Trifle

This trifle is a show-stopping dessert that I love making for gatherings and celebrations. It layers tender cake, fruity jelly, creamy custard, and whipped cream with loads of fresh berries. I like how it looks stunning in a glass bowl, but it’s surprisingly easy to put together and always impresses guests.

Why You’ll Love This Recipe

I enjoy this recipe because it combines so many textures and flavors in one bite soft cake soaked with fruit liquor or juice, wobbly jelly, creamy custard, fluffy whipped cream, and juicy fresh berries. It’s indulgent yet refreshing, and I can prepare it ahead of time, which makes it perfect for entertaining. I also love that I can easily adjust the flavors depending on the season or occasion.

Ingredients

1 x 450g / 14 oz Madeira cake or Pound cake store bought (Note 1)
1/3 cup orange or other fruit flavoured liquor (like Cointreau), or apple, orange or other fruit juice
7 tsp gelatine powder (Note 2)
6 cups Cranberry juice, original (ie WITH sugar added, not No Added Sugar, Note 2)
500 – 750g (1 – 1.5 lb) strawberries , halved
1 each punnet blueberries, raspberries

Cream:
2 1/2 cups heavy / thickened cream (or pure whipping cream)
3 tbsp white sugar (caster sugar ok)
1 1/2 tsp vanilla extract

Homemade Thick Custard (or 900g 1 tub Pauls Double Thick Vanilla Custard, Note 3):
3 cups milk (full or low fat)
1/4 cup caster sugar (superfine sugar)
1 tsp vanilla bean paste (or extract) (Note 4)
1/4 cup caster sugar (superfine sugar), extra
4 egg yolks (Note 7 for using leftover whites)
1/2 cup cornflour / cornstarch

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by slicing the Madeira or pound cake into thick slices and arranging them at the bottom of a large glass trifle bowl. I drizzle the fruit liquor or juice evenly over the cake so it soaks up the flavor.
2. I prepare the jelly by dissolving the gelatine in a little hot water and mixing it with the cranberry juice. I pour this carefully over the cake layer and refrigerate until fully set, about 3–4 hours.
3. While the jelly sets, I make the custard. I heat the milk, first measure of sugar, and vanilla in a saucepan until almost simmering. In a bowl, I whisk together the egg yolks, extra sugar, and cornstarch until smooth. I slowly pour the hot milk mixture into the egg mixture while whisking, then return it all to the saucepan. I stir constantly over medium heat until the custard thickens, then let it cool completely.
4. I whip the cream with sugar and vanilla until soft peaks form.
5. Once the jelly is set, I layer the custard over the jelly, followed by a thick layer of whipped cream.
6. I top the trifle generously with strawberries, blueberries, and raspberries, arranging them decoratively on top.
7. I refrigerate for at least 2 hours before serving to let the flavors meld.

Servings and Timing

This recipe makes about 12 servings. It takes me 45 minutes of active prep and about 4–6 hours of chilling time, depending on how quickly the jelly and custard set.

Variations

Sometimes I switch the cranberry juice for raspberry or orange juice for a different flavor. For a festive twist, I add layers of chocolate custard or crushed cookies. I also like swapping the berries for peaches or mangoes in the summer. If I want a boozy version, I use sherry instead of fruit juice to soak the cake.

Storage/Reheating

I keep the trifle covered in the refrigerator for up to 2 days. Since the cake continues to soak up moisture, I find it best eaten within the first 24 hours. I don’t freeze it because the custard and jelly don’t hold their texture well once thawed.

FAQs

Can I make trifle ahead of time?

Yes, I usually prepare it the day before serving to give the layers time to set and the flavors to blend.

Can I use store-bought custard?

Yes, I sometimes use a thick store-bought custard when I’m short on time.

How long does trifle take to set?

The jelly layer usually takes at least 3–4 hours to set in the fridge.

Can I use different fruits?

Yes, I love using peaches, kiwi, or mango for a tropical version.

Can I make this gluten-free?

Yes, I use gluten-free sponge cake or pound cake as the base.

What if my custard turns out lumpy?

I strain it through a sieve while it’s still warm to smooth it out.

Can I skip the jelly layer?

Yes, I sometimes leave out the jelly for a quicker, lighter version.

How do I keep the layers neat?

I chill each layer slightly before adding the next to help them stay defined.

Can I serve trifle in individual cups?

Yes, I sometimes layer the ingredients into glasses for single-serve portions.

Conclusion

I love making this trifle because it’s as beautiful as it is delicious. The layers of cake, jelly, custard, cream, and fresh fruit create a dessert that feels celebratory and indulgent. It’s a recipe I return to again and again for holidays, dinner parties, and any occasion where I want to impress with minimal effort.

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