A Bite of Britain: Easy Easter Trifle

Brimming with sponge, jam, sherry, custard, and cream, this festive dessert brings a sweet taste of British tradition for Easter.

Do you remember that episode of ‘Friends’ where Rachel makes a ‘Traditional English Trifle’ with a layer of ground beef because she confused the recipe with Shepherd’s Pie? Luckily we’re not all as ditzy as Rachel and, when recipes cross borders, most people do get it right.

My British grandmother brought this trifle recipe over to America from England when they emigrated in the early 1960s. The recipe has the stamp of post-war rationing all over it. Full of store cupboard finds, the only fresh ingredient is the whipping cream on top. Over the years I think the original ingredients were replaced with American ones, such as instant ‘Jell-o’. The result is a cheap and cheerful, and very easy, dessert that looks deceptively difficult to the untrained eye. Perfect for occasions when you want to impress, but have a million other things to be doing than slaving over one dessert all day.

Visit the Honest Cooking Cookbook Shop

I suppose I could try and recreate the original from scratch, in a misguided search for purity. I say misguided because I know the result wouldn’t taste anything like what I’m used to from Nanny’s trifle. Let’s face it, when I make Nan’s trifle I want Nan’s trifle. I want to relive the combination of flavours, textures and sensations that is unique to her recipe and that brings back floods of memories of gleeful childish gourmandise.

So I make this hybrid recipe every year. It wouldn’t pass muster with the food police, full as it is of processed and prepared ingredients. But you know what? There’s a time and place for everything, even guilty pleasures like this one. I serve it once a year, often at Easter rather than Christmas (as is traditional in the UK) because, to me anyway, it feels a lot more like spring than winter. And it is consumed in grateful silence by family and friends, even the gourmets among them.

How to Make British Easter Trifle

Ingredients Preparation:

• Ensure all ingredients are measured and ready.
• Toast the sponge cake if not using pre-toasted or dry ones like ladyfingers.
• Drain the fruit cocktail, keeping the juice for the gelatin.

Step 1: Assembling the Base

• Lay the sponge cake slices flat at the bottom of a large glass trifle dish. They should cover the entire base; cut pieces to fit if necessary.
• Tip: For a softer base, ensure the cake covers the dish snugly without gaps.

Step 2: Jam and Sherry Layer

• Evenly spread raspberry jam over the sponge layer. The jam should cover all the cake.
• Drizzle sherry over the jam-covered cake. For non-alcoholic versions, you could use fruit juice.
• Tip: The sherry or juice should moisten but not drench the cake.

Step 3: Adding the Fruit

• Scatter the drained fruit cocktail evenly over the soaked sponge cake. Ensure an even spread so every bite has fruit.
• Tip: If you prefer certain fruits, feel free to customize the fruit layer accordingly.

Step 4: Preparing the Gelatin

• Follow the gelatin packet’s instructions but use the reserved fruit cocktail juice as part of the liquid. Heat if required, then cool slightly but do not let set.
• Pour the slightly cooled liquid gelatin over the fruit layer.
• Tip: Pour gently to keep fruit in place. Refrigerate until the gelatin is completely set, usually 2-3 hours.

Step 5: The Custard Layer

• Gently spread the prepared vanilla custard over the set gelatin layer. Ensure the layer is smooth and covers all gelatin.
• Cover the dish with cling film, touching the custard to prevent a skin from forming. Refrigerate to set slightly.
• Tip: Premade custard should be at room temperature for easier spreading.

Step 6: Adding Whipped Cream

• Once the custard sets, whip the heavy cream until it forms soft peaks. Gently spread this over the custard layer, ensuring the entire surface is covered.
• Tip: For best results, use cold cream and a chilled bowl for whipping.

Step 7: Decorative Toppings

• Decorate the whipped cream layer with candy-coated chocolate eggs. Arrange them aesthetically or sprinkle randomly.
• Tip: Add the decorations close to serving time to keep them fresh and vibrant.

Final Steps:

• Once assembled, let the trifle set in the fridge for at least an hour before serving. This allows the flavors to meld.
• Serve chilled. Provide a deep spoon or ladle for serving to get through all layers.

Recipe Notes:

• Allow each layer to set completely before adding the next to ensure distinct layers.
• Nanny decorates her trifles with the more traditional glacé cherry halves and slithered almonds, but I like to use the chocolate eggs (as above) for Easter, or else fresh fruit or flowers. Be creative!
• Trifle is best when made the day before you plan to serve it, but only add the whipped cream no more than a few hours prior to serving or else it will droop and look sad.
• Yes, I serve this to my kids complete with sherry. What little there is in each portion is negligible (no more than cough syrup anyway).
• If you prefer a non-alcoholic version, omit the sherry or use a fruit juice as an alternative.
• For a firmer set, prepare the gelatin slightly thicker than package instructions by reducing the liquid.

Easy Easter Trifle

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 13 reviews

• Author: Ruby Moukli
• Total Time: 5 hours
• Yield: Serves 8-10 1x

Print Recipe

Pin Recipe

Description

Brimming with sponge, jam, sherry, custard, and cream, this festive dessert brings a sweet taste of British tradition for Easter.

Makes one large trifle (as pictured). All measurements are very relaxed, as much will depend on the size of your serving dish and whether you’re making one large trifle or individual ones (in wine glasses or champagne flutes for example).

---

Ingredients

Units USM Scale 1x2x3x

• Sponge cake (enough to cover the bottom of your dish twice, can use plain angel cake or lady fingers)
• 3–4 tbsp Raspberry jam
• A splash of Sherry (optional)
• 2 large cans fruit cocktail, reserve juice
• 2 packets raspberry gelatin (e.g., Jell-O, use juice from fruit cocktail as part of the liquid required)
• 2 cups vanilla custard (prepared, like Bird’s)
• 1 cup heavy whipping cream
• A handful of candy-coated chocolate eggs for decoration

Cook Mode Prevent your screen from going dark

---

Instructions

Ingredients Preparation:

• Ensure all ingredients are measured and ready.
• Toast the sponge cake if not using pre-toasted or dry ones like ladyfingers.
• Drain the fruit cocktail, keeping the juice for the gelatin.

Step 1: Assembling the Base

• Lay the sponge cake slices flat at the bottom of a large glass trifle dish. They should cover the entire base; cut pieces to fit if necessary.
• Tip: For a softer base, ensure the cake covers the dish snugly without gaps.

Step 2: Jam and Sherry Layer

• Evenly spread raspberry jam over the sponge layer. The jam should cover all the cake.
• Drizzle sherry over the jam-covered cake. For non-alcoholic versions, you could use fruit juice.
• Tip: The sherry or juice should moisten but not drench the cake.

Step 3: Adding the Fruit

• Scatter the drained fruit cocktail evenly over the soaked sponge cake. Ensure an even spread so every bite has fruit.
• Tip: If you prefer certain fruits, feel free to customize the fruit layer accordingly.

Step 4: Preparing the Gelatin

• Follow the gelatin packet’s instructions but use the reserved fruit cocktail juice as part of the liquid. Heat if required, then cool slightly but do not let set.
• Pour the slightly cooled liquid gelatin over the fruit layer.
• Tip: Pour gently to keep fruit in place. Refrigerate until the gelatin is completely set, usually 2-3 hours.

Step 5: The Custard Layer

• Gently spread the prepared vanilla custard over the set gelatin layer. Ensure the layer is smooth and covers all gelatin.
• Cover the dish with cling film, touching the custard to prevent a skin from forming. Refrigerate to set slightly.
• Tip: Premade custard should be at room temperature for easier spreading.

Step 6: Adding Whipped Cream

• Once the custard sets, whip the heavy cream until it forms soft peaks. Gently spread this over the custard layer, ensuring the entire surface is covered.
• Tip: For best results, use cold cream and a chilled bowl for whipping.

Step 7: Decorative Toppings

• Decorate the whipped cream layer with candy-coated chocolate eggs. Arrange them aesthetically or sprinkle randomly.
• Tip: Add the decorations close to serving time to keep them fresh and vibrant.

Final Steps:

• Once assembled, let the trifle set in the fridge for at least an hour before serving. This allows the flavors to meld.
• Serve chilled. Provide a deep spoon or ladle for serving to get through all layers.

Notes

• Allow each layer to set completely before adding the next to ensure distinct layers.
• Nanny decorates her trifles with the more traditional glacé cherry halves and slithered almonds, but I like to use the chocolate eggs (as above) for Easter, or else fresh fruit or flowers. Be creative!
• Trifle is best when made the day before you plan to serve it, but only add the whipped cream no more than a few hours prior to serving or else it will droop and look sad.
• Yes, I serve this to my kids complete with sherry. What little there is in each portion is negligible (no more than cough syrup anyway).
• If you prefer a non-alcoholic version, omit the sherry or use a fruit juice as an alternative.
• For a firmer set, prepare the gelatin slightly thicker than package instructions by reducing the liquid.

• Prep Time: 60 mins
• Chilling Time: 240 mins
• Category: Dessert
• Method: Baking
• Cuisine: English