How to Make a Trifle

Co-authored by Emily Margolis

Last Updated: July 21, 2021 References

This classic English dessert couldn't be easier to make, but that doesn't mean you can take it lightly. Layered with cake, cream, fruit, and jam, a great trifle is both a work of art and an endlessly customizable dessert, as clever cooks can substitute almost anything for the various ingredients and layers. Get ready to get creative and make a trifle.

Ingredients

Classic English Trifle

Ladyfinger sponge cakes, or a plain white cake.
Jam or jelly
Custard or crème anglaise
Fruit (blueberries, raspberries, and/or strawberries for "classic" recipe)
Whipped cream
Sherry, or the flavored liqueur of your choice (optional)

Vanilla Custard

3 egg yolks
3 cups (710 mL) of milk
½ cup (115 g) of sugar
⅓ cup (37 g) of cornstarch
¼ tsp (1.4 g) of salt
³⁄₄ teaspoon (3.7 mL) of vanilla extract

Method 1

Method 1 of 3:

Forming a Classic English Trifle

1
Recognize that you can substitute nearly all of the ingredients as desired. A trifle doesn't need to be cooked and requires little hard-core cooking skill to put together. It can be made well in advance and is particularly adaptable if you feel like new flavors. When considering your trifle, know that you have some options:
- Fruit: As long as it is bite-sized, anything goes. In general, softer, sweeter fruits that pack a lot of juice do best.
- Custard: Pick a custard or pudding flavor that matches your fruit, or use a vanilla-flavored custard that will go with just about anything.
- Jelly or jam: Again, pick something to complement your fruits, but know that jelly isn't the only option. Adventurous cooks might use some honey, or even a chocolate spread like Nutella.^{[1]
  X
  Research source}
2
Wash, chop, and mash the fruit. Before you begin chopping, remove any seeds or stems. You can use strawberries, raspberries, and/or blueberries, for the classic recipe. Cut them into bite-sized pieces, then lightly mash the fruit.^{[2]
X
Research source}

Advertisement
3
Cut your cake into flat strips or squares. Ladyfingers are the classic choice because they're already in strips and will soak up the liquids from the berries and liquor quickly. That said, a ¹⁄₂ inch (1.3 cm) thick white cake makes an excellent substitute, so long as it is chopped up to easily placed pieces.
- Angel food cake and pound cake also make wonderful substitutes, so long as you cut them with a serrated knife to roughly ¹⁄₂ inch (1.3 cm) thickness.^{[3]
  X
  Research source}
4
Layer the bottom of a tall glass bowl with a third of your cakes. They don't have to interlock like puzzle pieces, but try to keep them close together. Some people even start with a light layer of custard to help keep the cake in place as you're setting up. Cover the entire bottom of the bowl.^{[4]
X
Research source}
5
Brush your ladyfingers or cake with the sherry. You can substitute sherry for the flavored liquor of your choice. Of course, you can skip the liquor if desired, but you should know it is a mainstay of the classic trifle.
- The usual choice is a cream sherry, which will go well with just about any filling or fruit, but you can mix it up depending on your toppings. Orange and lemon liquors, in general, go particularly well with most trifles.
6
Coat the tops of the cake with your jelly or jam. Try out a three-berry jam or raspberry if you're following the "classic" recipe, but remember that this dish is meant for experimentation. Slather the tops of the cake or ladyfingers with a generous helping of jam.
7
Pour and spread a third of your fruit on top of the cakes. Be sure to evenly coat the cakes with the fruit so the juice soaks into the cake.
8
Spread a third of the custard evenly over the fruit. Don't worry if some of it drips through or clumps, you just want enough of it so that all the fruit is covered. If you want to impress some party guests, take a look at the side of the bowl and work on getting nice, even, visible layers between the cake, fruit, and custard.
9
Top the custard with a thin layer of whipped cream. This optional, and is best if you're using a flavored custard. Still, the difference in textures between a thick, silky custard and light, airy whipped cream is a wonderful surprise, so feel free to use a little of the whipped stuff no matter your recipe.
10
Continue layering until you reach the top of the bowl. The order of the layers is cake, fruit, custard, then cream. Depending on the size of your trifle dish (or plain glass bowl), you may need to ration out your supplies to make sure you have enough for even layers.
- A little unevenness is somewhat inevitable, so don't worry about it too much.
11
Consider topping it with more fruit, crumbled cookies, or a spring of fresh mint. You can crumble up graham crackers for a bit of crunch, layer the top alluringly with fruit, or even dollop another layer of jam on top. Or, simply leave the top covered in whipped cream—it's up to you!
- A dash of cinnamon or candied ginger, with the right recipes, is heavenly.^{[5]
  X
  Research source}

Method 2

Method 2 of 3:

Trying Variations

1
Think about the astonishing number of fruit mixtures you have on hand. There are so many ways to put together a great trifle. Most bakers usually choose the very best fruit available, no matter the variety. If you start with a wonderful, ripe fruit, you'll be making delicious trifles in no time. Just be sure to clean the fruit and remove any peels, seeds, or pith. Try out:
- Strawberry + Kiwi
- Orange + Peach
- Peaches (with cream)
- Banana + Nuts
- Blackberries + Raspberries + Blueberries^{[6]
  X
  Research source}
2
Add a little chocolate to the mixture with cookies, syrup, or candy. Who doesn't love chocolate? You can create any layer you want with chocolate, or you can simply add another layer of delicious chocolate spreads or a sprinkling of chips on top. Try out:
- Using Nutella or chocolate sauce in place of jam
- Making a chocolate chip layer
- Soaking the cake in chocolate liquor
- Drizzling chocolate sauce over the fruit, tossing to coat.
- Chocolate cake or brownies, instead of white cake, as the base^{[7]
  X
  Research source}
3
Get creative with your "cake" base. Anything that is mostly firm, holds its shape, and tastes great is a wonderful substitute for ladyfingers. Try, out these cookies, for example:
- Nilla Wafers or ginger snaps (wonderful with banana)
- Oreos or other chocolate, crunchy cookies
- Pound or angel food cake
- Flavored breads, like pumpkin, banana, or cranberry breads
- Peppermint flavored candies, cookies, or cakes
- Other cakes, like carrot cake^{[8]
  X
  Research source}
4
Get a little creative with the cream filling, mixing in new flavors and ideas. This is perhaps the most frequently improvised part of the trifle, as you can use puddings, custard, or creams to get the same "point" across. For example, you could try:
- Cheesecake filling, made by sweetening cream cheese and adding milk, whipping until a smooth consistency
- Mix your whipped cream with Bourbon or Irish Cream for a little kick
- Use caramel or Dulce de leche (usually in combination with cream)
5
Expand your definition of "fruit" for a more filling filling. Ready to get real crazy? Chefs across the internet have truly expanded a trifle to include just about anything, including:
- Fun-sized candy bars and peanut butter cups^{[9]
  X
  Research source}
- Gummy worms or beats
- Shredded Coconut and pineapple -- go tropical!
- Candy canes + chocolate chunks

Method 3

Method 3 of 3:

Making Easy Vanilla Custard

1
Place ice and water in a large bowl and set to the side. Your ice bath is meant to instantly stop the custard from cooking, removing the heat much faster than if you just let the pot sit and cool.^{[10]
X
Research source}
2
Beat 3 egg yolks in a small bowl. Separate the egg yolks from the egg whites and then rough them up with a fork, as if you were scrambling them.^{[11]
X
Research source}
3
Add 3 cups (710 mL) of milk to the egg yolks. Pour the milk in gradually. Stir the eggs and milk together until they’re fully incorporated.^{[12]
X
Research source}
4
Combine the sugar, salt, and cornstarch. You’ll need ½ cup (115 g) of sugar, ⅓ cup (37 g) of cornstarch, and ¼ tsp (1.4 g) of salt. Mix them together in a tall, heavy-bottomed saucepan.^{[13]
X
Research source}
5
Stir the milk mixture into the sugar mixture gradually. Begin with a small amount of the milk and eggs and whisk the ingredients together. Continue to add the milk and eggs slowly, mixing until they’re fully incorporated.^{[14]
X
Research source}
6
Cook the mixture for 20-25 minutes, then boil it for 1 minute. Use medium-low heat and stir the mixture constantly. Once it comes to a boil, continue stirring for 1 minute, then remove the pan from heat.^{[15]
X
Research source}
7
Set the pan in the ice bath and add the vanilla. Use ³⁄₄ teaspoon (3.7 mL) of vanilla extract. Keep stirring the mixture to promote cooling. Then, simply cover it with a towel or cheesecloth and let it cool down to room temperature.^{[16]
X
Research source}
- For an even smoother custard, run it through a fine-mesh strainer before pouring it into the chilling bowl.^{[17]
  X
  Research source}
8
Mix in flavorings, if desired, to customize your custard. If you want something a bit more flavorful for your trifle, consider mixing in the following ingredients to mix things up:
- Chocolate syrup or cocoa powder.
- 4-5 tablespoons (80-100 g) of lemon curd
- Orange zest and orange extract
- 1-2 teaspoons (1.8-3.6 g) of instant coffee
- Flavored liquor, such as raspberry or chocolate
9
Cool the custard for at least 2-3 hours. Transfer the custard to a bowl and put it in the fridge. This allows the custard to set and cool off, which is far more preferable in a trifle. It will keep for about a week in the fridge.^{[18]
X
Research source}

Community Q&A

Question

How long before serving should the trifle be made?

Community Answer

If your trifle has fresh cream, it would be best served on the day made, or the day after. It will keep for about a week in the fridge after it has been served. For best results, serve as soon as possible. Fresh cream deteriorates quickly, and it will look less impressive, even if it is still edible.
Question

Can I make trifle a day in advance?

Otterly Badgerific

Top Answerer

Yes, it is actually a good idea to make a trifle a day in advance because it gives plenty of time for the flavors to soak into the trifle, making it even more delicious. Be sure to keep it refrigerated and serve it no later than the following day.