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–+ servings
English trifle recipe with custard, sponge cake and jam in a fotted trifle bowl topped with strawberries.
Course Dessert

Best English Trifle Recipe with Custard

By: Elysia
Servings 12 -16 servings
Impress your guests with this stunning and delicious English trifle recipe with custard! Made with angel food cake soaked in sherry and jam, custard, and whipped cream, this layered dessert is always a crowd pleaser! Perfect to serve on Christmas, or for those other special occasions! {Vegetarian}
Cook Time 10 minutes

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 flavour. 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

Calories: 330kcalCarbohydrates: 25gProtein: 2gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 147mgSodium: 34mgPotassium: 86mgFiber: 1gSugar: 17gVitamin A: 923IUVitamin C: 2mgCalcium: 56mgIron: 1mg
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