Classic trifle

Classic trifle
  • Serves icon Serves 8
  • Time icon Takes 35 min to make, plus chilling

This old-style trifle recipe is so easy to make a day ahead, and it tastes amazing. Ideal for a 70s dinner party theme.

We’ve also got a similar raspberry, sherry and nut trifle recipe.

Nutrition: per serving

Calories
460kcals
Fat
26.5g (14.8g saturated)
Protein
7.3g
Carbohydrates
49g (35.7g sugar)
Salt
0.5g
Calories
460kcals
Fat
26.5g (14.8g saturated)
Protein
7.3g
Carbohydrates
49g (35.7g sugar)
Salt
0.5g

Ingredients

  • 300g Madeira cake
  • 3 tbsp raspberry jam
  • 4 tbsp sweet sherry
  • 284ml pot whipping cream
  • Silver balls, angelica (from cake decorating aisles of supermarkets) and glacé cherries, halved, to decorate

For the creme patissiere

 

  • 6 medium free-range egg yolks
  • 110g caster sugar
  • 35g plain flour
  • 475ml milk
  • 1 vanilla pod, split lengthways and seeds scraped

Method

  1. Make the crème pâtissière. In a large bowl, whisk the egg yolks with the sugar until really thick and pale. Stir in the flour.
  2. Bring the milk and a pinch of salt to the boil in a pan, then remove from the heat. Add the vanilla seeds and vanilla pod, cover and leave to infuse for 15 minutes.
  3. Remove the vanilla pod and reheat the milk to boiling point, then strain into the egg mixture, stirring as you pour. Return to a cleaned-out pan and whisk over a gentle heat until boiling. Don’t worry if it goes lumpy, just keep whisking over a low heat until smooth, then allow to boil. Once smooth, cook, whisking continuously, for 2 minutes or until thickened. Remove from the heat and transfer to a bowl and cover the surface with cling film to prevent a skin forming. Set aside to cool completely.
  4. Slice the cake in half horizontally. Spread the bottom half with the jam, then sandwich firmly with the top half. Slice into 3cm pieces. Lay half the cake in the bottom of a 2-2.5-litre glass bowl, then drizzle with half the sherry. Whisk the crème pâtissière, and spoon half over the soaked sponge. Repeat with the remaining sponge, sherry and crème pâtissière.
  5. Whip the cream (see tips) until it is just starting to hold its shape and spoon onto the top of the trifle. Decorate with silver balls, angelica and glacé cherries. Chill for at least 1 hour or overnight. Take the trifle out of the fridge 30 minutes before serving to take the chill off it.

delicious. tips

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

British puddings

Boozy inside-out trifle cake

This inside-out cake recipe is a brilliant twist on the traditional trifle and can be...

Save recipe icon Save recipe icon Save recipe

Festive desserts

Panettone, vin santo berries and zabaglione cream trifle

A master pairing of boozy berries, panettone and creamy zabaglione makes this Christmassy trifle recipe...

Save recipe icon Save recipe icon Save recipe

Festive desserts

Caramelised pineapple and coconut trifle with rum syllabub

A boozy, fruity trifle with coconut custard is the perfect end to an evening. This...

Save recipe icon Save recipe icon Save recipe

Mascarpone recipes

Eggnog trifles with berry compote

These eggnog trifles come served with mixed berry compote, perfect for a festive dinner party.

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine