English Trifle
This English Trifle recipe is the dessert we bring out for special occasions. Light and fresh and creamy, it features layers of pound cake, raspberry curd, raspberries, vanilla custard, and whipped cream.
English Trifle was the first big baking project my sister and I ever tackled. We made a version of this recipe when we were teenagers for our Father for his birthday. It was a big hit. It took us all day to get it right but it turned out yummy. Layers upon layers of cake, fruit, custard, and whipped cream combine into an ooey-gooey, light, and creamy dessert that is a classic for a reason. We still pull out this tried and true recipe for very special occasions. We hope you enjoy it as much as our Dad did!
Ingredients you will need
How to Make the Pound Cake
You will need one loaf of Pound Cake cut up into bite-sized pieces. If you need a good Pound Cake recipe, we have one right here. We have also used Sara Lee Pound Cake and the yummy pound cake you can get in the bakery section at Costco.
How to Make the Raspberry Curd
Step 1: Add the Clamshell of Raspberries, the sugar, and the Cornstarch into a medium saucepan.
Step 2: Pour in the water and stir carefully until the sugar has dissolved into the mixture.
Step 3: Simmer on medium-low heat for 20-25 minutes, stirring occasionally. The curd will thicken and the large junks of raspberries will dissolve.
Step 4: Allow the Raspberry Curd to completely cool before you begin to assemble your English Trifle.
How to Make Homemade Whipped Cream
You will need three batches of our Homemade Whipped Cream. You can get all the tips and tricks to make perfect Whipped Cream right here. We suggest that you make the Whipped Cream last. And to get the best consistency, we suggest that you make each batch separately.
How to make Homemade Custard
Step 1: Add the cornstarch to 1/2 cup of heavy cream. Mix until the cornstarch has dissolved and the mixture is smooth. Pour the remaining 2 cups of heavy cream into a saucepan and then add this 1/2 cup of cream/cornstarch. Stir together. Heat the cream until it is hot but not boiling. Stir occasionally.
Step 2: In a separate bowl, add the egg yolks and the sugar.
Step 3: Beat with a mixer until the mixture is light and frothy and the color is light yellow.
Step 4: When the cream is hot, take 1/2 cup of the hot cream and slowly pour it into the egg mixture. Stir the egg mixture as you pour in the hot cream.
Step 5: Once combined, add the remaining hot cream into the egg mixture. Stir until combined.
Step 6: Pour the cream/egg mixture back into the saucepan. Turn heat to low and stir continuously until the custard begins to thicken.
Step 7: The custard will be ready when coats a metal spoon. Add the vanilla and mix until combined. Allow the custard to cool. It will continue to thicken as it cools.
How to Assemble the English Trifle
Step 1: You will need a glass bowl for the English Trifle. The one we use is 9″ in diameter and holds 120 oz. Fill the bottom of the bowl with bite-sized pound cake pieces.
Step 2: Spread a layer of the Raspberry Curd over the pound cake pieces.
Step 3: Add a layer of Raspberries (Fresh or Frozen will work).
Step 4: Add a layer of the Custard.
Step 5: Add a layer of Whipped Cream.
Step 6: Add a second layer of pound cake pieces.
Step 7: Add a second layer of Raspberry Curd.
Step 8: Add the second layers of Raspberries, custard, and Whipped Cream. You can decorate the top of the English Trifle with a pile of Fresh Raspberries and a handful of toasted almond slivers.
Step 9: Chill the English Trifle for at least 2-3 hours before serving.
Expert Tips & FAQs
The Homemade Custard is definitely the trickiest element of the English Trifle to get right. If you don’t want to go totally “from scratch” we do have another semi-homemade Vanilla Custard option. Mix 2 small boxes of vanilla pudding with 3 1/2 cups of milk. Stir until it thickens into pudding. Then stir in 1 small can of Sweetened Condensed Milk and 1/2 regular sized container of Cool Whip.
We like Raspberries but any berry mixture would be yummy. If you are making this in the Spring or Summer, Strawberries would be an excellent choice.
We usually leave the alcohol out but in traditional English Trifle, the cake is soaked in alcohol, usually Sherry. You can also use Brandy, Rum, or a liqueur like Amaretto. If you would like to add the Sherry, sprinkle it (to taste) over the pound cake pieces before you add the Raspberry Curd layer.
Other Classic Desserts you will love
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English Trifle
This English Trifle recipe is the dessert we bring out for special occasions. Light and fresh and creamy it features layers of pound cake, raspberry curd, raspberries, custard, and whipped cream.
Ingredients
English Trifle
- 1 Loaf Pound Cake
- Raspberry Curd (see ingredients below)
- 4 clamshells Raspberries
- Vanilla Custard (see ingredients below)
- 3 batches of our Homemade Whipped Cream
Raspberry Curd
- 1 clamshell Raspberries
- 1/2 cup Granulated Sugar
- 1/2 cup Water
- 2 teaspoons Cornstarch
Vanilla Custard
- 6 Egg yolks
- 1/2 cup Granulated Sugar
- 2 1/2 cups Heavy Cream
- 2 teaspoons Vanilla Extract
Instructions
English Trifle
- You will need a glass bowl for the English Trifle. The one we use is 9″ in diameter and holds 120 oz. Fill the bottom of the bowl with bite-sized pound cake pieces.
- Spread a layer of the Raspberry Curd over the pound cake pieces.
- Add a layer of Raspberries (Fresh or Frozen will work).
- Add a layer of the Custard.
- Add a layer of Whipped Cream.
- Add a second layer of pound cake pieces.
- Add a second layer of Raspberry Curd.
- Add the second layers of Raspberries, custard, and Whipped Cream. You can decorate the top of the English Trifle with a pile of Fresh Raspberries and a handful of toasted almond slivers.
- Chill the English Trifle for at least 2-3 hours before serving.
Raspberry Curd
- Add the Clamshell of Raspberries, the sugar, and the Cornstarch into a medium saucepan.
- Pour in the water and stir carefully until the sugar has dissolved into the mixture.
- Simmer on medium-low heat for 20-25 minutes, stirring occasionally. The curd will thicken and the large junks of raspberries will dissolve.
- Allow the Raspberry Curd to completely cool before you begin to assemble your English Trifle.
Vanilla Custard
- Add the cornstarch to 1/2 cup of heavy cream. Mix until the cornstarch has dissolved and the mixture is smooth. Pour the remaining 2 cups of heavy cream into a saucepan and then add this 1/2 cup of cream/cornstarch. Stir together. Heat the cream until it is hot but not boiling. Stir occasionally.
- In a separate bowl, add the egg yolks and the sugar.
- Beat with a mixer until the mixture is light and frothy and the color is light yellow.
- When the cream is hot, take 1/2 cup of the hot cream and slowly pour it into the egg mixture. Stir the egg mixture as you pour in the hot cream.
- Once combined, add the remaining hot cream into the egg mixture. Stir until combined.
- Pour the cream/egg mixture back into the saucepan. Turn heat to low and stir until the custard begins to thicken.
- When the custard has thickened. It will be ready when the custard coats a metal spoon. Add the vanilla and mix until combined. Allow the custard to cool. It will continue to thicken as it cools.
Notes
Is there a substitution for Homemade Custard?
The Homemade Custard is definitely the trickiest element of the English Trifle to get right. If you don't want to go totally "from scratch" we do have another semi-homemade Vanilla Custard option. Mix 2 small boxes of vanilla pudding with 3 1/2 cups of milk. Stir until it thickens into pudding. Then stir in 1 small can of Sweetened Condensed Milk and 1/2 regular sized container of Cool Whip.
What type of Fruit can I use?
We like Raspberries but any berry mixture would be yummy. If you are making this in the Spring or Summer, Strawberries would be an excellent choice.
Where is the Alcohol in your recipe?
We usually leave the alcohol out but in traditional English Trifle, the cake is soaked in alcohol, usually Sherry. You can also use Brandy, Rum, or a liqueur like Amaretto. If you would like to add the Sherry, sprinkle it (to taste) over the pound cake pieces before you add the Raspberry Curd layer.
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
