English Trifle Recipe

Name: English Trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 slices, about 1/2 inch (1 cm) thick, pound cake (purchased, or homemade); 1/3 cup (79 mL) seedless raspberry jam; 1/4 cup (59 mL) cream or dry sherry; Pastry Cream (see following recipe), cooled to luke warm; 1 cup (150 g) sliced fresh strawberries, if desired; 1 cup (236 mL) whipping cream; 2 tablespoons (30 mL) powdered sugar; 1/2 teaspoon (2.5 mL) vanilla; Whole strawberries as garnish; 3/4 cup (150 g) sugar; 3 tablespoons (23 g) cornstarch; 1/8 teaspoon (.7 mL) salt; 3 cups (708 mL) milk; 2 eggs, well beaten; 1 tablespoon (15 mL) butter; 2 teaspoons (10 mL) vanilla

Servings: persons

8 slices, about 1/2 inch (1 cm) thick, pound cake (purchased, or homemade)
1/3 cup (79 mL) seedless raspberry jam
1/4 cup (59 mL) cream or dry sherry
Pastry Cream (see following recipe), cooled to luke warm
1 cup (150 g) sliced fresh strawberries, if desired
1 cup (236 mL) whipping cream
2 tablespoons (30 mL) powdered sugar
1/2 teaspoon (2.5 mL) vanilla
Whole strawberries as garnish
3/4 cup (150 g) sugar
3 tablespoons (23 g) cornstarch
1/8 teaspoon (.7 mL) salt
3 cups (708 mL) milk
2 eggs, well beaten
1 tablespoon (15 mL) butter
2 teaspoons (10 mL) vanilla

1
To Make the Pastry Cream:
2
Place sugar, cornstarch, and salt in heavy saucepan.
3
Slowly stir in milk, stirring until cornstarch dissolved.
4
Cook over medium heat, stirring constantly, until sauce comes to a boil.
5
Reduce heat to low and boil 1 minute, stirring constantly.
6
Remove pan from heat.
7
Beat eggs in separate bowl.
8
Slowly pour about 1 cup (236 mL) hot pudding into eggs, while beating constantly, until completely mixed.
9
Gradually pour the warmed eggs back into the hot pudding while whisking or stirring rapidly.
10
Return pan to heat and cook on low, stirring constantly, about 1 minute or until mixture thickens.
11
Do not let pudding boil or eggs will curdle.
12
(I use an instant-read thermometer and cook to 160F [71C]).
13
Stir in butter and vanilla.
14
Remove from heat and press a piece of plastic wrap on surface of the pastry cream to prevent a skin from forming.
15
Cool and store in the refrigerator.
16
To Assemble the Trifle:
17
Spread jam on each slice of pound cake and place in trifle bowl or in 2-quart (9 L) casserole.
18
Drizzle with sherry.
19
Spoon Pastry Cream over pound cake.
20
Add strawberries if desired.
21
Beat whipping cream in bowl of a heavy-duty mixer fitted with the whisk until soft peaks form.
22
Add powdered sugar and vanilla and beat until thickened, scraping down sides of bowl a few times.
23
Spread over the custard and top with whole strawberries.
24
Refrigerate until serving.

703

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 slices, about 1/2 inch (1 cm) thick, pound cake (purchased, or homemade), 1/3 cup (79 mL) seedless raspberry jam, 1/4 cup (59 mL) cream or dry sherry, Pastry Cream (see following recipe), cooled to luke warm, and more.

Yes, English Trifle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

English Trifle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions