Classic English Trifle

A traditional English trifle featuring delicious layers of sponge cake soaked in sherry, fruit jam, fresh berries, rich vanilla custard, and topped with whipped cream.

Prep : 10 Total : 25 minutes

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Ingredients

Main Ingredients

1 pound cake cut into 1-inch cubes
0.33 cup sweet sherry or fruit juice
0.5 cup strawberry or raspberry jam
2 cups fresh strawberries sliced
2 cups fresh raspberries
3 cups vanilla custard
2 cups heavy whipping cream
2 tablespoons powdered sugar
0.25 cup sliced almonds toasted

Instructions

Preparation Steps

Cut the pound cake into 1-inch cubes and arrange half of them in the bottom of a large glass trifle dish.
Drizzle half of the sherry or fruit juice evenly over the cake cubes.
Spread a layer of jam over the cake, then top with half of the fresh strawberries and raspberries.
Pour half of the vanilla custard over the fruit layer, spreading it into an even layer.
Repeat the layers: remaining cake cubes, remaining sherry, remaining jam, remaining fruit, and remaining custard.
In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form. Spread the whipped cream over the top custard layer.
Garnish with toasted sliced almonds and a few extra berries. Cover and refrigerate for at least 2 hours before serving.

Notes