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Traditional British Christmas trifle in a glass serving bowl, layered with sponge cake, mixed berries, creamy custard and whipped cream, topped with fresh strawberries, raspberries and chocolate shavings.
Jane at Brit & Skillet

Traditional British Trifle

A classic British trifle layered with soft sponge cake, jam, juicy berries, thick homemade custard and billowy whipped cream. Make it with sherry or keep it alcohol-free for a wonderfully nostalgic British celebration dessert.
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Prep Time 40 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: British
Calories: 392
Ingredients Equipment Method Notes

Ingredients
  

For the Sponge and Fruit Layers
  • 7–8 oz ladyfingers, sponge cake or pound cake 200–225 g
  • ⅓ cup raspberry or strawberry jam 110 g
  • ⅓ cup sweet or medium sherry 80 ml, optional
  • 1 lb fresh strawberries 450 g
  • 6 oz fresh raspberries 170 g
  • 1 tablespoon granulated sugar 12 g
For the Custard
  • 2 cups whole milk 480 ml
  • 1 cup heavy cream 240 ml
  • 5 large egg yolks
  • ½ cup granulated sugar 100 g
  • 3 tablespoons cornstarch 24 g
  • 2 teaspoons vanilla extract
  • 1 pinch salt
For the Whipped Cream
  • 1½ cups heavy whipping cream 360 ml
  • 2 tablespoons powdered sugar 15 g
  • 1 teaspoon vanilla extract
For Decorating
  • - Fresh strawberries
  • - Fresh raspberries
  • - Toasted sliced almonds optional

Equipment

  • Large glass trifle bowl
  • Medium saucepan
  • Large mixing bowls
  • Whisk
  • Rubber spatula or wooden spoon
  • Hand mixer or stand mixer
  • Plastic wrap

Method
 

Prepare the Fruit and Custard
  1. Set aside several of the prettiest strawberries and raspberries for decorating. Hull and slice the remaining strawberries, then combine them with the remaining raspberries and 1 tablespoon sugar. Leave for 15–20 minutes to release some of their juices.
  2. For the custard, heat the milk and cream in a medium saucepan over medium-low heat until steaming but not boiling.
  3. In a large bowl, whisk the egg yolks, sugar, cornstarch and salt until smooth. Slowly whisk in a small amount of the hot milk mixture, then gradually whisk in the remainder.
  4. Return everything to the saucepan and cook over medium-low heat, stirring continuously, for approximately 5–8 minutes, until thick. Remove from the heat and stir in the vanilla.
  5. Transfer the custard to a clean bowl and press plastic wrap directly onto the surface. Cool, then refrigerate until completely chilled.
Assemble the Trifle
  1. Cut the sponge into pieces as needed and spread with the jam. Arrange across the bottom of a large glass trifle bowl and drizzle evenly with the optional sherry. Don't completely saturate the sponge.
  2. Spoon the prepared berries and some of their juices over the sponge. For a decorative effect, press several strawberry slices against the inside of the glass bowl.
  3. Spoon the completely chilled custard over the fruit and gently spread into an even layer without mixing the layers together. Cover and refrigerate for at least 2 hours.
Add the Whipped Cream
  1. Beat the cold heavy whipping cream, powdered sugar and vanilla until soft-to-medium peaks form. The cream should hold its shape while remaining soft and billowy.
  2. Spoon the whipped cream over the chilled custard and spread gently or create soft swirls across the surface.
Decorate and Serve
  1. Decorate with the reserved strawberries and raspberries and optional toasted sliced almonds.
  2. Refrigerate until ready to serve. Keep the trifle chilled and serve directly from the glass bowl.

Notes

Alcohol-free version: Replace the sherry with orange juice, apple juice, cranberry juice or some of the juice released by the berries.
Optional jelly layer: If you prefer a trifle with jelly, prepare raspberry or strawberry gelatin according to the package directions, using slightly less water for a firmer set. Add it over the sponge and fruit and let it set completely before adding the custard.
Brit & Skillet Tip: Make sure the custard is completely chilled before layering it over the fruit. Then give the sponge, fruit and custard layers at least 2 hours in the refrigerator before adding the whipped cream. This helps keep those beautiful trifle layers distinct.