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A Bite of Britain: Easy Easter Trifle

A Bite of Britain: Easy Easter Trifle

British Easter Trifle Recipe

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.

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.

See Also

Easter Trifle Recipe


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.

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British Easter Trifle Recipe

Easy Easter Trifle


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 12 reviews

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

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 Scale
  • Sponge cake (enough to cover the bottom of your dish twice, can use plain angel cake or lady fingers)
  • 34 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

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

 

View Comments (13)
  • This is a great recipe, perfect for any festivities or just for any day of the week. A great one to prepare with the kids. Very easy to prepare and deliciously yummy.






  • This is pretty much how we make it now in Britain. Not so much jelly now. Try using chocolate sponge, melt dark chocolate into the custard and add a couple of espresso shots or mix enough hot water into a couple of teaspoons of instant coffee and add that to the chocolate custard. Use dark rum or amaretto or coffee liqueur instead of sherry and tinned mandarins instead of fruit cocktail.
    And to go with the cheese and onions sandwiches try cheshire cheese with marmite and salad cream sandwiches.






  • There does not seem to be any ‘jell-o’ on the UK market today that does not contain pork gelatine. Is there any way of making a Jew friendly trifle?






  • Matt, agar-agar (made from various seaweeds) is an increasingly common gelatine substitute suitable for vegans. I believe that makes it friendly to just about everyone except the poor seaweed. You should be able to find it in most health food shops in the UK.

  • I love this recipe, especially adding the chocolate eggs. I am making this for Easter Sunday Dinner!






  • This recipe is exactly as my Aunt Dot made it in England. I was born in Ipswich with an English father and Canadian mother. The reverse of most marriages during the war. Story behind that but not for here. Many times there were two desserts depending on the number of people and it would be made with and without the jello. I wanted to make the jello version but just needed to check to see if I remembered.
    Thank you!
    Cheers
    Bobbie






  • My husband is from England, and he recently asked me to make a “trifle.” I used this recipe, and he loved it! I love how you re-use the fruit juice in the jello (or “jelly” as they call it). This is a little different from the American trifle that I am used to, but it is really tasty, and definitely authentic! Thanks for the recipe!






  • This is lovely! My husband is British and kept asking me for a trifle, and nothing was what he wanted. Well I must say, he loves this one! Authentic and fun. Thank you for helping a fellow American bring this flavor from across the pond!!






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