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