English Trifle

english trifle

English Trifle

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A perfect trifle should be a rich confection of fruit, light sponge, alcohol, real egg custard and whipped cream: The recipe has altered little over the centuries - at one time the custard was topped with syllabub, and fruit has not always been included.
Servings: 8
Calories: 771


  • 4 trifle sponges
  • 4 tbsp cherry jam
  • 15 ratafia biscuits
  • 4 tbsp sherry
  • 2 bananas peeled and sliced
  • grated rind and juice of 1/2 lemon
  • 8 oz cherries stoned
  • 3/4 pint fresh milk
  • 3 eggs
  • 2 oz caster sugar
  • 5 floz fresh double cream
  • glace cherries to decorate
  • 1 oz chopped nuts toasted, to decorate


  • Cut the trifle sponges in half and spread with jam, then sandwich together. Arrange in the base of a glass serving dish.
  • Cover with ratafias and sprinkle with sherry. Coat the bananas in lemon juice. Arrange the bananas and cherries on top of the ratafias.
  • Heat the milk in a medium saucepan until almost boiling. in a large bowl, whisk together the eggs, lemon rind and sugar until pale, then pour on the hot milk, stirring continuously.
  • Return to the saucepan and heat gently, stirring continuously, until the custard thickens enough to coat the back of a wooden spoon. Do not allow to boil. This takes about 20 minutes. Set aside to cool.
  • Pour the custard over the trifle and leave until cold.
  • Whip the cream until stiff and pipe on the top of the trifle and decorate with glace cherries and nuts.
Calories: 771 kcal
Carbohydrates: 133 g
Protein: 14 g
Fat: 21g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 248 mg
Sodium: 956 mg
Potassium: 462 mg
Fiber: 3 g
Sugar: 80 g
Vitamin A: 718 IU
Vitamin C: 6 mg
Calcium: 194 mg
Iron: 5 mg
Dishes Desserts
Cuisine British
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