The Old English Trifle is a beautiful, layered dessert that captures a sense of tradition and comfort. It combines soft sponge soaked in sherry, creamy custard, fresh fruit, and whipped cream — a treat that has been served in British homes for generations. This recipe serves 6–8 people.
Ingredients
For the Base:
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1 plain sponge or pound cake, sliced
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½ cup sherry (optional)
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1 cup raspberry or strawberry jam
For the Layers:
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2 cups fresh or canned fruit (berries, peaches, or mixed)
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3 cups prepared custard (store-bought or homemade)
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2 cups heavy cream
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2 tablespoons powdered sugar
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1 teaspoon vanilla extract
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Toasted sliced almonds (optional), for topping
Assembling the Trifle
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Arrange the sponge slices at the bottom of a deep trifle dish.
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Sprinkle with sherry (if using) and spread a layer of jam over the sponge.
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Add a layer of fruit, making sure it covers the sponge evenly.
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Pour the custard over the fruit, smoothing the surface.
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Whip the cream with powdered sugar and vanilla until soft peaks form. Spread the whipped cream over the custard.
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Finish with a sprinkling of toasted sliced almonds or a few fresh fruit pieces for decoration.
Chilling and Serving
Refrigerate the trifle for at least 3–4 hours (or overnight) so the layers can set and the flavors can blend beautifully. Serve chilled in bowls or glasses.
Storing
Keep any leftover trifle covered in the refrigerator for up to 2–3 days.
The Old English Trifle is a classic for a reason — its creamy layers, fruit-filled base, and soft sponge make every bite a treat. It’s ideal for celebrations, family gatherings, or when you simply want a timeless British dessert.
