Impress your guests with this stunning and delicious English trifle recipe with custard! Made with a light angel food cake doused in sherry and jam, creamy homemade custard, fluffy whipped cream and topped with fresh strawberries and crunchy almonds. This layered dessert looks absolutely stunning served in a glass trifle dish and is full of so many different flavors and textures. After one taste, you’ll be hooked for life. Perfect to serve on Christmas, or for those other special occasions! {Vegetarian}
Elysia’s Recipe Recap
If you’re on the hunt for the perfect recipe to serve up a crowd, this English trifle recipe with custard is to die for and should definitely be added to your list of must-try dessert recipes.
My mom has been making this trifle as part of our Christmas dinner ever since I was a little girl and it’s become one of our favorite holiday traditions. We make it every year and it always gets rave reviews!
It has a beautiful presentation, feeds up a large crowd, and is always the hit of the party! It’s one of the best Christmas desserts, but it can be served any time of year!
Although it’s not what you would consider a super healthy dessert, I’m all about balance, and this delicious dessert is definitely worth the splurge!
Before You Get Started
Here are some helpful tips to follow before making the recipe:
- When beating the egg yolks for the custard, you can use a handheld electric beater or mixer. Be sure to mix them until light yellow, very creamy and slightly thickened.
- I like to put the jam side of the sponge cake facing downwards and line it against the sides of the dish too so that you can see the jam through the glass bowl. It adds to the presentation and dimension of the layers.
- I typically just add fresh fruit to the top of the trifle, but you can also distribute the fruit throughout the trifle layers as well.
- To save time, you can use powdered custard rather than making your own. Making the custard is the most difficult part of this recipe, but I find that homemade always tastes better.
- When making the whipped cream, I recommend placing the bowl that you’re using in the freezer for about 15 minutes before you whip the cream. The colder bowl will help cool down the fat in the cream which can help produce a lighter and fluffier whipped cream.
- For even more vanilla flavor, scrape out the flecks in a vanilla pod to add to the homemade custard mixture.
Featured Comment
“This is an amazing dessert recipe after a turkey dinner or any special dinner. I’ve been making custard for many years now for trifle and hands down this is the best recipe I have found, it turned out perfect!!” – Meaghan
Ingredient Notes
- Egg yolks: Provide creaminess and give the custard its yellow color.
- Light cream: This makes the custard light and creamy. We typically use 5% cream. If they don’t sell that in your local stores, try using half and half or whole milk.
- Tapioca starch: Acts as a thickener for the custard. Be sure to whisk it in well with the rest of the custard ingredients to prevent any clumping. You could also sub in cornstarch or arrowroot powder.
- Sugar: Provides sweetness to the custard. If you want to lower the sugar content, you could also try subbing in an alternative such as stevia, but it will lend a slightly different flavor.
- Pure vanilla extract: Adds a hint of vanilla flavor to the custard mixture.
- Heavy whipping cream: Used to make the whipped cream layer. Be sure to keep the cream refrigerated until ready to whip it to ensure that it’s nice and fluffy and forms stiff peaks. You could also use coconut whipped cream if preferred.
- Icing sugar: Sweetens the whipped cream. Add less to lower the sugar content or sub in a lower sugar icing sugar replacement.
- Angel food cake: You can use store-bought or homemade sponge cake. You can also use lady fingers if in a pinch. Many trifles use pound cake, but angel food cake is much lower in fat!
- Sherry: Incorporates a punch of flavor in the sponge cake layer. Brandy or sweet wine also works well. Skip the sherry if you want to keep it alcohol-free.
- Jam: Adds additional sweetness and gorgeous color to this layered dessert. Use seedless berry jam for best results, although jam with seeds or this strawberry chia jam also works well.
How to Make Trifle with Custard – Step-by-Step Instructions
To Make the Custard
- In a medium bowl, whisk the egg yolks until they’re smooth, creamy, and a pale yellow in colour. This helps create a silky final texture.
- In a small saucepan set over medium heat, combine the light cream, tapioca starch, sugar, and vanilla, whisking until completely smooth. Heat just until the mixture is hot, then remove from the heat — it shouldn’t be boiling at this stage. Tip: Make sure the starch is fully dissolved before heating to avoid lumps later.
- To temper the eggs, slowly drizzle a few drops of the hot cream mixture into the egg yolks while whisking constantly. This step is key to preventing the eggs from scrambling. Once the yolks are warmed, you can gradually add the remaining cream mixture in a steady stream, whisking the entire time.
- Pour everything back into the saucepan and return it to gentle heat. Cook, stirring constantly, until the mixture thickens and reaches 185°F, or until it coats the back of a spoon. Tip: Keep the heat moderate and avoid boiling — too much heat can cause curdling.
- Transfer the custard to a clean bowl, then cover and refrigerate until fully chilled before using or serving. This chilling time allows the texture to set properly and enhances the flavour.
To Make the Whipped Cream
- Meanwhile, using a hand mixer or stand mixer, whip the 2 cups of whipping cream with the icing sugar until soft, billowy peaks form.
Helpful Tips:
Start mixing on low speed, then gradually increase to medium to prevent splattering. For best results, make sure the cream, bowl, and beaters are well chilled — this helps the cream whip faster and hold its shape. Stop mixing as soon as soft peaks form; the cream should be smooth and fluffy, not stiff, to avoid over-whipping.
To Assemble Trifle
- Using a serrated knife, slice the sponge cake into finger-length pieces — a gentle sawing motion helps keep the cake from tearing. Lightly dip one side of each piece into the sherry, working quickly so the cake absorbs just enough flavor without becoming soggy. Spread the opposite side with a thin, even layer of jam for balanced sweetness in every bite.
- Arrange half of the sponge fingers, jam-side down, in the bottom of a deep glass bowl or trifle dish. Press them in gently so they form an even layer. Spoon half of the custard over top and spread it out smoothly, reaching all the edges. Finish with half of the whipped cream, using an offset spatula or the back of a spoon to create an even layer.
- Repeat the process to build a second layer, stacking carefully so the layers stay neat and defined. Finish with fresh sliced strawberries or raspberries, and sprinkle with toasted almonds for a little crunch, if desired. Tip: Toasting the almonds briefly enhances their flavor and keeps them crisp.
- Cover and refrigerate the trifle for at least 12 hours before serving. This resting time allows the flavors to meld and the sponge to soften into that classic, scoopable trifle texture (and makes it even better the next day)!
Storage Guidelines
You can store any leftover trifle covered in the fridge for up to 3 days. To prevent the custard from forming a thin film on top when chilling, cover with saran wrap so that it’s lightly touching the surface of the custard.
The custard tends to thicken more the longer that it sits in the fridge. If you discover that the custard is still too thin after placing it in the fridge, you can place it back on the stove and reheat it until thickened.
Can I make trifle the day before?
You can make a trifle up to a day in advance to allow the flavors to marry, but keep in mind that the longer it sits, the more the layers start to blend together.
Overall, it doesn’t affect the taste significantly, but it may impact the presentation if you want to maintain more distinct layers.
For best results, serve the trifle within 24 hours of preparing it and add the final layer of whipped cream right before serving for the nicest presentation.
If you want to save time, prepare the custard, whipped cream and slice up the angel food cake in advance, so all that you have to do is assemble before serving.
Recipe FAQs
Trifle doesn’t necessarily have to have jelly in it. It all depends on your personal preferences and the type of trifle that you’re preparing. In this trifle recipe, the angel food cake is spread with a layer of strawberry or raspberry jam and layered throughout the dish for a sweet and fruity burst of flavor. You could also add a layer of jelly instead of the jam if preferred.
Sometimes a trifle might go watery if the custard is too runny. Be sure to cook the custard until it’s thick enough that it coats a spoon and allow it to further thicken in the fridge before adding it to the trifle to prevent the trifle from becoming watery.
How to Serve Trifle
Use a large footed trifle bowl or large deep set glass bowl to assemble your trifle. With a large serving spoon, dig down to the bottom of the serving bowl in order to get some of each layer in each serving. Serve in small dessert bowls or plates.
You can also serve the trifle in clear glass or plastic cups to make individual servings. This will allow you to see the various layers. Top with additional fresh berries and toasted sliced almonds, or these sparkling cranberries if desired.
It also pairs especially well with some of this non alcoholic Christmas punch, pomegranate sparkler or hot chocolate with chocolate chips!
Recipe Variations
- Different flavor: Use raspberry or strawberry jam, or sub in desired jam to switch up the flavor.
- To make lower in sugar: Use powdered stevia in the custard layer instead of white sugar. Try a lower sugar icing sugar alternative to reduce the sugar content of the whipped heavy cream.
- Different alcohol: Brandy, Gran Marnier, or a sweet dessert wine can also be used in place of the sherry.
- Non-alcoholic: Skip the alcohol altogether. You can also dip the sponge cake in orange juice or another fruit juice, or leave the sponge cake as is. The trifle will still taste amazing!
- Use pudding: If you’re not comfortable making the thick custard from scratch, make homemade vanilla pudding or use a low-sugar boxed mix.
More Healthy Dessert Recipes
- 3-Ingredient Protein Cheesecake
- Healthy Shortbread Cookies
- Peanut Butter Thumbprint Cookies with Jam
- Peppermint Cheesecake Bites
- 3 Ingredient Christmas Fudge
Did you make this recipe? Scroll down to leave a star rating and review!
Trifle Recipe with Custard
Ingredients
To make the custard:
- 4 egg yolks
- 2 1/2 cups 5% light cream
- 2 tablespoons tapioca starch
- 1/4 cup white sugar
- 1 tablespoon vanilla extract
To make the whipped cream:
- 2 cups 35% whipping cream
- 1/4 cup icing sugar
For the sponge cake layer:
- A two layer sponge cake (can be store-bought or homemade)
- 3/4 cup strawberry or raspberry jam seedless
- 1/2 cup sherry
To garnish:
- Fresh strawberries or raspberries
- Toasted sliced almonds
Instructions
- First make the custard layer. In a medium sized bowl, beat the egg yolks until light, creamy and pale yellow.
- Add the light cream, tapioca starch, white sugar and vanilla to a small saucepan set over medium heat, whisking until smooth. Remove pan from the heat.
- Dribble the hot milk a few drops at a time into the beaten egg yolks in the bowl, beating the egg yolk mixture constantly. Add the hot milk VERY slowly initially to help temper the eggs. Once you’ve dribbled in a bit of milk, you can gradually add more, whisking constantly until all of the milk mixture has been added to the egg yolks.
- Add the mixture back to the saucepan and heat the mixture without letting it boil, until it reaches 185 degrees F, and has thickened enough to coat the spoon. Transfer the mixture to a bowl. Cover and refrigerate until well chilled.
- Meanwhile, using a beater or electric stand mixer, whip 2 cups of whipping cream with icing sugar until light and fluffy.
- Next, using a serrated knife, cut the sponge cake into finger-length pieces. Quickly dip one side of the sponge cake pieces in the sherry and spread the other side with the jam.
- Place half of the sponge cake fingers, with the jam side down, in the bottom of a deep cut glass bowl or trifle bowl. Cover evenly with half the custard. Cover custard with half the whipped cream.
- Repeat, making a second layer on top of the first layer. Top with fresh sliced strawberries or raspberries and a sprinkle of toasted almonds, if desired. Refrigerate for at least 12 hours.
Notes
- When beating the egg yolks for the custard, you can use a handheld electric beater or mixer. Be sure to mix them until light yellow, very creamy and slightly thickened.
- The custard tends to thicken more the longer that it sits in the fridge. If you discover that the custard is still too thin after placing it in the fridge, you can place it back on the stove and reheat it until thickened.
- To prevent the custard from forming a thin film on top when chilling, cover with saran wrap so that it’s lightly touching the surface of the custard.
- I like to put the jam side of the sponge cake facing downwards and line it against the sides of the dish too so that you can see the jam through the glass bowl. It adds to the presentation and dimension of the layers.
- I typically just add fresh fruit to the top of the trifle, but you can also distribute the fruit throughout the trifle layers as well.
- For the angel food cake, you can either purchase a store-bought sponge cake, or make one yourself using the boxed variety or your favourite recipe.
- To save time, you can use powdered custard rather than making your own. Making the custard is the most difficult part of this recipe, but I find that homemade always tastes better.
- When making the whipped cream, I recommend placing the bowl that you’re using in the freezer for about 15 minutes before you whip the cream. The colder bowl will help cool down the fat in the cream which can help produce a lighter and fluffier whipped cream.
- For the jam, you can either use strawberry or raspberry, or sub in your preferred flavor. I typically prefer using a seedless jam, but you can use one with seeds as well. Or try subbing in some of this strawberry chia jam for a healthier twist!
Nutrition
This recipe was originally posted in December 2021 and was updated in December 2023 to include more helpful tips. The text, formatting and some photos were updated again in December 2025.
What is 5% light cream? Is that the same as whole milk?
I’m located in Canada, so we have 5% light cream here. I’m not sure where you’re from, but it’s possible that you might not have 5% light cream where you are. I would just go for the lightest cream you can find. Hope that helps!
This is an amazing dessert recipe after a turkey dinner or any special dinner. I’ve been making custard for many years now for trifle and hands down this is the best recipe I have found, it turned out perfect!!
Thank you Elysia!
So glad you loved it too! This is definitely our family’s favourite Christmas dessert!