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Trifle

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This classic trifle is a layered dessert made with cake, fruit-soaked jelly, creamy custard, whipped cream, and fresh berries. It’s an impressive and indulgent centerpiece for gatherings, yet surprisingly easy to prepare ahead of time.

Ingredients

1 x 450g / 14 oz Madeira cake or Pound cake (store-bought)

1/3 cup orange or other fruit-flavored liquor (Cointreau) or fruit juice (apple, orange, etc.)

7 tsp gelatine powder

6 cups cranberry juice (with sugar added)

500750g (1–1.5 lb) strawberries, halved

1 punnet blueberries

1 punnet raspberries

Cream:

2 1/2 cups heavy/thickened cream

3 tbsp white sugar (caster sugar okay)

1 1/2 tsp vanilla extract

Custard (homemade or store-bought thick custard):

3 cups milk (full or low fat)

1/4 cup caster sugar

1 tsp vanilla bean paste or extract

1/4 cup caster sugar, extra

4 egg yolks

1/2 cup cornflour/cornstarch

Instructions

  1. Slice the Madeira or pound cake into thick slices and arrange at the bottom of a large glass trifle bowl. Drizzle liquor or fruit juice evenly over the cake.
  2. Prepare jelly by dissolving gelatine in hot water, then mixing with cranberry juice. Pour over the cake layer and refrigerate until set (3–4 hours).
  3. Make custard: heat milk, first measure of sugar, and vanilla in a saucepan until nearly simmering. In a bowl, whisk egg yolks, extra sugar, and cornstarch until smooth. Slowly whisk in hot milk, return to saucepan, and stir until thickened. Cool completely.
  4. Whip cream with sugar and vanilla until soft peaks form.
  5. Once jelly is set, layer custard over it, followed by whipped cream.
  6. Top with strawberries, blueberries, and raspberries arranged decoratively.
  7. Refrigerate for at least 2 hours before serving.

Notes

Swap cranberry juice for raspberry or orange juice for variety.

Use sherry for a boozy version.

Store-bought custard works if short on time.

Peaches, kiwi, or mango make great fruit alternatives.

Best served within 24 hours as the cake softens with time.

Nutrition