English Trifle to Die For


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

close up view of an English Trifle garnished with cream and a raspberry, in a trifle bowl
Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
2 hrs
Total Time:
2 hrs 45 mins
1 trifle


  • 1 (9 inch) sponge cake, cut in cubes

  • 1 cup seedless raspberry jam

  • 8 ounces fresh raspberries

  • 10 fluid ounces heavy cream

  • 3 egg yolks

  • 3 tablespoons white sugar

  • 10 fluid ounces heavy cream

  • 2 ounces sliced almonds


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

  2. 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.

  3. 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.

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

Nutrition Facts (per serving)

566 Calories
33g Fat
64g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 566
% Daily Value *
Total Fat 33g 43%
Saturated Fat 18g 91%
Cholesterol 179mg 60%
Sodium 350mg 15%
Total Carbohydrate 64g 23%
Dietary Fiber 3g 12%
Total Sugars 32g
Protein 7g
Vitamin C 7mg 37%
Calcium 141mg 11%
Iron 1mg 3%
Potassium 188mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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