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–+ servings
view of traditional trifle in a trifle bowl with Christmas tree in background

Easy English Trifle

Julia Frey of Vikalinka
Prepare a traditional English trifle for dessert this Christmas. A true showstopper, that is made mostly using cupboard staples.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling and Setting Time 6 hours
Course Dessert
Cuisine English
Servings 10
Calories 495 kcal

Ingredients
  

  • 135g/ 2 cups raspberry jelly(Jello-O) I used Hartley's Raspberry jelly. In the US, use raspberry flavoured jell-o
  • 125g/1 cup fresh raspberries can use frozen but reduce the amount of water added to the jelly
  • 500g/17 oz raspberry or strawberry cream sponge roll
  • 1.5 UK pints/3.5 US cups whole milk can use plant based milk
  • 0.5UK pint/0.5 US cup double cream/heavy whipping cream can use plant based cream
  • 6 tbsp heaping tablespoons Bird's custard powder
  • 6 tbsp white sugar
  • 2 tsp vanilla
  • 400ml/1.5 cups double/whipping cream
  • 4 tbsp icing(powdered) sugar
  • 1 tsp vanilla
  • 4 tbsp pomegranate seeds
  • 2 tbsp pistachios

Instructions
 

  • Make the jelly (jell-o) according to package instructions and pour in the trifle bowl, allow to cool for about 20 minutes, then put in the fridge for 1.30 minutes. Take out of the fridge, the jelly will have turn thick and syrupy at this point, drop the raspberries in and return to the fridge until fully set for 4-5 hours. 
  • Make the custard according to package instructions. Cook over low heat while stirring with a wire whisk the entire time to avoid lumps. Once the custard is thick push it through a sieve for a smoother texture. (If your custard has gone lumpy, blend it in a blender or use an immersion blender). Put plastic wrap directly on the surface to prevent skin forming and cool lightly for about 15 minutes. 
  • Meanwhile, slice the sponge roll and arrange along the sides of the trifle bowl as well as covering the bottom of the raspberry jelly. You might need to cut some pieces for a tighter fit. Sprinkle the raspberry liqueur all over the bottom pieces of the cake but not the side pieces. 
  • Pour the custard over the cake until it reaches the top of the trifle bowl. It should completely cover the sponge roll pieces all the way to the top and flood the space between the side pieces. Allow to come to room temperature, then chill in the fridge for a couple of hours. 
  • Whip the double/heavy cream with icing sugar until soft and floppy and spoon over the custard. Decorate with pomegranate seeds and pistachios or fresh raspberries.

Notes

You will need:
  • 1 pint of jelly or 2 cups of Jello-O made to package instructions
  • 2 pints of custard made to package instructions
It doesn't affect the final result if your amounts are slightly different as US and UK pints are not the same. The main thing is to follow package instructions for both jelly and custard to ensure they set properly. 

Nutrition

Calories: 495kcalCarbohydrates: 62gProtein: 8gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 143mgSodium: 403mgPotassium: 324mgFiber: 1gSugar: 41gVitamin A: 1011IUVitamin C: 4mgCalcium: 200mgIron: 2mg
Keyword trifle
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