Classic English Trifle

Name: Classic English Trifle
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 8 servings
Cuisine: English
Ingredients: 1 ready-made sponge cake or pound cake, sliced; 1/2 cup sherry or fruit juice (for soaking); 500g mixed berries (strawberries, raspberries, blueberries); 3 tablespoons granulated sugar; 2 cups whole milk; 1/2 cup heavy cream; 3 large egg yolks; 1/4 cup cornstarch; 1/3 cup granulated sugar (for custard); 1 teaspoon vanilla extract; 1 1/2 cups heavy cream (for topping); 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract; Sliced almonds and fresh berries for garnish

Published: July 1, 2026 | English Cuisine | ⏱ 35 min

Layered English trifle in a glass bowl with cream and berries

The English trifle is a spectacular layered dessert that has been gracing British tables for centuries. Layers of sponge cake soaked in sherry or fruit juice, luscious fruit, silky custard, and clouds of whipped cream create a dessert that is as beautiful as it is delicious.

Recipe Info

Prep Time25 min

Cook Time10 min

Total Time35 min

Servings8

DifficultyEasy

CuisineEnglish

Use a clear glass bowl to show off the beautiful layers.
Let the trifle chill for at least 4 hours, preferably overnight, for the flavours to meld.
You can use ready-made custard to save time, but homemade custard is far superior.

Nutrition Information

Calories	420 kcal
Protein	6g
Fat	24g
Saturated Fat	14g
Carbohydrates	46g
Fiber	2g
Sugar	32g
Sodium	140mg

* Nutritional values are approximate and based on per-serving calculations.

Frequently Asked Questions

Yes. Replace sherry with orange juice, apple juice, or a splash of fruit syrup.

Trifle is best eaten within 24 hours. After that, the sponge cake becomes too soft and the layers may blend together.

Rating

★ ★ ★ ★ ★ 4.5 (188 votes)

About the Author

Stephanie Grine

Recipe Developer & Food Enthusiast

I am a passionate home cook who believes that great food brings people together. Every recipe on TodayFoodsMenu is developed, tested, and photographed in my home kitchen — not a professional test...

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