Trifle

Name: Trifle
Total time: 2 h 34 min
Yield: 4 servings
Ingredients: 12 piece Sponge finger; 60 g raspberry jam; 80 ml Dry sherry; 150 g raspberry sauce; 1 piece Vanilla pod; 300 ml Whole milk; 4 piece Egg yolks; 50 g Caster sugar; 10 g Cornflour; 300 ml Double cream; 20 g Flaked almonds

2 hr 34 min · 15 min active · makes ~1.15 l · Medium

Layered trifle with dry sherry-soaked sponge, raspberry jam, vanilla custard, and whipped cream topped with flaked almonds.

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Trifle

Layered trifle with dry sherry-soaked sponge, raspberry jam, vanilla custard, and whipped cream topped with flaked almonds.

See more →

TOTAL TIME

2 hr 34 min

ACTIVE TIME

15 min

QUANTITY

~1.15 l

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/11

Tools0/10

Ingredients

0/11 gathered · 4 servings

12piece

60g

80ml

150g

1piece

300ml

4piece

50g

10g

300ml

20g

#	Quantity	Notes	State
1	12piece	—	—
2	60g	—	—
3	80ml	—	—
4	150g	—	—
5	1piece	—	—
6	300ml	—	—
7	4piece	—	—
8	50g	—	—
9	10g	—	—
10	300ml	—	—
11	20g	—	—

Tools

10 items

Serveware

1 item

Procedure

27 steps

1 of 27

Lay the sponge fingers in an even layer across the base of the serving bowl.

Sponge finger · 12 piece

⏱ 10s

ResultSponge finger

2 of 27

Spoon the raspberry jam over the sponge fingers and spread it loosely so each finger is coated.

Raspberry jam · 60 g

⏱ 20s

ResultJam-spread sponge fingers

3 of 27

Drizzle the sherry evenly over the sponge fingers and leave them to absorb it for a moment.

Dry sherry · 80 ml

⏱ 10s

ResultSherry-soaked sponge base

4 of 27

Pour the raspberry sauce over the soaked sponge layer and spread it gently to cover.

Raspberry sauce · 150 g

⏱ 15s

ResultFruit-topped sponge base

5 of 27

Slide the serving bowl into the refrigerator.

⏱ 5s

ResultFruit-topped sponge base

6 of 27

Leave the base to chill for 30 minutes while you make the custard.

⏱ 30 min

ResultChilled trifle base

7 of 27

Split the vanilla pod lengthways with a knife, scrape out the seeds, and drop both the seeds and the pod into the saucepan.

Vanilla pod · 1 piece

⏱ 20s

ResultVanilla pod

8 of 27

Pour the milk into the saucepan with the vanilla.

Whole milk · 300 ml

⏱ 5s

ResultVanilla pod and whole milk

9 of 27

Set the pan over a medium heat and warm the milk, stirring occasionally, until it is steaming and just beginning to tremble at the edges — do not let it boil.

⏱ 4 min

ResultWarm vanilla milkused in step 14

10 of 27

Crack the eggs, drop the yolks into the heatproof bowl and discard the shells; keep the whites in a covered container in the fridge for another dish.

Egg yolks · 4 piece

⏱ 10s

ResultEgg yolks

11 of 27

Add the caster sugar to the yolks.

Caster sugar · 50 g

⏱ 5s

ResultEgg yolks and caster sugar

12 of 27

Add the cornflour to the bowl.

Cornflour · 10 g

⏱ 5s

ResultEgg yolks and caster sugar and cornflour

13 of 27

Whisk the yolks, sugar and cornflour together until the mixture is pale, thick and smooth.

⏱ 1 min

ResultPale yolk mixture

14 of 27

Pour the warm vanilla milk slowly into the yolk mixture in a thin, steady stream, whisking constantly so the eggs do not scramble, then lift out and discard the spent vanilla pod.

Warm vanilla milk · step 9

⏱ 30s

ResultTempered custard mixture

15 of 27

Pour the custard mixture back into the saucepan.

Tempered custard mixture · step 14

⏱ 10s

ResultTempered custard mixture

16 of 27

Cook the custard over a medium-low heat, stirring constantly and reaching into the corners of the pan, until it thickens enough to coat the back of the spoon thickly — do not let it boil.

⏱ 5 min

ResultThick vanilla custard

17 of 27

Remove the pan from the heat and leave the custard to cool for 15 minutes, stirring occasionally to prevent a skin forming.

⏱ 15 min

ResultCooled vanilla custardused in step 19

18 of 27

Take the trifle base out of the refrigerator.

⏱ 5s

ResultChilled trifle base

19 of 27

Pour the cooled custard over the fruit and sponge layer in a smooth, even pool.

Cooled vanilla custard · step 17

⏱ 20s

ResultCustard-topped trifle

20 of 27

Slide the serving bowl back into the refrigerator.

⏱ 5s

ResultCustard-topped trifle

21 of 27

Leave the trifle to chill for at least 2 hours until the custard is fully set and cold.

⏱ 2 hr

ResultSet custard trifle

22 of 27

Take the trifle out of the refrigerator.

⏱ 5s

ResultSet custard trifle

23 of 27

Pour the double cream into the bowl.

Double cream · 300 ml

⏱ 5s

ResultDouble cream

24 of 27

Whisk the cream to soft, billowing peaks that just hold their shape.

⏱ 2 min

ResultSoftly whipped cream

25 of 27

Spoon the whipped cream over the set custard in generous, uneven mounds.

Softly whipped cream · step 24

⏱ 30s

ResultCream-topped trifle

26 of 27

Tip the flaked almonds into the dry frying pan.

Flaked almonds · 20 g

⏱ 5s

ResultFlaked almonds

27 of 27

Toss the almonds over a medium heat, stirring frequently, until they are golden and fragrant.

⏱ 2 min

ResultToasted flaked almonds

Total Time2 hr 34 min

#	Product	Action
1	12 piece	Lay the sponge fingers in an even layer across the base of the serving bowl.⏱ 10sResultSponge finger
2	60 g	Spoon the raspberry jam over the sponge fingers and spread it loosely so each finger is coated.⏱ 20sResultJam-spread sponge fingers
3	80 ml	Drizzle the sherry evenly over the sponge fingers and leave them to absorb it for a moment.⏱ 10sResultSherry-soaked sponge base
4	150 g	Pour the raspberry sauce over the soaked sponge layer and spread it gently to cover.⏱ 15sResultFruit-topped sponge base
5	—	Slide the serving bowl into the refrigerator.⏱ 5sResultFruit-topped sponge base
6	—	Leave the base to chill for 30 minutes while you make the custard.⏱ 30 minResultChilled trifle base
7	1 piece	Split the vanilla pod lengthways with a knife, scrape out the seeds, and drop both the seeds and the pod into the saucepan.⏱ 20sResultVanilla pod
8	300 ml	Pour the milk into the saucepan with the vanilla.⏱ 5sResultVanilla pod and whole milk
9	—	Set the pan over a medium heat and warm the milk, stirring occasionally, until it is steaming and just beginning to tremble at the edges — do not let it boil.⏱ 4 minResultWarm vanilla milkused in step 14
10	4 piece	Crack the eggs, drop the yolks into the heatproof bowl and discard the shells; keep the whites in a covered container in the fridge for another dish.⏱ 10sResultEgg yolks
11	50 g	Add the caster sugar to the yolks.⏱ 5sResultEgg yolks and caster sugar
12	10 g	Add the cornflour to the bowl.⏱ 5sResultEgg yolks and caster sugar and cornflour
13	—	Whisk the yolks, sugar and cornflour together until the mixture is pale, thick and smooth.⏱ 1 minResultPale yolk mixture
14	Warm vanilla milkstep 9	Pour the warm vanilla milk slowly into the yolk mixture in a thin, steady stream, whisking constantly so the eggs do not scramble, then lift out and discard the spent vanilla pod.⏱ 30sResultTempered custard mixture
15	Tempered custard mixturestep 14	Pour the custard mixture back into the saucepan.⏱ 10sResultTempered custard mixture
16	—	Cook the custard over a medium-low heat, stirring constantly and reaching into the corners of the pan, until it thickens enough to coat the back of the spoon thickly — do not let it boil.⏱ 5 minResultThick vanilla custard
17	—	Remove the pan from the heat and leave the custard to cool for 15 minutes, stirring occasionally to prevent a skin forming.⏱ 15 minResultCooled vanilla custardused in step 19
18	—	Take the trifle base out of the refrigerator.⏱ 5sResultChilled trifle base
19	Cooled vanilla custardstep 17	Pour the cooled custard over the fruit and sponge layer in a smooth, even pool.⏱ 20sResultCustard-topped trifle
20	—	Slide the serving bowl back into the refrigerator.⏱ 5sResultCustard-topped trifle
21	—	Leave the trifle to chill for at least 2 hours until the custard is fully set and cold.⏱ 2 hrResultSet custard trifle
22	—	Take the trifle out of the refrigerator.⏱ 5sResultSet custard trifle
23	300 ml	Pour the double cream into the bowl.⏱ 5sResultDouble cream
24	—	Whisk the cream to soft, billowing peaks that just hold their shape.⏱ 2 minResultSoftly whipped cream
25	Softly whipped creamstep 24	Spoon the whipped cream over the set custard in generous, uneven mounds.⏱ 30sResultCream-topped trifle
26	20 g	Tip the flaked almonds into the dry frying pan.⏱ 5sResultFlaked almonds
27	—	Toss the almonds over a medium heat, stirring frequently, until they are golden and fragrant.⏱ 2 minResultToasted flaked almonds
Total Time		2 hr 34 min

Serving

Scatter the toasted almonds over the cream to finish the trifle.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	701kcal
	10g
	38g
	20g
	55g
	39g
	4g
	72mg

Ingredients0/11

Tools0/10

Recipe

Trifle

Layered trifle with dry sherry-soaked sponge, raspberry jam, vanilla custard, and whipped cream topped with flaked almonds.

What you’ll doYou will build the trifle in three stages: first, soak sponge fingers in jam, sherry and raspberry sauce, then chill whilst you make a custard from vanilla-infused milk and egg yolks. Once the custard has cooled and the base is set, pour it over and chill again for at least two hours. Finally, top with whipped cream and scatter over toasted almonds.

Serves4

Total2 hr 34 min

LevelMedium

Ingredients

Sponge finger12 piece
Raspberry jam60 g
Dry sherry80 ml
Raspberry sauce150 g
Vanilla pod1 piece
Whole milk300 ml
Egg yolks4 piece
Caster sugar50 g
Cornflour10 g
Double cream300 ml
Flaked almonds20 g

Tools

Small frying panLarge serving bowlSpoonChef's knifeMedium bowlWhiskWooden spoonRefrigeratorMedium saucepanHeatproof bowl

Method

Lay the sponge fingers in an even layer across the base of the serving bowl.

10sLarge serving bowlSponge finger · 12 piece

Spoon the raspberry jam over the sponge fingers and spread it loosely so each finger is coated.

20sLarge serving bowl, SpoonRaspberry jam · 60 g

Drizzle the sherry evenly over the sponge fingers and leave them to absorb it for a moment.

10sLarge serving bowl, SpoonDry sherry · 80 ml

Pour the raspberry sauce over the soaked sponge layer and spread it gently to cover.

15sLarge serving bowl, SpoonRaspberry sauce · 150 g

Slide the serving bowl into the refrigerator.

5sLarge serving bowl, Refrigerator

Leave the base to chill for 30 minutes while you make the custard.

30 minLarge serving bowl

Split the vanilla pod lengthways with a knife, scrape out the seeds, and drop both the seeds and the pod into the saucepan.

20sMedium saucepan, Chefs knifeVanilla pod · 1 piece

Pour the milk into the saucepan with the vanilla.

5sMedium saucepanWhole milk · 300 ml

Set the pan over a medium heat and warm the milk, stirring occasionally, until it is steaming and just beginning to tremble at the edges — do not let it boil.

Result · Warm vanilla milk · used in step 14

4 minMedium saucepan

Crack the eggs, drop the yolks into the heatproof bowl and discard the shells; keep the whites in a covered container in the fridge for another dish.

10sHeatproof bowlEgg yolks · 4 piece

Add the caster sugar to the yolks.

5sHeatproof bowlCaster sugar · 50 g

Add the cornflour to the bowl.

5sHeatproof bowlCornflour · 10 g

Whisk the yolks, sugar and cornflour together until the mixture is pale, thick and smooth.

1 minHeatproof bowl, Whisk

Pour the warm vanilla milk slowly into the yolk mixture in a thin, steady stream, whisking constantly so the eggs do not scramble, then lift out and discard the spent vanilla pod.

30sHeatproof bowlWarm vanilla milk · step 9

Pour the custard mixture back into the saucepan.

10sMedium saucepanTempered custard mixture · step 14

Cook the custard over a medium-low heat, stirring constantly and reaching into the corners of the pan, until it thickens enough to coat the back of the spoon thickly — do not let it boil.

5 minMedium saucepan, Wooden spoon

Remove the pan from the heat and leave the custard to cool for 15 minutes, stirring occasionally to prevent a skin forming.

Result · Cooled vanilla custard · used in step 19

15 minMedium saucepan

Take the trifle base out of the refrigerator.

5sLarge serving bowl, Refrigerator

Pour the cooled custard over the fruit and sponge layer in a smooth, even pool.

20sLarge serving bowlCooled vanilla custard · step 17

Slide the serving bowl back into the refrigerator.

5sLarge serving bowl, Refrigerator

Leave the trifle to chill for at least 2 hours until the custard is fully set and cold.

2 hrLarge serving bowl

Take the trifle out of the refrigerator.

5sLarge serving bowl, Refrigerator

Pour the double cream into the bowl.

5sMedium bowlDouble cream · 300 ml

Whisk the cream to soft, billowing peaks that just hold their shape.

2 minMedium bowl, Whisk

Spoon the whipped cream over the set custard in generous, uneven mounds.

30sLarge serving bowl, SpoonSoftly whipped cream · step 24

Tip the flaked almonds into the dry frying pan.

5sSmall frying panFlaked almonds · 20 g

Toss the almonds over a medium heat, stirring frequently, until they are golden and fragrant.

2 minSmall frying pan

Scatter the toasted almonds over the cream to finish the trifle.

Result · Trifle

15sLarge serving bowlToasted flaked almonds · step 27

Printed 7 October 2026