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Traditional English Trifle Recipe

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4.3 from 8 reviews

This Traditional English Trifle is a classic layered dessert featuring a creamy custard, fresh berries soaked in fruit juice, tender cake cubes, and fluffy whipped cream. Perfect for festive occasions or a delightful ending to any meal, this recipe combines rich textures and balanced sweetness for a crowd-pleasing treat.

Ingredients

Custard

  • 4 cups whole milk
  • 8 large egg yolks
  • 1/2 cup granulated sugar
  • 4 tablespoons cornstarch
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup butter, cut into small pieces

Cake

  • 9x13 white or yellow cake (baked and cooled)
  • 1/2 cup fruit juice
  • 3 heaping tablespoons seedless red raspberry jam or preserves

Fruit

  • 2 cups sliced fresh strawberries
  • 1 cup fresh raspberries
  • 1 tablespoon fruit juice
  • 1 tablespoon sugar

Whipped Cream

  • 1 1/2 cups heavy whipping cream
  • 1 teaspoon powdered sugar

Instructions

  1. Heat the Milk: Heat the milk over low to medium heat, stirring frequently, until it just begins to simmer and steam rises from the surface.
  2. Whisk Egg Mixture: In a large bowl, whisk together the egg yolks, sugar, and cornstarch until the mixture is light and smooth.
  3. Temper the Eggs: Gradually drizzle the hot milk a few drops at a time into the egg mixture while whisking constantly to temper the eggs and prevent curdling.
  4. Cook the Custard: Pour the mixture back into the saucepan and cook over medium heat, whisking constantly until it comes to a boil and thickens, about 1-2 minutes. Remove from heat and whisk in vanilla extract.
  5. Finish the Custard: Let the custard sit for 5 minutes, then whisk in the butter until smooth. Cover with plastic wrap touching the surface to prevent a skin from forming and chill until cold.
  6. Prepare the Cake: Slice the 9x13 cake horizontally in half. Brush the cut sides of the halves with fruit juice, spread raspberry jam evenly over the fruit juice, then cut into 1-2 inch squares.
  7. Macerate the Fruit: Combine the strawberries, raspberries, fruit juice, and sugar in a bowl. Stir to coat and refrigerate until ready to assemble.
  8. Make the Whipped Cream: Beat the heavy whipping cream and powdered sugar on high speed until stiff peaks form. Keep chilled.
  9. Assemble the Trifle: In a trifle dish, layer one-third of the cake cubes jam side up, one-third of the fruit mixture, one-third of the custard, and one-third of the whipped cream. Repeat the layers two more times.
  10. Decorate and Chill: Garnish the top with fresh fruit and refrigerate the trifle until served.

Notes

  • Tempering the eggs is crucial to avoid scrambling the custard base when adding hot milk.
  • Cover the custard directly with plastic wrap to prevent a skin from forming.
  • The fruit juice adds a subtle depth of flavor.
  • Use fresh, ripe berries for the best flavor in the fruit layer.
  • Chill all components well before assembling to keep the layers distinct and refreshing.
  • This dessert can be assembled a few hours ahead, making it great for entertaining.

Find it online: https://cozyplatter.com/traditional-english-trifle-recipe/