Quick answer: a trifle is layers of sponge cake, fruit, custard and whipped cream in a deep glass bowl. Layer cubes of cake moistened with sherry or juice, then fruit, then cold custard; chill for at least 4 hours; and finish with softly whipped cream.
What you need (8-10 servings)
- About 12 oz (340 g) sponge cake, pound cake or ladyfingers, cubed
- ¼ cup sweet sherry or fruit juice
- 4 cups berries or sliced fruit, plus 2-3 tbsp jam
- 3 cups thick, cold vanilla custard or pastry cream
- 2 cups (480 ml) cold heavy cream, 3 tbsp powdered sugar and 1 tsp vanilla
- Toasted almonds, berries or chocolate shavings to finish
How to layer it
- Spread the cake cubes with jam and put half in the bowl. Sprinkle with half the sherry or juice.
- Add half the fruit, then half the custard.
- Repeat the layers.
- Cover and chill for at least 4 hours, or overnight.
- Whip the cream with the sugar and vanilla to soft peaks (soft peaks vs stiff peaks), spread or pipe it over the top, and decorate.
The whipped cream layer
Soft, lightly sweetened cream is traditional. If the trifle must hold for a day or travel, use stabilized whipped cream or mascarpone cream. A British syllabub also makes a classic topping.
Variations
- Berry: strawberries, raspberries and blueberries with vanilla custard.
- Chocolate: brownie cubes, chocolate custard and chocolate whipped cream.
- Lemon: lemon curd folded into the cream, with blueberries.
- Tiramisu-style: coffee-soaked ladyfingers and mascarpone cream; see easy tiramisu.
- Individual: build the layers in glasses.
Tips
- Use a clear, straight-sided bowl so the layers show.
- Day-old cake holds its shape better than fresh.
- Cool the custard completely before layering.
- Add the cream late so it stays fresh and white.
Related: strawberry shortcake, Eton mess and desserts with whipped cream.
Frequently asked questions
What are the layers of a trifle?
From the bottom: sponge cake or ladyfingers (often moistened with sherry or juice), fruit or jam, custard, and whipped cream on top.
How far ahead can I make a trifle?
Assemble the cake, fruit and custard up to a day ahead. Add the whipped cream and decorations within a few hours of serving.
Do you have to use alcohol in trifle?
No. Fruit juice works in place of sherry.
Why is my trifle watery?
Juicy fruit or warm custard. Drain the fruit, cool the custard completely, and let the trifle chill so the cake absorbs the liquid.
