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This classic Trifle is a much-loved retro recipe. With layers of berries in jelly, sponge, custard and cream, it’s an indulgent, delicious and impressive, making it a perfect dessert for a crowd.
Are you a trifle family or not?! We never had trifle at Christmas but now I’ve discovered it as an adult, it’s a new tradition for my little family and I’ve made it my mission to PERFECT it! It’s a perfect old-school pud for any time of year.
My traditional British Trifle is easy when you know how, and this step-by-step recipe will lead you to homemade dessert glory in no time.
I like to make this ahead of time as it keeps fine in the fridge for up to 2 days (see the tips below to find out how.)
Why is this the best Trifle recipe?
⭐️ It’s a showstopper! Looks as good as it tastes
⭐️ Can be made ahead of time
⭐️ Easy step-by-step recipe
Sarah’s Top Trifle Tips
✅ Make sure you read the recipe through before you begin making the trifle, as you will need to allow time for the jelly to set (at least 3 hours) and for the custard to cool. There are steps you will need to do while the cooling is happening, but there may also be a bit of waiting time before you can proceed.
✅ I like to take my dessert up a notch by making my own custard. You don’t need to, but if you fancy having a go, I promise it’s not too tricky and is SO worth it. (Just be patient, stir it over a very gentle heat, and you’ll be rewarded!)
✅ I don’t use alcohol in my recipe as I like it to be for the whole family, but you could add some sherry if you want a more boozy version for the adults. (It’s more traditional to add it to an English Trifle, and is considered more authentic by some). If you’d like to add it, pour a little sherry over the sponge cake to soak in before you carry on your layers.
✅ Make sure you get a nice Trifle dish for showing off this dessert! It is quite majestic and you don’t want to hide your hard work with the layering. You’ll need a tall, glass dish for this. This is my favourite Trifle dish.
✅ We’re only using the egg yolks for our custard. Use up your leftover egg whites to make a pavlova!
Get my Christmas cookbook!
This recipe is straight out of my ‘What’s For Christmas Dinner?’ book.
Trifle Ingredients
- Fruit – You’ll need frozen raspberries and fresh strawberries.
- Raspberry jelly (or jell-o!) – Get the cubes, not the powder, and dissolve in boiling water.
- Caster sugar – This is finer than granulated sugar, and if you’re outside of the UK may be called superfine, bar or baker’s sugar.
For the homemade custard…
(You can use a 500g carton of ready-made custard (or vanilla pudding if you’re in the US) instead if you prefer.)
- Eggs – Separate and use only the yolks.
- Cornflour – PLEASE NOTE: Cornflour in the UK is NOT the same as it in the US! There it’s known as ‘corn starch’. Corn flour in the US is something different (the same as cornmeal in the UK), so please don’t use this.
- Caster sugar – See notes above.
- Milk – Whole milk is best.
- Vanilla extract – NOT essence.
- Double cream – Known as ‘heavy cream’ outside the UK.
To assemble
- Double cream – This will need whisking until thickened.
- Icing sugar – To sweeten the cream slightly.
- Flaked almonds – We will lightly toast these for the topping.
- Swiss roll – Use shop-bought and cut into slices. You could use sponge fingers (also known as lady fingers) instead, or jelly roll or pound cake if you’re in the US.
How to make a Trifle
1. Put the raspberries in the trifle bowl and arrange the strawberries around the edges. Dissolve the jelly cubes then pour over the fruit and refrigerate until set.
2. Start the custard with the egg yolks, cornflour and caster sugar (as per the full recipe below).
3. Heat some milk with the vanilla extract. Pour into the egg yolk mixture and whisk. Heat again and mix in the cream. Cover.
4. Whisk the double cream in a bowl with the icing sugar until it forms soft peaks.
5. Toast the flaked almonds until coloured. Mash the raspberries and caster sugar.
6. Add the Swiss roll to your set jelly, add the raspberries and strawberries around the sides. Spoon over the custard and cream, then sprinkle with toasted almonds.
How to make it ahead
Finish the Trifle at the custard layer, then cover and store it in the fridge for up to 2 days.
When you’re ready to serve, top it with the cream and nuts up to 2 hours before serving and return it to the fridge until it’s time to dish it up.
More traditional British desserts…
FAQs
Yes, but make sure the jelly you are using is suitable first.
Make sure you leave the jelly layer to set in the fridge for about 3 hours before continuing the layering method. During this time, you can make your custard and allow that to cool too.
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Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Retro Trifle
Ingredients
- 300 g (11 oz) Frozen raspberries
- 400 g (14 oz) Strawberries, Hulled and halved lengthways
- 1/2 Pack of raspberry-flavour jelly, Cubes not powder – about 70g
- 150 ml (0.6 cups) Boiling water
- 15 g (0.5 oz) Caster sugar
For the custard: (See notes)
- 4 Egg yolks
- 55 g (2 oz) Cornflour, See notes
- 75 g (3 oz) Caster sugar
- 450 ml (1.9 cups) Whole milk
- 2 tsp Vanilla extract
- 150 ml (0.6 cups) Double cream, See notes
To assemble:
- 450 ml (1.9 cups) Double cream
- 50 g (2 oz) Icing sugar
- 25 g (1 oz) Flaked almonds
- 175 g (6 oz) Shop-bought Swiss roll, Cut into 2cm thick slices | See notes
Instructions
- Put 100g of the frozen raspberries in the bottom of the trifle bowl, plus 150g of the halved strawberries, arranging the cut edges of the strawberries against the side of the bowl.
- Dissolve the jelly cubes in the boiling water in a heatproof bowl, then add a further 100ml of cold water. Mix until dissolved. Pour the jelly over the fruit and refrigerate for about 3 hours, until completely set.
- While the jelly sets, make the custard. Put the egg yolks into a heatproof bowl, add the cornflour and caster sugar, and whisk together, adding a tablespoon or two of the milk to form a smooth paste.
- Heat the remaining milk, along with the vanilla extract, in a small saucepan over a medium heat until it is just starting to bubble on the surface. Slowly and carefully, pour the hot milk into the egg yolk mixture, whisking continuously as you add it, until you have a smooth mixture.
- Return the mixture to the pan over a low-medium heat, cook for 5-10 minutes, whisking gently, until very thick. Remove from the heat and whisk in the cream.
- Cover the surface of the custard with a sheet of cling film (press it against the surface of the custard so it doesn’t form a skin), allow the custard to cool to room temperature, then put it in the fridge.
- While the jelly and custard are chilling, put the remaining raspberries in a small bowl, add the caster sugar, mash together and set aside. (If the raspberries are not yet thawed, leave them to melt slightly.)
- Whisk the double cream in a bowl with the icing sugar until it forms soft peaks.
- Toast the flaked almonds in a small frying pan over a medium heat for 4-5 minutes until coloured but not burned (keep an eye on them!) Set aside until cool.
- When the jelly is set, remove it from the fridge, sit the slices of Swiss roll on top, flat side down, and spoon over the mashed raspberries. Place the remaining strawberries around the edges of the bowl with the cut sides against the sides of the bowl.
- Spoon over the custard and smooth out. Spoon the cream on top and sprinkle over the toasted almonds.
- Store in the fridge until ready to serve.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on December 8, 2025 and updated later to make improvements.
This is SO good, tried it, everyone loved it. Definitely five stars!