Tipsy Cake (Trifle) - 1950'S Recipe

Name: Tipsy Cake (Trifle) - 1950'S
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup milk; 1 cup cream; 3 eggs; 1/4 cup caster sugar; 1 tablespoon caster sugar; 1 tablespoon cornflour; 1 teaspoon vanilla bean paste; 1 sponge cake (cut into cubes); nip brandy (or 2); 680 g sour cherries (morello pitted); 400 ml whipping cream; 4 (9 g) sachets Jello gelatin (jelly or flavoured gelatine, make as per packet instructions)

Servings: persons

1 cup milk
1 cup cream
3 eggs
1/4 cup caster sugar
1 tablespoon caster sugar
1 tablespoon cornflour
1 teaspoon vanilla bean paste
1 sponge cake (cut into cubes)
nip brandy (or 2)
680 g sour cherries (morello pitted)
400 ml whipping cream
4 (9 g) sachets Jello gelatin (jelly or flavoured gelatine, make as per packet instructions)

1
Place the milk and cream into a bowl and set over simmering water and heat until just on the cusp of boiling.
2
Meanwhile whisk together eggs, sugar, cornflour and vanilla.
3
Pour hot milk on to the eggs and whisk well.
4
Return the bowl to the soft heat of the simmering water and stir constantlyu, but gently for 3 to 4 minutes.
5
The custard is ready when it has thickened to a smooth, velvety consistency, do not allow it to boil, remove from the heat and place a piece of cling film on the surgace of the custard to stop a skin forming and chill until required.
6
To assemble the trifle, using a retty bowl (cut crystal for preference) arrange sponge cake in the base and sprinkle with brandy, then top with half the cherries and a thin layer of cream.
7
Form another thin layer of cake cubes, sprinkle with brandy, then top with jelly and half the custard.
8
Add to the custard the remaining cherries, another splash of brandy and top with any remaining custard and cream.
9
Decorate with cubes of cut jelly.

775

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup milk, 1 cup cream, 3 eggs, 1/4 cup caster sugar, and more.

Yes, Tipsy Cake (Trifle) - 1950'S 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!

Tipsy Cake (Trifle) - 1950'S

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions