English Trifle Recipe - Allrecipes.com
English Trifle Recipe
  • READY IN 12+ hrs

English Trifle

Recipe by  

"Although this recipe uses a bit of sherry, the alcohol evaporates overnight. You may simply eliminate it if you don't care for alcohol. Two boxes of custard mix or vanilla pudding mix can be substituted for the pastry cream. However, using the pastry cream makes the dessert quite rich!"

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Ingredients Edit and Save

Original recipe makes 10 to 12 servings Change Servings
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  • PREP

    30 mins
  • COOK

    10 mins
  • READY IN

    12 hrs 40 mins

Directions

  1. The night before, slice the cake into 1/2 inch slices and sprinkle with sherry. Cover lightly so it won't get stale. Let sit overnight to allow alcohol to evaporate.
  2. To make the pastry cream: Mix sugar, flour and salt together in the top of double boiler. Slowly add milk to form a smooth mixture. Cook over low-medium heat stirring constantly until the mixture begins to thicken. Slowly pour 1/2 the hot milk mixture into a bowl of the beaten egg yolks, stirring constantly. Then pour all the mixture back into the double boiler and sir until thick. Add butter and vanilla. Chill.
  3. The next day, spread raspberry jam on top of sherried cake layers (or ladyfingers). Layer the bottom of a bowl with 1/3 the cake and pour 1/3 of the pastry cream over the top. Sprinkle with nuts. Layer cake, cream and nuts until all of the ingredients have been used. Top the uppermost layer with whipped cream and garnish with maraschino cherries and slivered almonds. Refrigerate 1 to 2 hours before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jan 02, 2006

Delicious and beautiful; 2 packages of vanilla pudding made to directions can be substituted. My double boiler is too small so I had to make it in 2 batches. Served it New Years Eve to 16 people; had several requests for the recipe.

 
Most Helpful Critical Review
Dec 03, 2011

This recipe does sound delicious but ti is not a true English sherry trifle, speaking as a true English person, a sherry trifle from back home is sponge fingers soaked in sherry, with tinned mixed fruit drained and then a raspberry jelly (jello) poured over the top and set then a layer of thick proper custard followed on top of that a thick layer of dream topping and sprinkles!... that is a true common English Trifle !!

 
Jan 29, 2009

I just love this recipe! Now, with that being said, this last time I made trifle I did make quite a few changes. Instead of using cream sherry, I used Chambord liquer. I used a pre-made frozen pound cake that I cut into squares when thawed. Next, I had custard powder in the house from a different recipe, so I made that instead of the pastry cream that this recipe calls for. I know, lots of changes, but the 4 stars I give this recipe is what I rate it when I make it according to the original directions. The changes I made this last time are just optional suggestions to save time and change it up!

 
May 10, 2010

If this recipe had used homemade sponge cake or even packaged ladyfingers, it would have gotten 5 stars. Unlike every other English trifle recipe here, it uses real pastry cream instead of a mix and does not substitute whipped topping for real whipped cream. A real trifle to me is sponge cake, custard, jam, sherry, and whipped cream. It is not a collection of processed foods. You can really taste the difference, especially with the taste of the custard.

 
Nov 23, 2010

I made this recipe last Fall and everyone loved it. I substituted the pastry cream with instant vanilla pudding.

 
Nov 29, 2010

I too always make traditional English trifle, which I layer with sponge cake, brandy, red jello, fruit, blamonge, custard and whipped cream, but I do the easy way for potlucks at work using vanilla pudding and cool whip, Blamonge here in the US is just a instant cornstarch pudding which you can find in the Mexican food isle at most grocery stores. Any variation you do is a sure hit.

 
May 16, 2012

I made this two nights ago it was great!! I fashioned a double boiler out of a metal mixing bowl an had a blast!!

 
Dec 13, 2014

Sounds like a complicated version of my aunt's tipsy pudding from the 1970's. I recently read that Pudding is the name sometimes given trifle with liquor in it. Aunt G. used SaraLee pound cake, Jello cooked pudding, Harvey's Bristol cream and maraschino cherries (juice added to the sherry). I will now try letting the cake with sherry sit in the fridge. That should make it even better. Thanks for giving an inner city seven-year old a clearer meaning of a dessert he always loved. Yes, the kids loved the sherry as well. Never could have more than one piece.

 

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Nutrition

  • Calories
  • 762 kcal
  • 38%
  • Carbohydrates
  • 101.2 g
  • 33%
  • Cholesterol
  • 284 mg
  • 95%
  • Fat
  • 33.5 g
  • 52%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 14.2 g
  • 28%
  • Sodium
  • 602 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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