Trifle
User Reviews
5
Trifle
Description
This Trifle dessert starts with a base of cubed cake, which may be store-bought or homemade angel food or white cake. The cake is drizzled with a choice of cream sherry or fruit-flavored liquor to add moisture and flavor. Fresh strawberries are sliced and macerated with sugar and raspberry jam, which creates a syrupy fruit layer.
The custard is prepared by cooking egg yolks, sugar, milk, cream, and cornstarch on the stovetop until thickened, then enriched with butter and vanilla. This custard provides a rich, velvety layer that complements the cake and berries. Whipped cream with powdered sugar crowns the dessert, adding a light, airy finish.
Trifle can be assembled ahead and chilled, although the cake might absorb some moisture and soften over time. It is best served within a few days from the fridge. Variations include using instant pudding instead of custard or swapping the liquor ingredient. Garnishes like maraschino cherries or slivered almonds add decorative elements and texture.
Ingredients
- 14.25 ounces white cake mix or 1 angel food cake
- ¼ cup cream sherry or orange juice, orange brandy, or rum
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- maraschino cherries and slivered almonds for garnish, optional
Custard (or use vanilla pudding, see notes)
- ¾ cup granulated sugar
- 4 ½ tablespoons cornstarch
- 6 egg yolk
- 4 cups milk
- 1 cup half and half or light cream
- 3 tablespoons butter or margarine, unsalted
- 1 teaspoon vanilla extract
Berries
- 2 pints strawberry fresh
- ¼ cup granulated sugar
- 3 tablespoons raspberry jam
Instructions
- If the cake is not baked, bake according to package or recipe directions. Cool completely and cut into 1-inch cubes.
Strawberries
- Slice strawberries and sprinkle them with sugar. Add raspberry jam and stir to combine. Let sit at room temperature at least 1 hour.
Custard
- Whisk granulated sugar and cornstarch in a medium saucepan. Stir in egg yolks, milk, and cream.
- Heat to a boil over medium-low heat while constantly stirring. Let boil for 1 minute while whisking.
- Remove from the heat and stir in butter and vanilla and pour into a medium bowl.
- Cover with plastic wrap allowing the wrap to rest on the surface of the custard and refrigerate to cool completely, at least 2 hours.
Assembly
- Place half of the cake cubes in the bottom of a large glass bowl or trifle dish. Drizzle with half of the liquor or orange juice.
- Top with half of the strawberries and half of the custard mixture. Repeat layers once more.
- Whip the cream and powdered sugar together. Spread over the trifle.
- Garnish with maraschino cherries and slivered almonds if desired.
- Refrigerate at least 4 hours or overnight.
Notes
- Custard yields about 4 cups; use half per trifle layer.
- Instant vanilla pudding can substitute custard, adjusting milk quantity.
- Select cake to suit preference; softer cake soaks up more liquids.
- Add whipped cream just before serving to prevent cake from becoming too soft.
- Trifle is best eaten within 3 days refrigerated; it does not freeze well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 618 kcal
% Daily Value*
| Calories | 618 | 31% |
| Carbohydrates | 78g | 26% |
| Protein | 11g | 22% |
| Fat | 30g | 46% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 214mg | 71% |
| Sodium | 245mg | 10% |
| Potassium | 481mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 59g | 118% |
| Vitamin A | 1183IU | 24% |
| Vitamin C | 71mg | 79% |
| Calcium | 275mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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