Traditional English Trifle

4.1 (591 reviews)

This easy-to-make traditional English trifle is the quintessential British dessert. Make it with or without sherry for a perfect Christmas treat.

Total Time80

Servings8

211

Caloriesper serving

Nutrition Information

211

Calories

7 g

Fat

33 g

Carbs

5 g

Protein

2 g

Fiber

15 g

Sugar

6 store-bought or homemade sponge fingers, or 6 ounces sponge cake or pound cake
2 to 3 tablespoons sherry, optional
2 cups fresh raspberries or strawberries (do not use frozen)
2 cups store-bought or homemade liquid Jell-O, prepared according to package directions (not molded)
2 cups store-bought or homemade custard
2 cups softly whipped cream
Whole fresh raspberries or strawberries, for garnish
Toasted sliced almonds, for garnish, optional
Grated chocolate, for garnish, optional

1Gather the ingredients.
2Cut 6 store-bought or homemade sponge fingers in half horizontally. Alternatively, cut thick slices from 6 ounces sponge cake, or pound cake then halve horizontally. Line the bottom of a large trifle bowl or glasses with the cake in a nice even layer. If you want to use the optional 2 to 3 tablespoons sherry, now is the time to add it. Brush it on the cake and let it soak in for 5 minutes.
3Cover the cake with 2 cups of fresh raspberries or strawberries . Slowly and gently pour 1/3 of the 2 cups liquid Jell-O over the layers and put it into the fridge—doing this will set the sponge and fruit into the bottom of the bowl. Once this layer is set, pour over the remaining 2/3 Jell-O and let set.
4Once set, spoon 2 cups store-bought or homemade custard on top, smoothing evenly with a silicone spatula.
5Finish with 2 cups softly whipped cream either spooned over or piped using a piping bag .
6All that's left to do is to decorate as you wish, with whole fresh raspberries or strawberries, maybe toasted sliced almonds or grated chocolate —it is up to you.
7Serve at the table and enjoy.