How to make Trifle at home? (Perfect dessert for anytime)

April 18, 2023

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A Trifle with layers of fruit, cake, and custard or pudding makes the perfect dessert any time of the year.

An English dish called a trifle is produced by layering liquid-soaked cake cubes with fruit, custard, or pudding. It’s a dish that’s simple to create yet looks beautiful! It’s the ideal way to end any meal because it’s both light and decadent.

Table of Contents

Describe the trifle.

An English dish called a trifle is produced by layering liquid-soaked cake cubes with fruit, custard, or pudding.

For my brother-in-law and his brother at Christmas, I cooked my first trifle ever. Their English mother frequently prepared them this dessert.

It’s a dish that’s simple to create yet looks beautiful! It’s the ideal way to end any meal because it’s both light and decadent.

Reasons We Adore This Dessert

For novice (and experienced) home cooks, trifle is a simple recipe that looks impressive on any table.
When prepared ahead of time, the tastes meld and improve the flavor!
Countless variations using seasonal fruits and simple custard or pudding recipes.
labels for the ingredients in trifles

Components of trifle

The cake that has been soaked in liqueur, custard, and fresh fruit are combined to create a trifle. Any transparent glass bowl would do; it is always served in a specific trifle bowl. It’s simple to substitute honey, orange juice, or even flavored coffee syrup for liqueur.

Cake: Bake a prepared mix, pound cake from the grocery, or angel food cake. Try out other flavors, such as gingerbread, yellow cake, or plain white cake.

Some trifle recipes additionally call for ladyfingers, a type of cookie sometimes used to make tiramisu or sponge cake.

Fruit: We use seedless raspberry jam or jelly and fresh strawberries (or any other fresh berries) work great.
Try bananas, sliced peaches, blackberries, raspberries, blueberries, and raspberries.

Custard is a staple component of an English trifle and is surprisingly simple to make from scratch.

You can either use homemade tapioca pudding or vanilla pudding that has already been cooked.

You are welcome to add extracts, such as brandy, rum, orange, banana, or lemon to custard or pudding.

Variations:

If you want to make this into a chocolate trifle, use chocolate cake or even brownies (caramel or crushed Oreos are a great addition).
Vanilla pudding can be swapped out for chocolate.
Replace the custard layer with no-bake cheesecake; the addition of added richness from the simple cream cheese mixture is a nice touch. the custard layer’s place.
If using a packaged mix, experiment with different pudding flavors (like banana pudding) or put some lemon curd into the vanilla pudding. Add additional fruits, such as peaches or fresh raspberries.
Add fresh mint, pecans that have been crushed, or extra berries as a garnish.

How to Make a Trifle

By dusting them with sugar and a little jam, macerate the berries (per the full recipe below).
Make custard (or make instant vanilla pudding).Square cake.
Half of the cake cubes should be placed in a dish or big glass bowl.
Add half of the sherry, brandy, rum, or orange juice as a drizzle.
Layer half the custard and the strawberry slices on top.Repetition of the layers
Spread the trifle’s top with whipped cream and powdered sugar. Refrigerate while covered.

Tips for Trifle

You may use any cake you like. A softer cake will sag somewhat and absorb more liquids.
You may use vanilla pudding, homemade custard, or custard powder like Bird’s (we also use this for Nanaimo bars! increase the amount of milk by roughly 1/4 cup for each container of instant vanilla pudding.
You may use any type of fruit, but we prefer macerated fruit (fruit that has been combined with sugar and rested) since we appreciate the sauce.
Depending on the cake, it may sink a little in the dish if baked in advance. I prefer to add the whipped cream garnish right before serving because of this.
A trifle is quite difficult to mix up, so enjoy yourself and have fun:)

Trifle

White cake, strawberries, and custard are layers in a trifle, which is a light & simple dish.

20 minutes preparation

20 minutes for cooking

chill out: 6 hours

6 hours 40 minutes in total

servings: 8

Ingredients

1 9-inch white, yellow, or angel food cake.
1/4 cup cream sherry; 1/8 cup orange juice; 1 cup rum.
1 cup heavy cream.
2 teaspoons of sugar in powder
Optional garnishes include maraschino cherries and slivered almonds.

Custard (or use vanilla pudding, see notes)

4 1/2 tablespoons cornstarch
3/4 cup granulated sugar
Six egg yolks
1 cup light cream and 4 cups milk.
3 tablespoons of margarine or butter
Vanilla extract, 1 teaspoon

Berries

2 quarts of fresh strawberries
1/4 cup of white sugar.
3 tablespoons of raspberry preserves

Instructions

If the cake isn’t cooked, bake it in line with the recipe’s or the package’s instructions.
Cut into 1-inch cubes after the full cooling.

Strawberries

Sliced strawberries are covered in sugar. Stir in a raspberry jam after adding it. Allow sitting for at least an hour at room temperature.

Custard

In a medium saucepan, mix cornstarch and granulated sugar. Add milk, cream, and egg yolks by stirring.
Over medium-low heat, bring to a boil while stirring continuously. While whisking, allow boiling for one minute.
Pour into a medium bowl after being taken from the heat and mixed with butter and vanilla.
Cover with plastic wrap allowing the wrap to rest on the surface of the custard and refrigerate to cool completely for at least 2 hours.

Assembly

The bottom of a large glass bowl or trifle dish should be filled with half of the cake cubes. Add half of the liqueur or orange juice as a drizzle.
Half of the strawberries and half of the custard mixture should be placed on top.
Apply layers one more time.
Cream and powdered sugar should be whipped together. Cover the trifle with.
If preferred, garnish with maraschino cherries and sliced almonds.
Place in the fridge for at least 4 hours or overnight.

Notes

Use 2 cups for each layer of the homemade custard to create 4 cups total. If you want, you may use instant vanilla pudding mix for custard by adding an extra 1/4 cup of milk per container of vanilla pudding.
You may use any cake you like. A softer cake will sag somewhat and absorb more liquids.
I prefer to add the whipped cream topping right before serving since if made in advance, depending on the cake, it may sink a little on the plate.
A trifle is quite difficult to muck up, so enjoy yourself and have fun!
For up to three days, the trifle will stay in the refrigerator in a closed container. It won’t freeze properly.

Nutrition Information

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