English Trifle to Die For

English Trifle to Die For

"A traditional English trifle all children in the UK grow up eating on high days and holidays. "
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Ingredients

2 h 45 m servings 566 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 566 kcal
  • 28%
  • Fat:
  • 33.2 g
  • 51%
  • Carbs:
  • 63.6g
  • 21%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 179 mg
  • 60%
  • Sodium:
  • 350 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.
  2. Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool.
  3. While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes.
  4. Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.

Reviews

Read all reviews 72
  1. 87 Ratings

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Most helpful positive review

This trifle was delicious and a big hit with everyone! I have tried trifle with instant pudding this beats it hands down. A note of caution: As a reviewer noted below custart recipe does NOT...

Most helpful critical review

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

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This trifle was delicious and a big hit with everyone! I have tried trifle with instant pudding this beats it hands down. A note of caution: As a reviewer noted below custart recipe does NOT...

This was so easy! I wanted to fill my trifle bowl to the top, so I used 2 frozen 1 lb. Sara Lee pound cakes. I spread some of the cubes with raspberry curd and some with good raspberry jam. Th...

when i was a lil girl my dad used to make a trifle on highdays :) and this is what it should taste like its great,thanks dear polly

i whipped this trifle together for a luncheon with a friend, and we couldn't get enough. Am making it tonight for the family as I didn't have any leftover yesterday!!!!!!!!!!! Was the best best...

Great recipe! This was my first time making trifle. It is a bit time consuming and recipe needs to be doubled to feed a family. Added vanilla to the custard and to the whipped cream as well. Tu...

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...

All I can say is WOW. This was my first time making Trifle and this was delish. I did make some changes due to the size of dish I was trying to fill. I used twice as many raspberries and doubled...

We made this to take to a personal wine tasting, and the wine we were tasting was Riesling. As you probably know, many Rieslings are very sweet - and this was the perfect complement. The sweetne...

Very, very tasty!

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