British Trifle

Ingredients

• 1 trifle sponge or 6 sponge fingers
• 60ml sherry or sweet wine (optional)
• 300g raspberry jam
• 400g mixed berries
• 1 pack raspberry jelly
• For custard: 500ml whole milk, 4 yolks, 80g sugar, 25g cornflour, 1 tsp vanilla
• 500ml double cream
• 2 tbsp icing sugar
• Toasted flaked almonds and glace cherries to top

Instructions

1. Break sponge in the bottom of a large glass bowl; sprinkle with sherry.
2. Spread with jam; top with berries.
3. Make jelly per packet instructions; cool to lukewarm; pour over; chill until set.
4. Make custard: heat milk; whisk yolks with sugar and cornflour; combine; cook stirring until thick; cover surface with film; cool.
5. Once jelly is set, pour cool custard over.
6. Whip cream with icing sugar to soft peaks.
7. Pile cream on top.
8. Decorate with almonds and cherries.
9. Chill 4 hours before serving.

Serving suggestions

• Best chilled, scooped to show all the layers.

Storage & reheating

Keeps 3 days in the fridge.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions