British trifle is a celebration dessert built in layers: soft sponge, bright berries, custard, jam, and clouds of whipped cream.
The components can be made ahead, then assembled in a clear bowl so every colorful layer is visible at the table.
Assemble the trifle several hours before serving, but add the almonds near the end so they stay crisp.
Serving Suggestions
Spoon the trifle into glasses or serve it from one large bowl with extra berries and toasted almonds on top.
Recipe Notes
Use day-old sponge or pound cake so it absorbs the jam without collapsing. Keep the assembled trifle refrigerated.
Classic British Trifle
A layered British dessert of sponge cake, berries, raspberry jam, custard, whipped cream, and almonds.
Equipment
- Large glass trifle bowl
- Mixing bowl
- Hand mixer
- Small skillet
- Spatula
Ingredients
Cake and fruit
- 1 lb pound cake or sponge cake cut into cubes
- 2 cups strawberries sliced
- 1 cup raspberries
- 1 cup blueberries
- 1/2 cup raspberry jam warmed slightly
Custard and cream
- 4 cups prepared vanilla custard cooled
- 2 cups heavy cream cold
- 2 tbsp granulated sugar for the cream
- 1/2 cup sliced almonds toasted
Instructions
Prepare the layers:
- Arrange half of the cake cubes in the bottom of the trifle bowl.
- Spoon over half of the jam and scatter with half of the berries.
- Add half of the custard.
Add cream and repeat:
- Whip the heavy cream with the sugar until it holds soft peaks.
- Add half of the whipped cream to the bowl.
- Repeat the cake, jam, berries, custard, and whipped cream layers.
Chill and serve:
- Cover and refrigerate for at least 2 hours.
- Scatter the toasted almonds over the top just before serving.
- Spoon into bowls, keeping the layers visible.
Notes
- Cool custard completely before layering.
- A clear glass bowl shows off the dessert.
- Add almonds at the last moment for contrast.
Nutrition
Calories: 520kcalCarbohydrates: 67gProtein: 8gFat: 25gSaturated Fat: 14gCholesterol: 85mgSodium: 300mgFiber: 4gSugar: 47g