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Classic English Trifle Recipe Easy Homemade Custard and Fresh Berries Guide

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A classic English trifle featuring layers of moist sponge cake, creamy homemade custard, fresh mixed berries, and fluffy whipped cream. This easy-to-make dessert is perfect for any occasion and delivers nostalgic comfort with every bite.

Ingredients

Scale
  • 8 ounces (225 g) sponge cake or ladyfingers, store-bought or homemade
  • 2 cups (300 g) mixed fresh strawberries, blueberries, and raspberries
  • 2 cups (480 ml) whole milk, preferably full-fat
  • 4 large egg yolks, room temperature
  • ¾ cup (150 g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons (25 g) cornstarch
  • 1 cup (240 ml) heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • 2 tablespoons sherry or fruit juice (optional, for soaking sponge)

Instructions

  1. Prepare the custard: Heat 2 cups (480 ml) of whole milk in a medium saucepan over medium heat until just about to simmer, but do not boil.
  2. Whisk together 4 large egg yolks, ¾ cup (150 g) granulated sugar, and 3 tablespoons (25 g) cornstarch in a bowl until smooth and pale.
  3. Temper the eggs by slowly pouring about half a cup of the hot milk into the egg mixture while whisking constantly to prevent scrambling.
  4. Pour the egg mixture back into the saucepan with the remaining milk, stirring continuously.
  5. Cook the custard over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5–7 minutes.
  6. Remove from heat and stir in 1 teaspoon vanilla extract. Pour into a bowl, cover with plastic wrap pressed onto the surface, and chill for at least 2 hours.
  7. Whip the cream: Beat 1 cup (240 ml) heavy whipping cream with 2 tablespoons powdered sugar until soft peaks form. Set aside.
  8. Cut the sponge cake or ladyfingers into bite-sized pieces. If using, drizzle with 2 tablespoons sherry or fruit juice to soak.
  9. Place a layer of sponge at the bottom of a trifle bowl.
  10. Scatter about a third of the mixed fresh berries over the sponge layer.
  11. Spoon a generous layer of chilled custard over the berries and smooth with a spatula.
  12. Repeat layers of sponge, berries, and custard until the bowl is filled.
  13. Top with a thick layer of whipped cream and garnish with whole berries or a sprig of mint.
  14. Refrigerate the trifle for at least 4 hours or overnight before serving to let flavors meld.

Notes

Temper eggs slowly with hot milk to avoid scrambling. Press plastic wrap onto custard surface to prevent skin formation. Chill whipped cream bowl and beaters for best results. Use frozen berries if fresh are unavailable, thaw and drain well. For dairy-free, substitute coconut milk and cream. Gluten-free option available with gluten-free sponge cake.

Nutrition

Keywords: classic English trifle, homemade custard, fresh berries, easy trifle recipe, layered dessert, holiday dessert, potluck dessert

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