Classic Trifle

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This recipe makes an extra large classic trifle which is perfect for any dinner party. You can pre-prepare it and leave it in the fridge until you need it. You just need a large deep bowl.
Serves 10 people.

1 madeira loaf cake

For the Jelly
150g caster sugar
juice of 1 lemon
6 gelatine leaves
500g mixed frozen berries

For the Custard
80g custard powder
50g caster sugar
1.2l whole milk
1 tsp vanilla extract

For the Compote
5 tbsp raspberry jam
1 punnet raspberries

For the Cream
600ml double cream
3 heaped tbsp icing sugar
2 tbsp amaretto

– To prepare the jelly, add 400ml water, the caster sugar, and lemon juice to a pan. Bring it to a simmer to let the sugar dissolve.

– Fill a large bowl with water and add the gelatine leaves.

– Once the sugar has dissolved, add the mixed berries and bring it to a boil. Then, cook on low heat for 5 minutes.

– Pass the berry mixture through a sieve into a large bowl. Use a spatula to crush the berries.

– Squeeze any excess liquid from the gelatine leaves and place them in the berry mix. Mix well and then transfer to the trifle bowl. Let it cool before you place it in the fridge to set for 2 hours or overnight.

– To prepare the custard, add the custard powder, caster sugar, and a splash of milk to a pan. Whisk to form a smooth paste. Turn on the heat and add the rest of the milk and vanilla extract whilst you continue to whisk. Cook for 5-6 minutes. Transfer to a bowl.

– Take a sheet of baking paper and crunch it up. Then, place it onto the top of the custard so that it is touching. Then, let the custard cool before you put it in the fridge until you’re ready to assemble the trifle.

– Slice the madeira cake in half, spread some raspberry jam on one half, and sandwich it back together. Then, cut the cake into smaller pieces and place them onto the jelly.

– Whisk the custard to smooth and cover the cake completely. Use a spatula to smoothen it out.

– Take another piece of baking paper, crunch it up and then place it on top of the custard so that it is touching. Place the trifle in the fridge for 1 hour.

– Meanwhile, add the raspberry jam and fresh raspberries to a pan. Cook for 5 minutes. Turn off the heat and allow it to cool completely.

– Add the double cream, icing sugar, and amaretto to a bowl. Whisk to form soft peaks.

– Pour the compote over the trifle to form a thin layer.

– Finally, spoon the cream on top and place it back in the fridge until you’re ready to serve!

1 thought on “Classic Trifle”

  1. This was delicious and a huge hit on Christmas Day – thank you Chetna! Only tweak to written recipe above is the importance of bringing the custard powder mixture to the boil – I didn’t realise on the first attempt and the custard didn’t set in the fridge. Rescued it with the help of an experienced hand (my mum) and all was well!


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