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English Trifle to Die For

English Trifle to Die For

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    2 h 45 m
Polly Welby

Polly Welby

A traditional English trifle all children in the UK grow up eating on high days and holidays.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 566 kcal
  • 28%
  • Fat:
  • 33.2 g
  • 51%
  • Carbs:
  • 63.6g
  • 21%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 179 mg
  • 60%
  • Sodium:
  • 350 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.
  2. Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool.
  3. While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes.
  4. Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.
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Reviews

Jennifer
154

Jennifer

11/19/2005

This trifle was delicious and a big hit with everyone! I have tried trifle with instant pudding this beats it hands down. A note of caution: As a reviewer noted below custart recipe does NOT cover it at all. Be prepared to double or possibly even triple the custard portion of the recipe. It is worth it though. I used ladyfingers which were wonderful. I used strawberry jam and cut up fresh strawberries and bananas and layered it in the trifle. Delicious!

CHRISTYN
104

CHRISTYN

2/21/2005

This was so easy! I wanted to fill my trifle bowl to the top, so I used 2 frozen 1 lb. Sara Lee pound cakes. I spread some of the cubes with raspberry curd and some with good raspberry jam. This added some really cool color contrast. I also made more whipped cream (with a little rum and vanilla) and extra custard (added vanilla there too). My guests adored it as did I!!

5 OF SEVEN
71

5 OF SEVEN

1/27/2004

when i was a lil girl my dad used to make a trifle on highdays :) and this is what it should taste like its great,thanks dear polly

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