An English trifle is a quintessential dessert that has graced British tables for over four centuries. This decadent-looking treat is simply luscious and often made with alcohol and sometimes with jelly (the British word for Jell-O). While the fruit and Jell-O is a must-have for some and a turn-off for others, it's a stunningly beautiful show-stopper dessert, no matter what the occasion.
What Are Trifle Ingredients?
Essentially, an English trifle needs sponge fingers or pound cake, perhaps soaked in sherry—but this is optional only if children aren't being served. It also needs jelly (aka Jell-O in the U.S.), a thick layer of creamy custard, and a deep layer of lightly whipped fresh cream. The rest is all about personal preference.
Can I Make the Trifle Without Jell-O?
Trifles made with Jell-O might be more appealing, especially to children, because it soaks into the cake, making it sweeter and giving it more texture. If you prefer a trifle without Jell-O, simply leave the ingredient and the steps using it out of the recipe—it'll be quicker to make because the trifle doesn't need to set up in the fridge. Both are equally delicious.
Can I Make the Trifle in Advance?
Over time, a trifle will settle to the bottom and lose its layers, so you don't want to make it too early. If using Jell-O, prepare the bottom layers with enough time for them to set up.
You can also prepare all of the separate ingredients and have them ready in the refrigerator. It's generally best to finish assembling a trifle no more than an hour in advance.
What Else Can I Use a Trifle Bowl For?
A footed trifle bowl is traditional and makes an elegant presentation for the famous British dessert. If you decide to invest in one, these bowls are easily found online and can double as a flower vase, ice bucket, punch bowl, or layered salad bowl when you're not making trifle. Alternatively, get creative and make it in any large glass dish or assemble it in individual glasses.
Tips for an Amazing Trifle
- The perfect vessel—Use a large glass bowl so you can each layer of your delicious masterpiece. A glass Champagne or wine bucket is a good substitute if you don't have a large glass bowl. Using wide, short glasses to make individual servings works well, too.
- Slow down—Take the time to add each layer gently, spreading it carefully so that the layers stay separate.
- Chill out—Be sure the Jell-O and fruit layer has enough time in the fridge to completely set before adding the next layer.
"I’ve had trifles before, but never one made with gelatin. I wasn’t sure I’d like it, but I think I prefer it. I made this recipe twice using both unflavored (Knox) gelatin and strawberry Jell-O. Both were good, though I preferred the look of the flavored version. It’s an impressive dessert that looks elegant." —Danielle Centoni
Ingredients
-
6 store-bought or homemade sponge fingers, or 6 ounces sponge cake or pound cake
-
2 to 3 tablespoons sherry, optional
-
2 cups fresh raspberries or strawberries (do not use frozen)
-
2 cups store-bought or homemade liquid Jell-O, prepared according to package directions (not molded)
-
2 cups store-bought or homemade custard
-
2 cups softly whipped cream
-
Whole fresh raspberries or strawberries, for garnish
-
Toasted sliced almonds, for garnish, optional
-
Grated chocolate, for garnish, optional
Steps to Make It
-
Gather the ingredients.
-
Cut 6 store-bought or homemade sponge fingers in half horizontally. Alternatively, cut thick slices from 6 ounces sponge cake, or pound cake then halve horizontally. Line the bottom of a large trifle bowl or glasses with the cake in a nice even layer. If you want to use the optional 2 to 3 tablespoons sherry, now is the time to add it. Brush it on the cake and let it soak in for 5 minutes.
-
Cover the cake with 2 cups of fresh raspberries or strawberries. Slowly and gently pour 1/3 of the 2 cups liquid Jell-O over the layers and put it into the fridge—doing this will set the sponge and fruit into the bottom of the bowl. Once this layer is set, pour over the remaining 2/3 Jell-O and let set.
-
Once set, spoon 2 cups store-bought or homemade custard on top, smoothing evenly with a silicone spatula.
-
Finish with 2 cups softly whipped cream either spooned over or piped using a piping bag.
-
All that's left to do is to decorate as you wish, with whole fresh raspberries or strawberries, maybe toasted sliced almonds or grated chocolate—it is up to you.
-
Serve at the table and enjoy.
Feeling Adventurous? Try This:
This traditional British trifle recipe is just the beginning, and you can take it anywhere you like.
- Multi-layered—Add multiple layers of fruit and custard.
- Replace the sherry—Brandy, Madeira, or a sweet white wine can replace the sherry.
- Explore other trifle recipes—Try a decadent chocolate trifle, a rum-infused panettone trifle featuring the Italian fruitcake, or enjoy the seasonal taste of a pumpkin and gingerbread trifle.
- Voted most popular—Other desserts have been adapted to this form because it's so popular. For instance, there's a red velvet trifle, a banana split trifle, and a black forest brownie trifle that just happens to be gluten-free.
How to Store
- If you have some trifle leftover, cover the dish and store it in the refrigerator. It will keep for up to three days. The sponge will continue to soak up the layers, and it will not look as beautiful, but it will remain delicious.
Nutrition Facts (per serving) | |
---|---|
211 | Calories |
7g | Fat |
33g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings: 6 to 8 | |
Amount per serving | |
Calories | 211 |
% Daily Value* | |
Total Fat 7g | 9% |
Saturated Fat 4g | 18% |
Cholesterol 69mg | 23% |
Sodium 194mg | 8% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 2g | 8% |
Total Sugars 15g | |
Protein 5g | |
Vitamin C 9mg | 45% |
Calcium 137mg | 11% |
Iron 1mg | 6% |
Potassium 242mg | 5% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |