Lifestyle
Exploring the art of trifle dessert
Trifles are often refreshing and light, which can be a welcome contrast to the richness of many festive meals.

Trifle is a delightful summer dessert that combines layers of sponge cake, creamy custard, fruit, jelly, and whipped cream. With New Year’s Eve festivities fast approaching, trifle’s make-ahead convenience allows you to prepare this dessert in advance, ensuring you have more time to enjoy the celebrations and ensuring a stress-free conclusion to the year.
Ingredients
For the Sponge Cake Layer:
- 1 sponge cake (homemade or store-bought), cut into cubes
- 1/4 cup sweet sherry or fruit juice (e.g., orange juice)
- 1/4 cup raspberry jam or strawberry jam
For the Fruit Layer:
- 2 cups mixed fruit cocktail (canned or fresh fruit such as strawberries, peaches, and kiwi), chopped
- 1/4 cup sweet sherry or fruit juice (for soaking the fruit)
For the Custard Layer:
- 2 cups custard (homemade or store-bought)
For the Jelly Layer:
- 1 packet red or green jelly, prepared according to package instructions and allowed to set
For the Whipped Cream Layer:
- 1 1/2 cups heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For Garnish:
- Sliced almonds, toasted (optional)
- Maraschino cherries or fresh berries for decoration (optional)
Method
- Cut the sponge cake into bite-sized cubes.
- In a small bowl, mix the sweet sherry or fruit juice with the raspberry jam.
- Drizzle the sherry/juice and jam mixture over the sponge cake cubes. Toss gently to coat the cake evenly. Allow the cake to absorb the liquid while you prepare the other layers.
- If using canned fruit cocktail, drain the liquid. If using fresh fruit, chop it into bite-sized pieces.
- Place the fruit in a bowl and drizzle with the sweet sherry or fruit juice. Allow the fruit to soak for a few minutes.
- In a large trifle dish or clear glass bowl, start with a layer of the soaked sponge cake cubes at the bottom.
- Add a layer of the prepared fruit over the sponge cake.
- Pour the custard evenly over the fruit layer.
- Carefully place the set jelly layer over the custard.
- If desired, you can repeat the layers once more, depending on the size of your trifle dish.
- In a chilled bowl, whip the heavy cream until it starts to thicken.
- Add powdered sugar and vanilla extract and continue whipping until stiff peaks form.
- Spread the freshly whipped cream over the top layer of the trifle, creating a smooth and fluffy finish.
- If you like, decorate the trifle with toasted sliced almonds and maraschino cherries or fresh berries.
- Cover the trifle with plastic wrap and refrigerate for at least 2 hours.
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