READY IN 2¾ hrs

English Trifle to Die For

Read Reviews (62)

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

Directions

Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.
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.
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.
Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 2 hrs 45 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 19, 2005

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 cover it at all. Be prepared to double or possibly even triple the custard portion of the recipe. It is worth it though. I used ladyfingers which were wonderful. I used strawberry jam and cut up fresh strawberries and bananas and layered it in the trifle. Delicious!

—Jennifer

See full review »

Most Helpful Critical Review

Feb 10, 2010

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

—Dottie

See full review »

71 Ratings

See other versions of this recipe!

Feb 21, 2005

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. This added some really cool color contrast. I also made more whipped cream (with a little rum and vanilla) and extra custard (added vanilla there too). My guests adored it as did I!!

—CHRISTYA

See full review »

Jan 27, 2004

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

—5 OF SEVEN

See full review »

Jan 27, 2004

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 best I ever had, so easy, and once you make it with "custard" as opposed to instant pudding, you'll be a convert!!!!!!1

—LYNNAKA

See full review »

Jan 27, 2004

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. Turned out great and everyone loved it.

—JEN1026

See full review »

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!!!!!

—EILISH40

See full review »

Feb 15, 2007

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 the recipe for the custard. I used this extra to make the trifle with three layers instead of just one.

—Jeanette

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

English Trifle

Australian English Trifle

English Trifle

English Trifle

Trifle

English Trifle

Raspberry Trifle

Mixed Berry Trifle

Outrageous Lemon Berry Trifle

Joy's Prizewinning Trifle

Nutrition

Calories
566 kcal
28%

Carbohydrates
63.6 g
21%

Cholesterol
179 mg
60%

Fat
33.2 g
51%

Fiber
3.3 g
13%

Protein
6.7 g
13%

Sodium
350 mg
14%

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

Nutritional Information

English Trifle to Die For

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 566
Calories from Fat: 299

% Daily Value *
Total Fat 33.2g 51 %
Saturated Fat 18.1g 90 %
Cholesterol 179mg 60 %
Sodium 350mg 14 %
** Potassium 188mg 5 %
Total Carbohydrates 63.6g 21 %
Dietary Fiber 3.3g 13 %
Protein 6.7g 13 %
** Sugars 31.7g
** Vitamin A 24 %
** Vitamin C 12 %
Calcium 18 %
** Iron 6 %
** Thiamin 8 %
** Niacin 16 %
** Vitamin B6 5 %
** Magnesium 13 %
** Folate 21 %

* 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.