English Trifle

English Trifle

7 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    12 h 40 m
Marc Boyer
Recipe by  Marc Boyer

“Although this recipe uses a bit of sherry, the alcohol evaporates overnight. You may simply eliminate it if you don't care for alcohol. Two boxes of custard mix or vanilla pudding mix can be substituted for the pastry cream. However, using the pastry cream makes the dessert quite rich!”

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Adjust Servings

Original recipe yields 10 to 12 servings



  1. The night before, slice the cake into 1/2 inch slices and sprinkle with sherry. Cover lightly so it won't get stale. Let sit overnight to allow alcohol to evaporate.
  2. To make the pastry cream: Mix sugar, flour and salt together in the top of double boiler. Slowly add milk to form a smooth mixture. Cook over low-medium heat stirring constantly until the mixture begins to thicken. Slowly pour 1/2 the hot milk mixture into a bowl of the beaten egg yolks, stirring constantly. Then pour all the mixture back into the double boiler and sir until thick. Add butter and vanilla. Chill.
  3. The next day, spread raspberry jam on top of sherried cake layers (or ladyfingers). Layer the bottom of a bowl with 1/3 the cake and pour 1/3 of the pastry cream over the top. Sprinkle with nuts. Layer cake, cream and nuts until all of the ingredients have been used. Top the uppermost layer with whipped cream and garnish with maraschino cherries and slivered almonds. Refrigerate 1 to 2 hours before serving.

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Reviews (7)

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Delicious and beautiful; 2 packages of vanilla pudding made to directions can be substituted. My double boiler is too small so I had to make it in 2 batches. Served it New Years Eve to 16 people; had several requests for the recipe.



This recipe does sound delicious but ti is not a true English sherry trifle, speaking as a true English person, a sherry trifle from back home is sponge fingers soaked in sherry, with tinned mixed fruit drained and then a raspberry jelly (jello) poured over the top and set then a layer of thick proper custard followed on top of that a thick layer of dream topping and sprinkles!... that is a true common English Trifle !!



I just love this recipe! Now, with that being said, this last time I made trifle I did make quite a few changes. Instead of using cream sherry, I used Chambord liquer. I used a pre-made frozen pound cake that I cut into squares when thawed. Next, I had custard powder in the house from a different recipe, so I made that instead of the pastry cream that this recipe calls for. I know, lots of changes, but the 4 stars I give this recipe is what I rate it when I make it according to the original directions. The changes I made this last time are just optional suggestions to save time and change it up!

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Amount Per Serving (10 total)

  • Calories
  • 762 cal
  • 38%
  • Fat
  • 33.5 g
  • 52%
  • Carbs
  • 101.2 g
  • 33%
  • Protein
  • 14.2 g
  • 28%
  • Cholesterol
  • 284 mg
  • 95%
  • Sodium
  • 602 mg
  • 24%

Based on a 2,000 calorie diet



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