English Trifle Recipe

Absolutely! Here’s a classic English Trifle recipe—layered, creamy, and perfect for dessert lovers. I’ll give you a straightforward version that’s traditional but easy to make.

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Ingredients (serves 6–8)

For the base:

• 1 sponge cake or pound cake (about 200–250g), cut into cubes

• 3–4 tbsp sherry (optional, or use fruit juice for kids)

For the fruit layer:

• 300g mixed berries (strawberries, raspberries, blueberries) or other seasonal fruit

• 2 tbsp sugar (optional, depending on sweetness of fruit)

For the jelly layer:

• 1 packet (85g) fruit-flavored jelly (like raspberry or strawberry)

• 300ml boiling water

For the custard:

• 500ml whole milk

• 1 tsp vanilla extract

• 4 large egg yolks

• 50g caster sugar

• 1–2 tsp cornflour (optional, for thicker custard)

For the topping:

• 300ml heavy cream, whipped with a little sugar

• Slivered almonds or chocolate shavings for garnish

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Instructions

1. Prepare the jelly:

   • Dissolve the jelly in 300ml boiling water according to packet instructions.

   • Pour into a shallow dish, let it set in the fridge, then cut into small cubes.

2. Layer the sponge:

   • Place the cake cubes at the bottom of a large glass trifle bowl.

   • Drizzle with sherry or fruit juice.

3. Add fruit:

   • Spread the fresh berries (or other fruit) over the sponge.

   • Sprinkle with a little sugar if needed.

4. Add jelly cubes:

   • Scatter the set jelly cubes over the fruit layer.

5. Make the custard:

   • Heat the milk with vanilla until just below boiling.

   • In a bowl, whisk yolks, sugar, and cornflour until smooth.

   • Slowly pour hot milk into the yolks, whisking constantly.

   • Return to heat and cook gently until thickened. Let cool slightly.

   • Pour custard over the jelly and fruit layer.

6. Whip the cream:

   • Whip heavy cream until soft peaks form. Spread over the custard layer.

7. Garnish:

   • Sprinkle with slivered almonds, grated chocolate, or extra berries.

8. Chill:

   • Refrigerate for at least 2 hours before serving to let the flavors meld.

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💡 Tips:

• For a festive twist, use red and green fruits during Christmas.

• For kids, skip the sherry and use fruit juice instead.

• Make it a day ahead—it tastes even better once the layers have soaked together.

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If you want, I can also give you a shortcut version of English Trifle that’s ready in 10 minutes using store-bought custard and cake—still tastes delicious!