English Trifle
The word “trifle” comes from the old French term “trufle,” and means something of little consequence. Had they tasted this trifle they might not have thought so! A proper English trifle is made with egg custard, cake, usually stale or left over cake, with a fruit syrup and sherry and topped with whipped cream.
We will give the recipe for each of the important components but obviously if you happen to have some stale cake lying about feel free to use it. Also we used fresh raspberries and Fresh Raspberry Freezer Jam but store bought jam or strawberries and strawberry jam are equally delicious.
English Trifle
makes one trifle
1 pound cake cut into chunks
1 recipe vanilla custard pudding
1 jar raspberry jam
2 cups whipped cream
1 pint fresh raspberries
Gran Marnier or sherry
Place a Layer of pound cake in the bottom of a glass serving bowl. Sprinkle lightly with Gran Marnier or sherry. Top with a layer of raspberry jam to coat. Then add layer of custard. Repeat ending with custard and then top with whipped cream and fresh berries.
Pound Cake
1 cup butter
1 cup sugar
4 eggs
1 cup flour
Cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each one. Add flour and mix well. The longer you beat the softer the cake will be. Fold into a buttered loaf pan. Bake for 45 minutes – 1 hour in a 325 degree oven. The length of baking time will be determined by the type and size of pan used. When the cake has cooled remove from pan.
Vanilla Custard Pudding
1/3 cup corn starch
½ cup sugar
½ teaspoon salt
2 ½ cups milk
2 egg yolks
4 tablespoons butter
1 teaspoon vanilla
Put corn starch, sugar and salt in a sauce pan and stir together. Slowly add milk and bring to a simmer stirring continually. When mixture begins to thicken, remove from heat and add a small amount (1/4 cup approximately) to egg yolks. You stir this together to keep temper yolks or keep them from cooking instantly in hot custard . Return this mixture to the pan and continue cooking over a medium heat, about 1-2 minutes, until mixture is quite thickened. Remove from heat and stir in butter until it melts and then add in vanilla. Cool until ready to use.
Whipped Cream
2 cups heavy cream
2 Tablespoons sugar
1 teaspoon vanilla
Beat or whip cream with sugar and vanilla until soft peaks are formed. Do not over beat.
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Trifle -> nom nom, one of my *very* favorite desserts! Of course I’m quite partial to the one my wonderful big sister makes at Christmastime. I think she uses an English custard mix from the international section of the grocery store…and lady fingers instead of pound cake. But it’s *all* good! With custard and raspberries and Grand Marnier, how far wrong can you go??
Bettye
dear robin, thank you so much for including me on your new website—will let you know when i try to make one of your delightful recipes. Will also send your new website to my daughter in law Karen—Laurens mom—they will enjoy it…Good luck—phyllis pollock
I’d like this trifle to be served to me alone with one gigantic spoon. It looks simply irresistible!
Ummmm – think’n after all these treats. . . you should recommend a great yoga or workout session for us Two Chums lovers!!!!!
Hi Chums, Bettye Rainwater directed me (and other FB friends) to your beautiful site. It is lovely and I think you’ve gotten off to a great start! I’ll be sure to check in. Good Luck and have fun. Mary Beth
Looks yummy! As soon as my shoulder is all healed from surgery, you better believe I’ll be making this. ;D
Enjoy it when you do! Here’s to your shoulder healing really quickly.
My son Alex and I made this for Valentine’s…………..so delicious
Karen I am so glad you all made this together….and enjoyed it 🙂
I saw this and longed to make Trifle gluten-free, so did a search and found 1-2-3 gluten-free pound cake mix that sounds very easy and can be made dairy-free, as well.
I am wondering if you have ever tried substituting whipped cream by whipping coconut milk? I may give it a try.
Hi Joyce. So glad you are going to try this trifle. I have not used the 1-2-3 gluten free pound cake mix but I have used the gluten free flour that King Arthur now makes and sells at most grocery store chains….I know Ralphs carries it. If you would like to also try using the recipe we gave for pound cake you can substitute Earth Balance (which is non-dairy) for the butter and use the King Arthur gluten free flour. Additionally, you can use coconut milk, rice milk or almond milk in place of cow’s milk to make the custard and use the Earth Balance in the custard as well.
As for the whipped cream substitute I have not tried using coconut cream in place of regular whipping cream but I have heard of doing this so I did some research and came up with the following recipe for making non-dairy whipping cream with coconut cream. If you try it please let us know how it turns out 🙂
1 can unsweetened coconut cream or coconut milk
1/3 cup powdered sugar
1/4 cup soymilk powder
2 tsp vanilla powder OR
1 tbsp vanilla sugar (if used, decrease sugar slightly)
1 Put can of coconut cream/milk in fridge for 4 hours.
2 Open can, and remove the thick part at the top. Save the rest for other uses.
3 Put thick coconut cream into a chilled metal bowl.
4 With electric beaters, beat cream until thick and fluffy.
5 Gently beat in remaining ingredients.
6 Cover bowl, and chill for a bit.
7 Use on fruit, cakes, pies, etc., just before serving. Store in fridge