English Trifle

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English Trifle is a showstopping layered dessert that blends soft sponge cake, luscious custard, fruit preserves, and whipped cream into one beautifully balanced dish. Often served in a clear glass bowl to showcase its colorful layers, this traditional British dessert is just as much a feast for the eyes as it is for the taste buds. Whether made for the holidays, dinner parties, or special occasions, trifle is a nostalgic, crowd-pleasing treat that’s both elegant and easy to assemble.

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Prep Time 25

Cook Time 2

Total Time 2 25

Servings: 10

Course: Dessert

Calories: 350

Ingredients Method Notes

Ingredients

1 pound cake or sponge cake store-bought or homemade, sliced
1 cup raspberry or strawberry jam
½ cup sherry or fruit juice optional, for soaking the cake
2 cups prepared vanilla custard cooled
2 cups mixed berries fresh or thawed frozen
2 cups heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Fresh berries or mint leaves for garnish

Method

Arrange the sponge cake slices in the bottom of a large trifle dish or glass bowl. Spread a thin layer of jam over the cake, and drizzle with sherry or juice if using.
Spoon a generous layer of vanilla custard over the cake. Use a spatula to spread it evenly to the edges of the dish.
Scatter a mix of berries over the custard. You can press some against the side of the dish for a beautiful visual effect.
In a bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spoon or pipe the whipped cream on top of the berry layer.
Repeat the layers once more if your dish is tall enough, finishing with whipped cream on top.
Cover and chill the trifle in the refrigerator for at least 2 hours (or overnight) to let the flavors meld.

Notes

Refrigeration: Store covered in the refrigerator for up to 3 days.
Make Ahead: Assemble up to a day in advance for best flavor and texture.

Freezing: Not recommended, as the cream and custard may separate.