Desserts
British
BritishTrifle
The classic layered British trifle three ways, from a quick assembly with shop-bought basics to a sherry-soaked sponge with homemade custard, vanilla cream and fresh berries. Each tier elevates the layers and the booze.
Vegetarian
Nut-free
Budget version
Trifle sponges, packet jelly, tinned fruit and ready-made custard, layered and chilled.
Per serving£0.67
Total cost£4.00
Time20 min
Ingredients for 6
- 6 trifle sponges
- 1 strawberry jelly , 1 packet
- 410 g tinned fruit cocktail , drained
- 500 g ready-made custard
- 300 ml squirty cream
- 2 tbsp hundreds and thousands , to decorate
Method
- Make the jelly with boiling water as per the packet and leave to cool slightly.
- Break the sponges into the base of a glass bowl and scatter over the drained fruit.
- Pour the cooled jelly over the sponges and chill until set, about 2 hours.
- Spoon the custard over the set jelly in an even layer.
- Top with squirty cream and finish with hundreds and thousands before serving.
Equipment
- glass trifle bowl
The three ways, side by side
Budget
Trifle sponges, packet jelly, tinned fruit and ready-made custard, layered and chilled.
Better
Madeira sponge soaked in sherry, fresh berries and proper thick custard under whipped cream.
Ultimate
Homemade vanilla genoise soaked in Pedro Ximenez, fresh raspberries, silky vanilla-bean custard and Chantilly cream.
