English Trifle (Layered Cake, Custard & Cream Dessert)

Name: English Trifle (Layered Cake, Custard & Cream Dessert)
Prep time: 25 min
Cook time: 10 min
Yield: 4 servings
Cuisine: British
Ingredients: sponge cake 200 g; strawberries 150 g; blueberries 80 g; custard 300 ml; heavy cream 250 ml; sugar 2 tbsp; sherry or juice 60 ml

Quick answer

Active time: 35 min
Waiting: See the steps
Level: Easy
Servings: 4 servings
Ingredients: 7

About this dish

Through the sides of a glass bowl you can see the bands: sponge cake, strawberries and blueberries, custard and cream.

Soaked in sherry or juice, the sponge turns soft as pudding, and the custard and whipped cream above it meet in the same spoonful. Fruit that goes in without being patted dry thins the custard and blurs the lines between layers.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Cut the 200 g sponge cake into even bite-size cubes.

Keep any crumbs aside and use them later to fill small gaps, so the first layer sits level in the glass bowl.
2

Arrange half of the cake across the bottom of the glass bowl, then spoon over 30 ml of sherry or juice evenly.

The cake should look moist and softened, not flooded or collapsing.
3

Slice the 150 g strawberries into easy-to-eat pieces and pat the 80 g blueberries dry.

Place half of the fruit over the cake, setting some against the sides so the layers show clearly.
4

Pour 150 ml of custard slowly over the fruit.

Spread it gently with the back of a spoon until the cake is covered, but avoid smearing too much on the glass sides.
5

Repeat the same order with the remaining cake, 30 ml sherry or juice, fruit, and 150 ml custard.

Do not press the layers down, since a light structure keeps the trifle clean and spoonable.
6

Whip 250 ml heavy cream with 2 tablespoons sugar until soft peaks hold.

Spread it over the top, chill for at least 2 hours, and serve deep spoonfuls that include cake, custard, fruit, and cream.