Classic English Trifle (Print version)
A layered English trifle with sherry-soaked sponge, berries, jelly, vanilla custard, and whipped cream.
# Ingredients:
For the fruit and sponge layer
01 -
10 oz (285 g) day-old sponge cake or pound cake, cut into 1-inch pieces
02 -
1/3 cup (105 g) raspberry jam
03 -
3 tablespoons sweet sherry, or orange juice for alcohol-free
04 -
1 packet (3 oz or 85 g) raspberry gelatin dessert
05 -
1 cup (240 ml) boiling water
06 -
1/2 cup (120 ml) cold water
07 -
2 cups (300 g) fresh raspberries and sliced strawberries
For the custard
08 -
2 cups (480 ml) whole milk
09 -
1/2 cup (120 ml) heavy cream
10 -
5 large egg yolks
11 -
1/3 cup (65 g) granulated sugar
12 -
2 tablespoons cornstarch
13 -
2 teaspoons vanilla extract
14 -
Pinch of fine salt
For the topping
15 -
1 1/2 cups (360 ml) cold heavy cream
16 -
1 tablespoon powdered sugar
17 -
1/2 teaspoon vanilla extract
18 -
2 tablespoons toasted sliced almonds
19 -
6 glace cherries or extra fresh berries
# Instructions:
01 -
Whisk the raspberry gelatin with 1 cup boiling water until dissolved. Stir in 1/2 cup cold water and let it cool for 20-30 minutes, until room temperature but still pourable.
02 -
Spread the cake pieces lightly with raspberry jam and arrange them in the bottom of a 3-quart glass trifle bowl. Spoon the sherry evenly over the cake.
03 -
Scatter the berries over the sponge, then pour the cooled jelly over the fruit and cake. Cover and refrigerate for at least 4 hours, until fully set.
04 -
Whisk milk, cream, egg yolks, sugar, cornstarch, vanilla, and salt in a saucepan. Cook over medium heat, whisking constantly, for 8-10 minutes until thick enough to coat a spoon.
05 -
Transfer the custard to a bowl and press plastic wrap directly onto the surface. Chill until cold, about 1 hour, then spoon it over the firm jelly layer.
06 -
Whip the cold cream with powdered sugar and vanilla to soft peaks. Spread over the custard and garnish with toasted almonds and cherries or extra berries. Chill until ready to serve.
# Good to know:
01 -
Chill the jelly layer until fully set before adding custard.
02 -
Best served within 24 hours of assembly.
03 -
Use orange juice instead of sherry for an alcohol-free version.