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Traditional trifle topped with strawberries, blueberries and flaked almonds in a glass dish. Tried & Tested

Traditional fruit trifle

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This lovely traditional British dessert is perfect for a special celebration or simply a grand way to end a Sunday lunch. If you do not have time to make all the elements for this amazing trifle you can use ready-made sponge trifle cake or ready-made custard. You could also try making the sponge in advance if you don’t have time to do it all on one day.

 

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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Ingredients

For the trifle sponge

For the fruit layer

  • 4tbsp 4tbsp Strawberry jam
  • 100ml 3½ fl oz Sherry
  • 1tbsp 1tbsp Brandy
  • 300g 10⅝ oz Blackberries
  • 300g 10⅝ oz Raspberries
  • 300g 10⅝ oz Strawberries
  • 85g 3 oz Almonds (flaked)

For the custard layer

  • 280ml 9½ fl oz Double cream
  • 25g 1 oz White caster sugar White caster sugar
  • 3 3 Egg yolk(s) (free range)
  • 1tsp 1tsp Cornflour

For the syllabub topping

  • 100ml 3½ fl oz Sherry
  • 1tbsp 1tbsp Brandy
  • 1 1 Lemon juice only
  • 50g 1⅞ oz White caster sugar White caster sugar
  • 300g 10⅝ oz Double cream

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    For the sponge layer: Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and baseline an 18cm square cake tin with baking paper.

  2. Classic mode Step 2

    Cream the butter and the sugar together in a bowl until pale and fluffy.

    Ingredients for this step

    • 125g 4½ oz Butter (unsalted) at room temperature
    • 125g 4½ oz White caster sugar White caster sugar
  3. Classic mode Step 3

    Beat in the eggs, a little at a time, and stir in the almond extract.

    Ingredients for this step

    • 2 2 Egg(s) (free range) large
    • 2tsp 2tsp Almond extract Almond extract
  4. Classic mode Step 4

    Fold in the flour using a large metal spoon, adding a little milk if necessary to loosen.

    Ingredients for this step

  5. Classic mode Step 5

    Spoon the mixture into the cake tin and gently spread out with a spatula. Place in the oven for about 20 minutes until well risen and golden brown.

  6. Classic mode Step 6

    Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.

  7. Classic mode Step 7

    Spread the jam over the sponge and cut into small squares. Use the sponge to line the base of a deep glass trifle dish.

    Ingredients for this step

    • 4tbsp 4tbsp Strawberry jam
  8. Classic mode Step 8

    Spoon over the sherry and brandy and leave to soak for a few minutes.

    Ingredients for this step

    • 100ml 3½ fl oz Sherry
    • 1tbsp 1tbsp Brandy
  9. Classic mode Step 9

    Sprinkle over the fruit and flaked almonds.

    Ingredients for this step

    • 300g 10⅝ oz Blackberries
    • 300g 10⅝ oz Raspberries
    • 300g 10⅝ oz Strawberries
    • 85g 3 oz Almonds (flaked)
  10. Classic mode Step 10

    For the custard layer: Blend together 25g of the sugar, egg yolks and cornflour. Heat the double cream in a small pan. When the cream is hot but not boiling add to the egg mixture and mix thoroughly.

    Ingredients for this step

    • 25g 1 oz White caster sugar White caster sugar
    • 3 3 Egg yolk(s) (free range)
    • 1tsp 1tsp Cornflour
    • 280ml 9½ fl oz Double cream
  11. Classic mode Step 11

    Pour back into a clean pan and heat gently, stirring continuously until the custard has thickened. Cover with parchment paper and leave to cool.

  12. Classic mode Step 12

    When cool, spoon over the fruit layer.

  13. Classic mode Step 13

    For the syllabub topping, place the sherry, brandy and lemon juice into a bowl and stir in the sugar until it dissolves.

    Ingredients for this step

    • 100ml 3½ fl oz Sherry
    • 1tbsp 1tbsp Brandy
    • 1 1 Lemon juice only
    • 50g 1⅞ oz White caster sugar White caster sugar
  14. Classic mode Step 14

    Pour in the cream. Whisk together using a wire balloon whisk until it holds its shape. Don’t over-whisk as the cream may split.

    Ingredients for this step

    • 300ml 10⅛ fl oz Double cream
  15. Classic mode Step 15

    Spoon the syllabub over the trifle and sprinkle with additional blueberries, raspberries and toasted flaked almonds.