Sunday Trifle

    1 hour

    This is my version of traditional trifle without using jelly. We used to have this nearly every Sunday for dessert when I was growing up. It includes a fresh custard recipe but you could use supermarket prepared custard or make it with powder.

    37 people made this

    Serves: 8 

    • 1 sponge cake, cut in cubes
    • 1 cup seedless raspberry jam, or as needed
    • 200g fresh raspberries, or more if preferred
    • 300ml thickened cream
    • 60g toasted flaked almonds.
    • Custard
    • 300ml thickened cream
    • 3 egg yolks
    • 3 tablespoonswhite sugar

    Preparation:10min  ›  Cook:15min  ›  Extra time:35min chilling  ›  Ready in:1hour 

    1. Spread raspberry jam onto each piece of sponge cake. Then break the sponge cakes into pieces and place in bottom of large glass bowl. Sprinkle over the fresh raspberries.
    2. Pour the cooled custard over the sponge cakes.
    3. Whip the cream but not too stiffly then spread over the custard.
    4. Sprinkle with the flaked almonds and chill for a couple of hours before serving.
    5. Custard Make a custard by gently heating 300g cream in a small saucepan.
    6. While the cream is heating, beat the egg yolks with the sugar in a bowl until golden yellow and smooth then strain into clean bowl.
    7. Pour the warm cream into it and stir continually. Return custard to saucepan on a low heat and stir gently while it thickens. It should be thick enough to coat the back of a metal spoon. Remove it from the heat and leave to cool down.

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    Reviews in English (86)


    This trifle was delicious and a big hit with everyone! I have tried trifle with instant pudding this beats it hands down. A note of caution: As a reviewer noted below custart recipe does NOT cover it at all. Be prepared to double or possibly even triple the custard portion of the recipe. It is worth it though. I used ladyfingers which were wonderful. I used strawberry jam and cut up fresh strawberries and bananas and layered it in the trifle. Delicious!  -  01 Dec 2003  (Review from Allrecipes USA and Canada)


    This was so easy! I wanted to fill my trifle bowl to the top, so I used 2 frozen 1 lb. Sara Lee pound cakes. I spread some of the cubes with raspberry curd and some with good raspberry jam. This added some really cool color contrast. I also made more whipped cream (with a little rum and vanilla) and extra custard (added vanilla there too). My guests adored it as did I!!  -  21 Feb 2005  (Review from Allrecipes USA and Canada)


    when i was a lil girl my dad used to make a trifle on highdays and this is what it should taste like its great,thanks dear polly  -  21 Jan 2002  (Review from Allrecipes USA and Canada)