's in the bowl.
  • Almonds are a tree nut: leave them off (and tell guests) if anyone has a nut allergy. Cake and custard usually contain egg, milk and wheat; check the labels.
  • Most jelly is made with gelatin, which is not vegetarian. Choose a vegetarian jelly if you need one.