A traditional English trifle all children in the UK grow up eating on high days and holidays.

Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
2 hrs
total:
2 hrs 45 mins
Servings:
8
Yield:
1 trifle
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.

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  • Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool.

  • While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes.

  • Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.

Nutrition Facts

566 calories; protein 6.7g; carbohydrates 63.6g; fat 33.2g; cholesterol 178.7mg; sodium 349.6mg. Full Nutrition
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Reviews (86)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/19/2005
This trifle was delicious and a big hit with everyone! I have tried trifle with instant pudding this beats it hands down. A note of caution: As a reviewer noted below custart recipe does NOT cover it at all. Be prepared to double or possibly even triple the custard portion of the recipe. It is worth it though. I used ladyfingers which were wonderful. I used strawberry jam and cut up fresh strawberries and bananas and layered it in the trifle. Delicious! Read More
(186)

Most helpful critical review

Rating: 2 stars
02/10/2010
Low rating but my fault - custard was way too runny Once I figure it out I'll rerate. Read More
(8)
105 Ratings
  • 5 star values: 85
  • 4 star values: 15
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
11/19/2005
This trifle was delicious and a big hit with everyone! I have tried trifle with instant pudding this beats it hands down. A note of caution: As a reviewer noted below custart recipe does NOT cover it at all. Be prepared to double or possibly even triple the custard portion of the recipe. It is worth it though. I used ladyfingers which were wonderful. I used strawberry jam and cut up fresh strawberries and bananas and layered it in the trifle. Delicious! Read More
(186)
Rating: 5 stars
02/21/2005
This was so easy! I wanted to fill my trifle bowl to the top, so I used 2 frozen 1 lb. Sara Lee pound cakes. I spread some of the cubes with raspberry curd and some with good raspberry jam. This added some really cool color contrast. I also made more whipped cream (with a little rum and vanilla) and extra custard (added vanilla there too). My guests adored it as did I!! Read More
(116)
Rating: 5 stars
01/27/2004
when i was a lil girl my dad used to make a trifle on highdays :) and this is what it should taste like its great,thanks dear polly Read More
(83)
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Rating: 5 stars
01/27/2004
i whipped this trifle together for a luncheon with a friend and we couldn't get enough. Am making it tonight for the family as I didn't have any leftover yesterday!!!!!!!!!!! Was the best best best I ever had so easy and once you make it with "custard" as opposed to instant pudding you'll be a convert!!!!!!1 Read More
(47)
Rating: 5 stars
01/27/2004
Great recipe! This was my first time making trifle. It is a bit time consuming and recipe needs to be doubled to feed a family. Added vanilla to the custard and to the whipped cream as well. Turned out great and everyone loved it. Read More
(38)
Rating: 5 stars
08/21/2007
This is real trifle - instant pudding is a big NO NO when it comes to making English trifle. Thanks. I had lost my good custard recipe and I think this one will replace it. Not for those on a diet!!!!! Read More
(34)
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Rating: 5 stars
02/15/2007
All I can say is WOW. This was my first time making Trifle and this was delish. I did make some changes due to the size of dish I was trying to fill. I used twice as many raspberries and doubled the recipe for the custard. I used this extra to make the trifle with three layers instead of just one. Read More
(31)
Rating: 5 stars
01/27/2004
We made this to take to a personal wine tasting and the wine we were tasting was Riesling. As you probably know many Rieslings are very sweet - and this was the perfect complement. The sweetness comes from the cake and fruit and the cream just emphasizes the fruit flavor. Great recipe!!!!!!!! Read More
(20)
Rating: 5 stars
01/27/2004
Very very tasty! Read More
(18)
Rating: 2 stars
02/10/2010
Low rating but my fault - custard was way too runny Once I figure it out I'll rerate. Read More
(8)
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