English Trifle Recipe

I was like totally blown away when I stirred together a sponge cake soaked in Marsala, juicy mixed berries layered with fruit jelly, rich vanilla custard, and whipped cream that made me feel like I just upgraded my dessert game even though it turned out kinda messy sometimes.

I love making English Trifle, its one of my fav recipes. I use sponge cake soaked in sherry mixed with berries and fruit jelly, layered under rich vanilla custard and whipped heavy cream.

I think its a nutritious dessert that brings a burst of flavor with every spoonful.

Ingredients

• Sponge cake adds soft texture and carbohydrates, making the trifle sweet and satisfying.
• Sherry or Marsala wine gives a subtle boozy depth with a gentle, warming kick.
• Mixed berries, rich in vitamins, offer a tart contrast and colorful burst of flavor.
• Vanilla custard brings creaminess, a bit of protein, and a smooth, sweet finish.
• Whipped heavy cream lends airy richness and boosts the dessert’s indulgent mouthfeel.
• Optional almonds or biscuits add crunch, a nutty twist, and extra texture.

Ingredient Quantities

• 1 sponge cake (about 400g), cut into cubes
• 1/2 cup sherry or Marsala wine
• 2 cups mixed berries (strawberries, raspberries, blueberries)
• 1 package (around 3 oz) fruit jelly, prepared as per instructions
• 4 cups vanilla custard (made with 4 cups whole milk, 4 egg yolks, 1/2 cup sugar, 2 tbsp cornstarch and a splash of vanilla extract)
• 2 cups heavy cream, whipped to stiff peaks
• Optional: 1/4 cup toasted almonds or crushed digestive biscuits for garnish

How to Make this

1. Cut the sponge cake into cubes and place them in a large trifle bowl.

2. Drizzle the cubes with 1/2 cup of sherry or Marsala wine so they soak up some of the flavor.

3. Spread 2 cups of mixed berries over the sponge cake evenly.

4. Prepare the fruit jelly as per the package instructions and let it set until it’s thick but still a bit runny, then gently spoon it over the berries.

5. Pour 4 cups of vanilla custard over the jelly layer making sure it covers evenly.

6. Top that with 2 cups of heavy cream that you whipped to stiff peaks.

7. If you like, add a little extra crunch by sprinkling 1/4 cup of toasted almonds or crushed digestive biscuits over the top.

8. Chill the whole trifle in the fridge for at least 3 hours to let all the layers meld together.

9. When ready to serve, scoop out generous portions so every spoonful has a bit of each layer.

10. Enjoy this classic English trifle as a special treat, perfect for any celebration!

Equipment Needed

1. Large trifle bowl – This is what you’ll use to build your layers
2. Sharp knife – You need this to cut the sponge cake into cubes
3. Cutting board – For chopping the cake accurately
4. Measuring cups and spoons – To measure the sherry, berries, custard, and cream precisely
5. Saucepan – Use this to cook your custard and prepare the fruit jelly if needed
6. Mixing bowls – At least two; one for making the custard and one for whipping the cream
7. Electric mixer or whisk – Essential for whipping the heavy cream to stiff peaks
8. Spatula – Helps you fold and spread the layers evenly
9. Serving spoons – For scooping out portions when you serve
10. Refrigerator – To chill the trifle for at least 3 hours so everything sets correctly

FAQ

• Q: Can I use a different cake instead of sponge cake?
  A: Sure thing. You can use a butter cake or even pound cake if you like; they work fine as long as you cut it into cubes.
• Q: What if I dont have sherry or Marsala wine?
  A: No worries. You can easily leave it out or use a bit of brandy or even a fruit juice for a lighter twist.
• Q: How do I prepare the fruit jelly?
  A: Just follow the package instructions. Make sure it sets properly before you mix it with the other layers.
• Q: Can I add other fruits in place of mixed berries?
  A: Yes you can experiment with different fruits if you want. Mangoes or peaches can be really tasty in a trifle.
• Q: How long will the trifle keep?
  A: It tastes best within a day or two. If you need to keep it longer, store it in the fridge and try to eat it within three days.

English Trifle Recipe Substitutions and Variations

• Instead of sponge cake, you can use pound cake or even ladyfingers if you want a slightly different texture.
• If you dont have sherry or Marsala, try swapping it with port wine or a splash of brandy.
• You can use other fresh fruits like sliced peaches or mangoes in place of the mixed berries when they aren’t available.
• For the vanilla custard, some people opt for a ready-made pudding mix if they dont wanna make it from scratch.
• If heavy cream is hard to find, coconut cream or another non dairy alternative can work just fine once whipped.

Pro Tips

1. If you want your sponge cake to really soak up the wine flavour, let it sit a bit longer after you drizzle the sherry or Marsala; it helps bring out more taste in every bite.
2. When you add the fruit jelly, make sure its not too stiff yet so it mixes gently with the berries, but still has some thickness so that it wont completely run into the custard.
3. A cold bowl and beaters are a game changer when whipping the heavy cream – it literally makes a huge difference and prevents it from over whipping.
4. Don’t rush the chilling process; leaving your trifle in the fridge for at least 3 hours gives all the layers time to meld together, making each spoonful just perfect.