Trifle
Classic Scottish trifle recipe, just like your Granny used to make! Jelly, fruit & sponges, topped with custard, then cream, and finished with some sprinkles.
“It’s a trifle! It’s got all of these layers. First, there’s a layer of ladyfingers, then a layer of jam, then custard – which I made from scratch. Raspberries, more ladyfingers, then beef sautéed with peas and onions. Then a little bit more custard, then bananas, and then I put whipped cream on top…”
Hopefully, most people got that reference; otherwise, you’ll be wondering what the earth is! (It’s from Friends – “The One Where Ross Got High”, highly recommend watching it for a good Trifle-related laugh).
Rest assured, this trifle most certainly does not include any beef sautéed with peas and onions! In fact, this super simple trifle is hands-down my favourite childhood dessert. And before our Sticky Toffee Pudding took over as the family favourite, I can always recall Granny making a beautiful Trifle for Christmas Day.
I would always stare in awe at the beautiful Christmas Trifle, in an equally beautiful bowl. A bottom layer of jelly (usually raspberry, as it is Papa’s favourite), packed full of sponge pieces and fruit. Then topped with a layer of sweet, delicious custard – my favourite part. Finished with a cloud-like layer of whipped fresh cream, complete with a generous handful of sprinkles or chocolate flakes.
I would say this Trifle is definitely more along the lines of the supermarket Trifle you can pick up in the fridge, either in individual pots or a less-fancy disposable bowl. It’s definitely not a traditional English trifle, or one of the many, varyingly gaudy trifles you’ll see on social media.
In fact, when I first asked Granny about this trifle recipe, she laughed, because calling it a recipe is perhaps a bit of a stretch – it’s all about convenience! The decision to serve this at Christmas was mostly due to its being able to be thrown together in a hurry, using very basic elements.
And if you are looking for more classic Christmas desserts, take a look at my Traditional Christmas Pudding recipe, the best Chocolate Yule Log recipe, and our fool-proof classic Christmas Cake recipe.
Ingredients for classic Trifle:
Jelly
Raspberry jelly Papa’s favourite (mine too!). So it was what Granny always used in our house. You can, however, use whatever jelly you prefer. We generally stick to the squares of jelly, but you can use the powdered option too – they usually make the same amount of jelly from each pack.
Trifle Sponges or Sponge Fingers
Traditionally, Granny would use whatever leftover sponge cake she had in our Lorimer Christmas Trifle, with it more often than not being off-cuts from the last sponge cake she’d made before Christmas. But if there weren’t any sponge cake off-cuts left (Papa the Mouse has an incredible nose for such things!), then she would use a pack of Sponge Fingers or Trifle Sponges instead. You don’t need to be too picky with the quality of the sponge, as once it soaks up some of the jelly, it will be delicious regardless. Plus, there’s no shame in opting for ease in this Trifle, particularly when making it at Christmas – there’s plenty of other things to be worrying about!
Fruit
You can use some lovely fresh strawberries or raspberries in your trifle, if you want to make it a bit special. However, in keeping with tradition, I like to use a tin of Fruit Cocktail – just like Granny used to!
One thing to be aware of when it comes to using fruit in jelly is that some fresh fruits will prevent your jelly from setting; these include fresh pineapple, kiwi and papaya. Using these fruits as part of the tinned mixture doesn’t seem to have that effect, though…don’t ask me why.
Custard
My favourite layer in a trifle! And like everything else in this easy Trifle recipe, simplicity wins. Granny would always use some Birds Custard Powder in her trifles. It’s mainly because it is quick and simple to make, but also because you have some control over how thick (or thin) you like your custard to be. Generally speaking, you want your custard a little thicker than normal, so it can hold the weight of the cream on top. This can be achieved by adding a smidgen more custard powder than is suggested. However, be careful not to add too much, or when you chill your trifle, you will end up with slices of custard, as opposed to a normal viscosity of custard… Ask me how I know!
Alternatively, you can just use a tin or carton of custard if you really want to go for an easy dessert – just be aware it will likely be a little runnier.
Whipping or Double Cream
The final layer of your trifle is the cream. For peace of mind, you can use whipping cream, as it is easier to whip without the risk of over-whipping. However, I do tend to find that whipping cream isn’t as readily available as double cream. For that reason, I have listed double cream as a choice too. Both give fabulous results, just be cautious not to over-whip your double cream! (Or use whipping cream if you’re concerned).
Toppings
My favourite kind of topping is sprinkles! Whether it’s School Cake or Trifle, sprinkles are always a must! Another alternative that Granny would often use was a chocolate flake, broken into little pieces. But this is where you can get creative and use whatever extra flourishes take your fancy.
Top Tips for traditional Trifle:
• Use Tinned Fruit for the Jelly Layer: Fresh pineapple, kiwi, and some other fruits contain enzymes that prevent jelly from setting properly. Avoid these! Instead, stick to tinned fruit (drained) instead. If you want to use fresh fruit, choose ones like strawberries, raspberries, or peaches.
• Let Each Layer Set Before Adding the Next: Patience makes all the difference with trifle! Allow your jelly to firm up completely before adding custard, and chill again before topping with cream. This gives you those lovely layers when you serve.
• Soak the Sponge (optional): For a grown-up version, drizzle a little sweet sherry, Marsala or your chosen liqueur over the sponge fingers before adding to the jelly. It adds extra richness and a hint of nostalgia.
• Make the Custard Thick Enough: A trifle should have a custard that holds its shape, not one that runs into the jelly. If you’re using custard powder, reduce the milk slightly or add an extra spoonful of powder for a thicker consistency. If you’re being fancy and making custard from scratch, cook it until it starts to coat the back of a spoon.
• Cool Custard: If you pour hot custard over jelly, it will start to melt it. Allow the custard to cool slightly (so it’s warm but not steaming) before adding it to the trifle.
• Don’t Rush the Cream: If using double cream, stop whipping your cream right before you think you’ve achieved the right consistency. It will continue to thicken slightly as it stands, allowing you to avoid over-whipping it. And, if you like, pipe the cream for a neat finish or spoon it on for a more rustic look.
• Psst... I’ll Tell You a Secret: If you want a really easy Trifle, you can actually buy a Trifle Kit, which has most of the elements required in a handy little box.
Trifle Troubleshooting:
• My jelly didn’t set: This is one of the most common trifle issues! If your jelly hasn’t set, it’s usually because of the choice of fruit. Fresh pineapple, kiwi, mango, and papaya contain enzymes that stop jelly from firming up. Stick to tinned fruit, or if you really want to use fresh, stick to berries or peaches.
If you’ve already made the jelly and it’s a bit soft, don’t panic – just pop the bowl in the fridge for a few extra hours. Sometimes it just needs a little longer to chill.
• My custard is too runny: Trifle custard should be spoonable, not pourable! If you’re using custard powder, use a little less milk than the packet suggests, or add an extra spoonful of powder for good measure.
If you’re making custard from scratch, cook it gently until it begings to coat the back of a spoon – if it’s too thin, return it to the heat and keep stirring until it thickens.
And if the custard is already in your trifle, just chill the whole thing overnight – it will often firm up a bit more once in the fridge.
• My jelly and custard mixed together: If the custard sinks into the jelly, it’s liekly because the jelly wasn’t fully set, or the custard was too warm when added. Always wait until the jelly is completely firm (at least a few hours in the fridge) and the custard has cooled to room temperature before layering.
• My cream sank into the custard: If your cream has started disappearing into the custard layer, it usually means the custard was too warm or too soft. Always let your custard cool completely before adding the cream.
Next time, you can also whip your cream just a touch thicker (soft-to-medium peaks) – this helps it stay light, while also holding its shape.
• My trifle looks messy: It might not win Star Baker for presentation, but it’ll still taste delicious! If you want tidy layers next time, use a ladle or spoon to gently add each layer, working from the edges inwards. Wiping down the inside of the bowl between layers with a clean kitchen towel can also keep the glass bowl looking neat.
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Trifle
INGREDIENTS
- 1 pint Jelly (Jello) (approx.)
- 1 tin Fruit Cocktail (415g)
- 4-8 Trifle Sponges or Sponge Fingers
- 1 pint Custard (approx.)
- 300 ml Double or Whipping Cream (Heavy or Whipping Cream)
- Sprinkles or Chocolate Flake (optional)
INSTRUCTIONS
- Start by preparing your jelly, as per the pack instructions. This will be dependant on the kind of jelly you are using, but generally this will involving dissolving the jelly mixture in boiling water and topping this up with cool water.
- Pour your jelly mixture into your trifle bowl. Add your trifle sponges/sponge fingers, breaking them in half if you feel necessary. The sponges may try to float at first but they should stay in place once they start to soak up the jelly mixture. Drain the juice from your fruit cocktail, before adding to the jelly mixture also.
- Refrigerate your jelly base as per the jelly packs instructions (usually a few hours). Once the jelly has set, prepare the custard as per the pack instructions. If using a powdered custard, add a little extra powder to allow your custard to be a little thicker.
- Let the custard cool a little before pouring it over your jelly base. spread the custard to the edges of the bowl and allow to cool completely in the fridge.
- Once your custard has cooled and set slightly, prepare your cream. In a large bowl, whip your cream until you have stiff peaks (ie. it's thick, creamy and can hold its own weight). Be cautious not to overwhip your cream.
- Spread the cream on top of the custard layer, bringing it right to the edges. Alternatively you can pipe your cream on, if you are feeling creative. Finish your trifle with some sprinkles or crushed chocolate flake.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
- Storage: Keep your trifle covered in the fridge and enjoy within 2-3 days.
- Make Ahead: You can prepare most of the layers (jelly, sponge, fruit, custard) the day before. Cover and chill overnight, then add the cream and decorations just before serving.
- Serving: Serve chilled, straight from the fridge. A large serving spoon or ladle works best to scoop through all the layers.
- Freezing: Trifle isn’t suitable for freezing, as the jelly and custard can separate when defrosted.
- Variations:
- Sherry Trifle: For a grown-up twist, drizzle a few tablespoons of sweet sherry, Marsala or dessert wine over the sponge fingers before adding to the jelly.
- Mini Trifles: Assemble in small glass dishes or jars for individual servings – great for parties!
- Festive Touch: Try topping with grated chocolate, flaked almonds or crushed shortbread instead of sprinkles.
Trifle is a classic British layered dessert made with jelly, sponge, fruit, custard, and cream. It’s often served at Christmas, but it’s just as lovely any time of year, especially for parties or special dinners. Every family seems to have their own version, passed down through the generations!
To make a trifle at home, add jelly, some tinned fruit and sponge fingers to a bowl. Once the jelly has set, spoon over a thick layer of cooled custard. Again, once set (and cooled), finish with whipped cream and your choice of toppings – sprinkles or a crushed chocolate flake are a couple of traditional options. Chill for at least a few hours before serving.
Yes, absolutely. My favourite custard is the good old-fashioned Birds Powder, but shop-bought custard works perfectly here too. Just make sure it’s thick enough to hold its shape. If it’s a bit thin, chill it before layering or whisk in a spoonful of custard powder to give it extra body.
Definitely! For a traditional trifle, drizzle a few tablespoons of sweet sherry over the sponge fingers before adding to the jelly.
Trifle will keep for around 2-3 days in the fridge. As it is topped with fresh cream, you don’t want to keep it beyond this.
Free-from & Vegan:
Vegan Trifle: It’s easy to make this classic trifle vegan with just a few swaps. Use a plant-based jelly (one made with agar-agar instead of gelatine), a dairy-free custard such as Alpro or Oatly, and a vegan whipped cream alternative. For the sponge, try a shop-bought vegan sponge or madeira cake, or bake your own using a simple egg-free sponge recipe.
Gluten-Free Trifle: To make your trifle gluten-free, simply swap the sponge fingers or trifle sponge for a gluten-free alternative. Most supermarket ranges now offer gluten-free sponge fingers or madeira cake, which work beautifully here. Just double-check that your custard powder, jelly, and any decorations (like sprinkles or chocolate flakes) are gluten-free too.
Dairy-Free Trifle: For a dairy-free trifle, use a plant-based custard and whipped cream. There are plenty of options available now, from coconut-based creams to oat-based custards.
N.B. Any advice or suggestions to make recipes “free-from” or vegan are purely that – suggestions. Please be careful to double-check all ingredients individually, taking extra caution when serving to those with allergies & intolerances.
For more info on common food allergies, please see food.gov.uk | For more info on coeliac disease, please see coeliac.org.uk | For more info on a vegan diet, please see vegansociety.com
Hi Amy
What grest timing ! I had decided to make a trifle this xmas as an alternative to the Xmas pudding so will use your recipe. I was about to phone and say there was an error in the recipe then when read on and realised it was intentional !!
You can get lovely crystal trifle bowls very often in Charity shops- just saying. I always look at them and think of trifles.
These trifles were what we always got at home but I have to miss out the jelly as I am now vegetarian and I have never found any good substitutes in spite of trying. Any tried and tested ideas?
Charity bought “Crystal bowl”. Great tip. That’s what I’m going to do. Thank you!
One beautiful crystal bowl bought from charity shop today. Cost a whopping £4.50! ( others available from £2.50 )
Charity shop trifle bowl – bought one a couple of weeks ago. £3 bargain. Making trifle Christmas Eve
You can buy Wibble vegan jelly crystals in Tesco, they are low in sugar too. Lots of different flavours, they all taste lovely, just use slightly less water than they say, as doesn’t set very firm otherwise. Have just made a trifle with them as one family member is veggie.
I eventually moved to the US and my wife last year, and had promised her a trifle, as she’s never experienced it. Found a glass trifle-esque bowl in the AIDS Thrift store near our Philly home. Unpriced, and the fellow topping up the shelving asked me ’99 cents?’ Thank you very much. A traditional British trifle like my Mam’s on its way for the 4th July
This is the same recipe that has been used by my late mum and myself for years and years for Christmas…..and I now use the bowl that mum made her Christmas trifles in too …memories
Great recipe. Used by my late mom in KZN for many years.
My mother made this very trifle for years and it’s the same for me nowadays! She always cut trifle sponges in half lengthwise and then sandwiched the pieces together with raspberry jam before adding the fruit and raspberry jelly, our favourite!
I make this once every two months it’s gorgeous the
Trifle will never die
This is how my gran made trifle back in the 1970s. We all loved it but she used a jam Swiss roll instead of sponge fingers but it didn’t have buttercream in the Swiss roll just jam. Lovely
Raspberry jam Swiss roll is my favourite sponge to use for trifle, just lovely!
I remember similar trifle from years ago
At Christmas, we girls were in charge of making the trifle as it’s very easy! Your one is exactly what we made. We always had Christmas pudding with custard AND trifle afterwards! In the 1950’s, portions were smaller and we were always hungry! When I lived in Canada, the francophone women I worked with had never heard of trifle and would ask me for the recipe. That was impossible to give them as we girls just made it, without a recipe!
I’ve been making this trifle every Boxing Day for 30yrs or more . We have a buffet and it gets the centre piece. on the table we all love it. especially the kids
Even better with sherry in(adult versiononly).
How do you make the trifle with sherry please. My Mum use to do it that way and sadly she has recently passed away suddenly and I’ve been requested to make it with sherry bit can’t remember how she die it :(
Hi Cindy
I have been making this recipe for 50+ years and it’s always a winner.
Sherry is poured onto the sponge/swiss roll (whichever you choose to use). The addition of sherry can make the jelly break up slightly the day after – that’s if you ever have any leftovers! Hope this helps.
I also add some evaporated milk in the making up of my custard as it makes it extra creamy. Its all personal choice as the recipe can be tweaked according to taste. Enjoy!!
I recommend adding 2 tbsp of powdered sugar and 1 tsp of vanilla extract into the whipped cream. Delicious.
Your story here reminded me about the French women I worked with in Canada who used to ask me for the recipe for trifle, as it sounded really good! Back in the day, my Mum used to get me or my sisters to make it as it’s so easy! There was no “recipe”! This year I volunteered to make a trifle for a free lunch at church for homeless folks. I was told definitely no booze in it! And they want an old-fashioned trifle – just like this one.
My recipe is
Jam swiss roll or trifle sponges spread with jam.
Soak sponges in drained
fruit juice and sherry.
Cover with cooled custard which is flavoured with vanilla essence then finished with thick cream
“when it comes to using fruit in jelly is that some fresh fruits will prevent your jelly from setting; these include fresh pineapple, kiwi and papaya. Using these fruits are part of tinned mixture doesn’t seem to have that effect though…don’t ask me why.”
Ok, I’ll let you in on a secret…these fruits from a tin are cooked.. This kills the digestive enzymes in the fresh fruits “digest” or breakdown the protein in the jelly. This is why jelly doesn’t set up with these fresh fruits added.
I’ve been looking for this basic recipe for trifle a long time and so happy to find yours!
“Justa like a mama used to make”..very simple, but tasty. An alternative is our “McMurrays Mush” chocolate chip cookies soaked in sherry..cover with whipped cream, do this 3 times and finish with grated chocolate.
Either eat as a dessert or a great hangover cure the following morning. Xx
Been using this recipe for years :-)
Only difference is that instead of using water to mix with the jelly, I use the fruit juice. Soooo, tasty.
Hi I have made a raspberry truffle today. How long does the jelly set for.
Germany is calling! Would like to use double cream, but no chance to buy this here. So my trifle will be covered by whipped cream. _ You should have seen my face, while reading the ingredients ” beef sauté and peas and onions… ok, this must have been a joke! Nice to read all this beautiful receipts.Soon i will try lot´s of them.<3
Ok world, I have to say ‘What has happened to the sherry in the trifle?’
My mum made this every Christmas (as do I and my sister) but what I remember most was ‘a spoonful for the trifle and a spoonful for me’ until she was happy with the balance!!
Trifle is King!
Thank you for sharing this. Wonderfully nostalgic!
I just knew Amy you would have the answer to my brother’s request to bring a trifle on Christmas Day. This will do admirably. I’ve no doubts it will taste fantastic. Everything I’ve baked from your website is always delicious. Thanks to you and Granny!
Hi, can anyone advise if the ingredients weights advised make a relatively small trifle, or should I double up.
It’s quite a large trifle bowl, and I have 4/5 guests who will want seconds
Thank you