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
Contains alcohol
Better version
Madeira sponge soaked in sherry, fresh berries and proper thick custard under whipped cream.
Per serving£1.42
Total cost£8.50
Time30 min
Ingredients for 6
- 250 g Madeira cake , sliced
- 60 ml medium sherry
- 300 g mixed fresh berries
- 3 tbsp raspberry jam
- 600 g fresh thick custard
- 300 ml double cream
- 1 tbsp icing sugar
- 30 g flaked toasted almonds , to decorate
Method
- Spread the Madeira slices with jam, sandwich and layer into the base of a glass bowl.
- Drizzle the sherry over the sponge and let it soak in for 5 minutes.
- Scatter over most of the berries, reserving some for the top.
- Spoon the thick custard over the fruit and smooth level, then chill for 30 minutes.
- Whip the cream with the icing sugar to soft peaks and spread over the custard.
- Decorate with the reserved berries and toasted almonds, then chill until serving.
Equipment
- glass trifle bowl
- electric whisk
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.
