English Trifle Recipe

Ash Tyrrell

English Trifle Recipe

I just whipped up this traditional English Trifle, and let me tell you—it felt like bringing a beloved family heirloom to life in my own kitchen. Each layered bite is a comforting trip down memory lane, and assembling it fills me with joy.

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Prep Time 20

Cook Time 45

Ingredients Method Notes

Ingredients

Whole milk 4 cups — forms the base of a silky homemade custard; using full-fat ensures richness.
Egg yolks 8 large — give the custard that golden color and creamy texture—don’t substitute whole eggs or it turns too eggy.
Granulated sugar ½ cup — sweetens gently; feel free to adjust by a tablespoon if your fruit is especially sweet.
Cornstarch 4 tbsp — thickens the custard perfectly without adding egginess.
Vanilla extract 1½ tsp — adds warmth and aroma—never skip this little flavor boost.
Butter ½ cup, cubed — stirred in at the end makes the custard ultra-velvety and glossy.
White or yellow cake 9×13, baked and cooled — I use a homemade cake or a good-quality store-bought one; pound or Madeira cake works beautifully.
Cream sherry ½ cup — soaking the cake with this brings that authentic English kick; grape or apple juice works if you skip alcohol.
Seedless red raspberry jam 3 heaping tbsp — brushed on the cake to add fruity sweetness and a bit of tang.
Strawberries 2 cups, sliced and raspberries (1 cup) — fresh fruit brightens the dessert—opt for juicy, ripe berries.
Extra cream sherry 1 tbsp and sugar (1 tbsp) — used to macerate the berries for extra depth and shine.
Heavy whipping cream 1 ½ cups plus powdered sugar (1 tsp) — whipped into fluffy perfection to crown the trifle.

Method

I gently heat the milk until steamy. Meanwhile, whisk egg yolks, sugar, and cornstarch smooth. I temper the yolks with warm milk, then cook and whisk until thick, stir in vanilla and butter, then chill.
I brush the cake layers with sherry and spread the jam over them. I toss sliced strawberries and raspberries with sugar and a splash of sherry so they get juicy and vibrant.
I place a third of the cake cubes in the bowl, top with a third of the fruit, then a third of the chilled custard, and a third of the whipped cream. Then I repeat the sequence two more times. Chill before serving for best results

Notes

I always cool the custard completely before layering—it keeps whipped cream from melting.
I cut cake into small squares so they absorb sherry evenly, but avoid soggy pieces by brushing, not soaking.
I chill the trifle bowl beforehand so the dessert stays cooler longer—helps maintain its structure.
I assemble at least an hour ahead; the layers relax and meld together beautifully.