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Authentic Trifle Recipe England, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
A mélange of colors, textures, and flavors, trifle is a signature British dessert that although incredibly easy to prepare, makes for a stunning presentation, on any table, and on any occasion. When assembling, a layer of sponge cake, typically flavored with sherry or Madeira wine and often spread with jam, is placed on the bottom. Next, fruits such as strawberries, oranges, nectarines, blueberries, and cherries which can be fresh or canned are placed on the sponge, followed by custard or pastry cream which is poured over. To finish, a layer of whipped cream and garnish in the form of candied fruits, flowers, and nuts, such as glacé cherries, angelica, and chopped almonds are placed on top. Variations include using, for example, different flavored fruit jellies to suspend the sponge and the fruit, using macaroons instead of sponges, or using different kinds of fruits, or even, forgoing the fruit entirely. When assembling the dessert, ideally, a glass trifle bowl should ... Read more
Cooking tips
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method
Since it will soak up the alcohol and custard better, it is recommended to use stale sponge cake, so make it days in advance if you’re making one yourself. Another important thing! Your custard should be on the thicker side since it needs to remain as compact as possible when inside a trifle. -
quick-make version
Although as a default, trifle is a very simple dessert to make, to streamline the preparation process, you can use premade ingredients, since virtually every component needed these days can be store-bought. -
variations
Trifle can be prepared a million of different ways. You can use various kinds of alcohol like sherry, Madeira wine, rum, brandy, and port, or make a non-alcoholic version by using juice or soft drinks instead. Also, there are no limits to what fruits you can use, but excluding fruit entirely is also an option. Chocolate, coffee, and vanilla trifles are equally as delicious. Let your imagination run ... Read more
Recipe variations
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Traditional English Trifle by Delia Smith
Ready in 1hThis traditional trifle recipe consists of jam-spread trifle sponges soaked in luxurious Madeira wine, topped with raspberries and bananas, and poured over with a luscious, freshly made vanilla custard. A rich layer of double cream and toasted almond topping finish the trifle. The recipe is courtesy of Delia Smith, a renowned English cook, television presenter, and author, widely recognized for her ability to demystify cooking techniques for the general public, who sold over 21 million cookbooks. It is adapted from her cookbook Delia's Happy Christmas.
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Trifle Belle Hélène
Ready in 45minThis trifle belle Hélène recipe is a take on the classic poire belle Hélène dessert by Auguste Escoffier. The easy-to-assemble yet stunningly impressive trifle belle Hélène marries the soft pear slices, the crispy ladyfingers softened by pear syrup and amaretto, and a smooth, velvety blanket of chocolate, all crowned with decadent mascarpone cream and a sprinkle of toasted almonds.
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Platinum Pudding
Ready in 10hThis recipe is adapted from www.royal.uk, the official website of the British Royal Family, and is the original Platinum Pudding recipe. If you find the number of servings too much, halve the ingredients to make a smaller, more appropriately sized version of this trifle.
Traditional English Trifle by Delia Smith
PREP 45min
COOK 15min
READY IN 1h
This traditional trifle recipe consists of jam-spread trifle sponges soaked in luxurious Madeira wine, topped with raspberries and bananas, and poured over with a luscious, freshly made vanilla custard. A rich layer of double cream and toasted almond topping finish the trifle. The recipe is courtesy of Delia Smith, a renowned English cook, television presenter, and author, widely recognized for her ability to demystify cooking techniques for the general public, who sold over 21 million cookbooks. It is adapted from her cookbook Delia's Happy Christmas.
Ingredients
Traditional English Trifle by Delia Smith
FOR THE CUSTARD
425ml double cream
4 large egg yolks
25g golden caster sugar
1 level dessertspoon cornflour
1 teaspoon vanilla extract
FOR THE FILLING
5 trifle sponges
150ml Sercial Madeira (or dry sherry)
2 tbsp seedless raspberry jam
275g fresh or frozen raspberries
2 medium sized bananas
FOR THE TOPPING
275ml double cream
50g toasted flaked almonds
Preparation
1
Traditional English Trifle by Delia Smith
Step 1/8
Slice the trifle sponges lengthways in half, spread one side of each with the raspberry jam, then top them with the other half to make a sandwich, and cut each into three portions.
Step 2/8
Layer the bottom and the sides of the bowl with the trifle sponges. Pierce the sponges with a knife then pour in the Madeira wine. Wait until the sponges absorb the wine.
Step 3/8
Heat the cream just shy of a simmer, then take the pot off the heat. Next, while constantly whisking pour in the cream into the mixture of egg yolks, sugar, cornflour, and vanilla that you’ve previously whisked together.
Step 4/8
Now, pour into a saucepan and place on the stove. Cook over low heat, while constantly stirring until thick and smooth, then pour into a bowl.
Step 5/8
Cover the top of the custard with plastic wrap and wait until the custard completely cools before you start assembling the trifle.
Step 6/8
Peel and slice the bananas. Arrange the raspberries on top of the sponges, then mash them using a fork, so they release their juices. Scatter the banana slices on top of the raspberries. Pour over with custard.
Step 7/8
Whisk the cream until stiff, then spread it over the custard, and sprinkle the almonds on top.
Step 8/8
Cover with plastic wrap and refrigerate until ready to serve.
Other Variations
-
Trifle Belle Hélène
Ready in 45minThis trifle belle Hélène recipe is a take on the classic poire belle Hélène dessert by Auguste Escoffier. The easy-to-assemble yet stunningly impressive trifle belle Hélène marries the soft pear slices, the crispy ladyfingers softened by pear syrup and amaretto, and a smooth, velvety blanket of chocolate, all crowned with decadent mascarpone cream and a sprinkle of toasted almonds.
-
Platinum Pudding
Ready in 10hThis recipe is adapted from www.royal.uk, the official website of the British Royal Family, and is the original Platinum Pudding recipe. If you find the number of servings too much, halve the ingredients to make a smaller, more appropriately sized version of this trifle.
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