Reviewed: Oct. 12, 2009

Can't give it less than 5 stars, but I did have a few issues. First of all, the custard was too thin as written; if you can whisk in a tablespoon or two of cornstarch, I'm sure that would help it thicken. I had to chill the custard for HOURS before it was even near thick enough to layer on. When I poured it on, it drizzled all the way to the bottom and covered up all the pretty layers I'd made. *insert boo boo lip here* but I did garnish it with a few leftover fresh raspberries and some chopped up Skor chocolate bars, delicious. My husband and most dinner guests loved it! May make again, but need to tweak that custard. Daughter suggested homemade PUDDING instead of custard; will search out some recipes. Thanks!!

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Karen_M

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

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Reviewed: Sep. 27, 2009

OMG!!!!!!!!I DID IT!!!!!!!!! I made this for the FIRST TIME last night and TOOK it to CHURCH TODAY for our homecoming luncheon. It looked sooo... pretty and I PRAYED that it tasted as good as it looked!! Well, You know that GOD has ANSWERED your PRAYERS when the PREACHER takes the time out to pat you on the back and say "YOUR DESSERT WAS DELICIOUS!!!" The only tweaks that I made was... DEFINITELY DOUBLE the CUSTARD and WHIPPING CREAM. While cooking on MED-LO I added 2 TBLSP of cornstarch mixed with a little milk to help thicken the custard. I also added 4 TBLSP of sugar to the custard mixture and Whipped Cream. The custard was kind of bland so I added 2 tsp. of vanilla to the custard mixture and whip cream, but it was still missing something so I added 1 tsp of CHAMPAGNE EXTRACT from concentrate and that changed the flavor and made all the difference. So, if you can't find the champagne extract experiment with the flavor of your choice to wake it up a little bit. I used FRESH FRUIT and CRUSHED HEATH TOFFEE CANDY instead of almonds for the garnish. I WILL DEFINITELY MAKE THIS AGAIN!!!!!!!

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Trece33

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Reviewed: Sep. 9, 2009

I used an angelfood cake and strawberry jam.... with strawberries and blueberries. I also doubled the custard and added some sugar (3 T) and vanilla to my whipped cream. It turned out quite well... and was even better the second day!

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Peggy

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Aug. 17, 2009

I did not like the sponge cake with this. I thought the custard was a little bland.

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myboysmom

Cooking Level: Expert

Home Town: Harrisburg, Pennsylvania, USA

Living In: Key West, Florida, USA

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Reviewed: Jul. 18, 2009

Sensational! I substituted blackberries for the raspberries and used blackberry jam.

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strawberryfieldsusa

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Reviewed: Jun. 30, 2009

I used angel food cake (store bought) and doubled the custard. My dinner guests raved over it and ate every last bite. Don't make this if you want leftovers.

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Kristen K.

Cooking Level: Intermediate

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Reviewed: Jun. 20, 2009

This reminds me of childhood! It may be the best dessert ever. Fresh, light, flavorful! I did double the custard recipe to make it more like my childhood memory, but otherwise... perfection!

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NIMBLEBEAN

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Reviewed: Apr. 16, 2009

The name is right, this Trifle IS to die for! And it really is easy to make too. I used a store bought Lemon pound cake, doubled the Custard recipe, used Strawberry jam and strawberries instead of raspberries. Still, those changes are relatively minor and this is a very well deserved five stars!

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queenvalerie

Cooking Level: Expert

Home Town: Farmington Hills, Michigan, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Apr. 10, 2009

The GREATEST dessert ever!!! I'm so thankful, so so so impressed! Even my husband who is not a big fan of dessert, had 2 helpings!! (after a big dinner of pot roast and other stuff) This is my 1st ever English Trifle and it turned out perfect! I used strawberry jam instead, added strawberries, blueberries, kiwi fruits and peaches! The colors were beautiful :) Full of sunshine! The home made custard was impressive! Will never buy the custard mix from shops again. I too doubled the portion for custard. It was barely enough. Everything was great! Except i didn't have a trifle bowl which was a waste, couldn't see the color contrast. I'll always use this recipe for English Trifle. It's the best! The most important thing is, this pleases my picky eater husband ;) Thanks so much!

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Jane Ashley

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Reviewed: Feb. 6, 2009

My mom, who is English, has a recipe for Trifle that included a box custard. When I went to the grocery store and could no longer find the box custard I looked here for a good custard recipe. Let me tell you, the custard in this recipe is the best. My only complaint is that it didn't make enough! My mom agreed I could have easily doubled the amount of custard and it would have been that much better. Thanks for the recipe. I will stop looking for the box custard and will continue to make my own using this recipe!

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Kerry

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Jan. 31, 2009

Yummy! Doubled the custard recipe and used fresh berries. Didn't use much whipped cream, but added a small amount of sugar to what I did make! Definatly will make this again!

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maggie137

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Reviewed: Oct. 23, 2008

Excellent! I made this for a party and served it individual dishes. I also put a little bit of orange liquor. It was a huge hit.

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Anita

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Reviewed: Aug. 22, 2008

Always a hit, especially at holiday time. You can change the fruit to what you like but bananas, strawberries and raspberries are always a good bet. Being British, I miss the desserts so much here in the USA. You don't have to have sherry in the bottom but it's best!

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Laura Layzell

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Reviewed: Aug. 17, 2008

even though my custard didn't turn out, i am giving this five stars because i'm sure i did something wrong. I think i cooked it too long because the custard curdled. I cooked some vanilla pudding as a substitute and it was still delicious.

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cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

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Reviewed: Jul. 22, 2008

This was my best trifle so far. I made some modifications I believe added to the success. 1. Added orange liquor to the sponge cake. 2. Added sugar and vanila to the whipping cream while whipping. 3. Made the sponge cake using the lemon chiffon cake recipe in allrecipes. 4. Made my own raspberry jam/sauce.

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Suriya

Cooking Level: Beginning

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 18, 2008

This rocked! One of my guests tried to take the whole bowl for himself; I had what leftovers I could keep out of his reach for breakfast! Super easy and a HUGE hit.

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CDW

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Reviewed: Jan. 5, 2008

My first time making trifle, and it was such a success, got rave reviews!!! my brother-in-law almost ate the whole thing, lol. I wanted a thicker custard, so i stirred a tablespoon of cornstarch into a little bit of milk, and added this to the egg mixture. I also had to double the recipe for the custard. I used fresh bananas, strawberry jam (couldn't find raspberry jam) and layered it in the trifle. Awesome!!! Thank you! thank you! thank you!

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lorena

Cooking Level: Expert

Living In: Vigo, Galicia, Spain

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Reviewed: Sep. 23, 2007

Very good. I cooked the custard a bit too long - I was afraid it wouldn't thicken once I cooled it, but I should have had faith. Would definitely make it again.

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GL

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Aug. 21, 2007

I am evil and don't like raspberries. See, I told you. Anyway, I use peach or strawberry preserves and it's marvelous!!!

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Nancy Liedel

Cooking Level: Expert

Home Town: Grand Haven, Michigan, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Aug. 20, 2007

This is real trifle - instant pudding is a big NO NO when it comes to making English trifle. Thanks. I had lost my good custard recipe and I think this one will replace it. Not for those on a diet!!!!!

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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English Trifle to Die For

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