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)
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

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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