Classic English Trifle
Traditional dish · British
A traditional English Trifle, featuring layers of sherry-soaked sponge cake, fruit, custard, and whipped cream, creating a delightful dessert experience.
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Ingredients
- Sponge cake or ladyfingers1 pound
- Sherry1/2 cup
- Mixed fresh berries (strawberries, raspberries, blueberries)2 cups
- Egg yolks4
- Granulated sugar1/2 cup
- Milk2 cups
- Cornstarch2 tablespoons
- Heavy cream1 cup
- Vanilla extract1 teaspoon
- Salt1 pinch
Steps
- 1
Prepare the custard: Whisk egg yolks and sugar in a bowl. In a saucepan, heat milk until simmering. Temper the egg mixture by gradually whisking in some hot milk. Return to the saucepan and cook over medium heat, whisking constantly, until thickened. Stir in cornstarch slurry (cornstarch mixed with a little cold water) if needed for extra thickness. Remove from heat, stir in vanilla extract and a pinch of salt. Let cool.
- 2
Cut the sponge cake into 1-inch cubes. Place half of the cake cubes in the bottom of a large glass trifle bowl. Drizzle with half of the sherry.
- 3
Layer half of the fresh berries over the cake. Spoon half of the cooled custard over the berries.
- 4
Repeat the layers: add the remaining cake cubes, drizzle with the remaining sherry, top with the remaining berries, and finish with the remaining custard.
- 5
Whip the heavy cream until soft peaks form. Spread or pipe the whipped cream over the top layer of custard.
- 6
Chill the trifle for at least 2 hours before serving. Garnish with extra berries if desired.
