Reviewed: Dec. 25, 2011

Excellent flavor. Like others suggested... a) I doubled the custard recipe, b) added vanilla to the custard and the whipped cream. c) used Sara Lee frozen pound cake d) made it in layers: Layer 1: pound cake spread with seedless raspberry jam, then sprinkled with frozen raspberries and sherry, then spread with half the custard. Layer 2: Repeat layer 1. Then spread with whipped cream and toasted slivered almonds. My only difficulty was that my custard didn't set too well, despite adding 2 or 3 spoons of cornstarch. I'll have to read up on making custard to find out what I did wrong. Other than the custard being runny, it was FABULOUS!

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Reviewer:

suzettew

Reviewed: Dec. 24, 2011

I made this trifle for christmas in 2010 and everyone loved it. I did have to double the recipe to fill my huge trifle dish to the top. I will make this dish every year for Christmas. A new Christmas tradition to be charished and longed for all year. Thanks for this wonderful recipe!

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Reviewer:

smcdonnell1

Cooking Level: Expert

Home Town: Auburn, New York, USA

Living In: Kansas City, Missouri, USA

Reviewed: Dec. 1, 2011

This disappeared in 5 minutes! Very simple to make. I used lady fingers lined the bottom and sides of the bowl. I used raspberries and strawberries. As it was being devoered, everyone made suggestions for other fruit and flavors. Definately a keeper!

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Reviewer:

JWATTSETT

Reviewed: Sep. 24, 2011

I made this recipe in 6 miniature trifle cups, and it was a hit. However, I used a custard mix and topped the dessert with strawberries and blackberries instead of strawberries and blueberries. I also used my grandmother's delicious whipped cream recipe which has a healthy dose of vanilla and sugar in it. The miniature trifles looked rather gourmet when finished!

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3 users found this review helpful

Reviewer:

j'adorelacuisine

Reviewed: Sep. 7, 2011

This is almost exactly how my mom makes it...only difference is she moistens the sponge cake with sherry. Super delicious!!

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2 users found this review helpful

Reviewer:

joanne22380

Reviewed: Apr. 25, 2011

I made this for the first time for Easter and it was a HUGE hit! I took some other reviewers' advice and added vanilla to the custard, and vanilla & sugar to the whipping cream. I'm not sure if I cooked the custard long enough, since it was a bit runny (will add a little cornstarch w/ milk next time). I put sliced strawberries in one layer, and bananas & kiwis in the next layer. Even though it was a little "soupy", it still tasted DELICIOUS and everybody loved it!

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5 users found this review helpful

Reviewer:

TMAC70

Reviewed: Jan. 22, 2011

amazing

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6 users found this review helpful

Reviewer:

SandraJ

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

Reviewed: Aug. 10, 2010

I make this every year for Christmas and now I'm starting to get requests for it beyond the holiday season. Simple, easy to make, and moist and delicious. It always goes quickly!

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6 users found this review helpful

Reviewer:

eiscicle

Cooking Level: Intermediate

Home Town: Herndon, Virginia, USA

Living In: Rockville, Maryland, USA

Reviewed: Feb. 9, 2010

Low rating but my fault - custard was way too runny Once I figure it out I'll rerate.

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7 users found this review helpful

Reviewer:

Dottie

Living In: Colorado Springs, Colorado, USA

Reviewed: Jan. 29, 2010

Loved by all! Too add more berry flavor, I heated some frozen berries in sugar, stirring constantly until it had a runny, liquid texture then added jam to the mix. Bought it off the heat and allowed it to cool before adding a shot of blackberry nip and dunking the sponge squares until they were half-coated. Really added to the texture of the trifle, and gave it a larger depth of flavor. Yum!

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7 users found this review helpful