Ingredients
Base
- 1plain sponge cake or 12 trifle sponges
- 150 graspberry or strawberry jam
- 150 mlsweet sherry, or fruit juice
Fruit
- 500 graspberries or a mix of berries
- or tinned peaches or pears
Jelly, optional
- 1 packetraspberry jelly, made to set firm
Custard
- 600 mlwhole milk
- 200 mldouble cream
- 6egg yolks
- 80 gcaster sugar
- 2 tbspcornflour
- 1vanilla pod
Topping
- 500 mldouble cream
- 2 tbspicing sugar
To finish
- flaked almonds, toasted
- or grated chocolate, or glacé cherries
Equipment
- a large glass bowl, so the layers show
Directions
- Cut it into pieces and line the base of the bowl. Pour the sherry over the sponge and let it soak in for 20 minutes. Dry sponge under wet custard is the commonest disappointment, and the sponge should be genuinely saturated.
- Scatter the fruit over the sponge. If using jelly, make it up with slightly less water than the packet says so it sets firmly, and pour it over the fruit. Make it firmer than usual, since a soft jelly collapses under the weight of custard and cream.
- Chill it until completely set before going any further. The jelly must be fully set, or the custard sinks straight into it and the layers merge into a mess.
- Heat the milk and cream with the split vanilla pod to just below a simmer. Whisk the yolks, sugar and cornflour until smooth. Pour the hot milk onto the yolks in a thin stream, whisking constantly. Hot milk tipped onto yolks all at once scrambles them instantly.
- Return it to the pan and cook over a medium heat, stirring constantly, until it thickens. The cornflour lets it boil without splitting, so bring it to a gentle boil for a minute to cook the starch out. Stir into the corners of the pan, where it catches first. It must be cold and thick before it goes on, since warm custard melts the jelly and soaks into everything.
- Chill it again for at least an hour to firm up. Now whip the cream with the icing sugar to soft peaks. Whip it to soft peaks rather than stiff, since over-whipped cream looks grainy and is difficult to spread.
- Spoon it over the custard and swirl the top. Now chill the whole thing for at least 6 hours, and overnight is better. Scatter toasted flaked almonds, grated chocolate or glacé cherries over. Add them at the last minute, since nuts go soft and colours bleed if they sit on cream overnight.
- Serve it cold, spooned out so each portion reaches down through every layer. It appears at Christmas, at parties and at Sunday lunches, and every family has firm opinions about it.
Technique
- The 1596 original was flavoured cream with no layers at all.
- Tipsy laird is the Scottish version with whisky and raspberries.
- It is better made a day ahead.
Substitutions
- Shop-bought custard, which many people use without shame.
- Orange juice in place of sherry.
Variations
- Made without jelly, which is the older style.
- Tipsy laird, with whisky and raspberries.
- Made in individual glasses.
History
The earliest recipe appears in Thomas Dawson’s Good Huswifes Jewell of 1596; sponge, custard and jelly layers are a Victorian addition.
Frequently asked questions
What is Trifle?
Trifle is a dessert from United Kingdom: layers of sponge, jelly, custard, fruit, and cream. The earliest recipe appears in Thomas Dawson’s Good Huswifes Jewell of 1596; sponge, custard and jelly layers are a Victorian addition.
How long does Trifle take to make?
Trifle takes 45 min plus 6 hr chilling of preparation and 20 min of cooking. The recipe makes 10 servings. It is rated medium to make.
What can I substitute in Trifle?
Yes, within limits. Shop-bought custard, which many people use without shame. Orange juice in place of sherry.
What is the most important thing to get right in Trifle?
Chill it until completely set before going any further. The jelly must be fully set, or the custard sinks straight into it and the layers merge into a mess.
