British · serves 2

Trifle

Sponge, jam, fruit, custard, cream. Built in layers, eaten in one.

30 min Some work Vegetarian No oven needed

Ingredients

  • 2 small eggless sponge cakes
  • 35ml fruit juice
  • 4 cups mixed fruit, cut up
  • 35g jam
  • 35ml custard sauce
  • 200ml cream
  • 1 tsp sugar
  • Cherries

Method

  1. Split the cakes, spread jam on each layer, and lay them in the dish.
  2. Pour the fruit juice over and let it soak in properly. Dry sponge is the classic trifle mistake.
  3. Fruit over the cake, then the custard.
  4. Refrigerate until cold and set.
  5. Whip the cream with sugar, spread over, cherries on top.

Questions people ask about Trifle

How long does Trifle take?

About 30 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of cream in Trifle?

Use full-fat coconut milk for a dairy-free version, or whole milk thickened with 1 tsp cornflour. Neither is as stable, so add them off the heat.

Can I make Trifle ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Is Trifle vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Can I make Trifle without an oven?

That is exactly what this recipe is for. It uses a pressure cooker, a pan or the fridge instead of an oven, and the method here is written for that, not adapted from a baked version.

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