You can also try our Blueberry Limoncello Trifle if you prefer a different flavour combination. It’s impossible to imagine a Christmas dinner in England without a festive trifle at the end of it. Some families eat it on Christmas day and others on Boxing day…either way the trifle always makes an appearance. Although this was not my tradition growing up I learned how to appreciate it from my English granny-in-law, who often treated us to a trifle whenever we came to visit. Any time of the year!
Traditional Recipe
If you are expecting the traditional recipe, you might be surprised to find out that such recipe does not exist. The truth is there is no one universal recipe for a trifle, and in my opinion, that is the beauty of it. Trifle is highly variable and every household has their favourite version. However, there are certain rules by which a proper English trifle is made. Let’s break them down. There should be at least 3 layers. The most canonic ones are cake, fruit/jelly (or Jell-O in the US), thick custard and whipped cream. Some argue that jelly doesn’t belong in a traditional trifle but cookbook records show its use as early as in the 1700s. I personally love using jelly in trifles because its light texture and fruity flavour counterbalance the rich custard and whipped cream. As long as you have some sort of cake, custard and whipped cream arranged in layers you are on the right track. By using these classic components you can play with flavours and adjust them to your personal taste.
Why you’ve love it
Apart from its divine taste, there are two main reasons you will love this trifle. First of all, it’s an easy yet very beautiful looking dessert, that requires only assembling. No baking is necessary. And while custard seems like a difficult thing to make, it is not if you use ready made custard powder. Secondly, trifle needs time to put together. While it’s not difficult, it takes time for the layers to set. You have to give it several hours before moving to the next layer. This turns trifle making into a stress-free experience. A trifle is always made in advance. Believe it or not the one you see here was made 2 days before it was photographed. It’s an ideal holiday dessert since you don’t need to do anything on the day of the big meal.
Easy Trifle
While trifle making can look intimidating at first glance it doesn’t need to be. Since you are not baking anything all you need is patience to assemble this dessert. The biggest tip is to wait till the first layer sets before moving to the next one. There are many flavours and textures, that are happening in a trifle, which makes it a very exciting treat to eat. I would advocate for making custard and jelly from scratch IF they were the only things served but NOT here! There is no shame in using packaged jelly and custard powder when it comes to making your holiday dessert fuss free! However, let me share with you my tips that make them taste as if they were made from scratch. Once you have them mastered, you can experiment with less traditional flavour combinations, like I did with Pumpkin Mousse Trifle!
Substitutions
While custard powder is a staple in the UK and Canada I realise some might struggle to find it. In this case feel free to use vanilla pudding. Frozen berries can be used instead of fresh. Reduce the amount of water you add to the jelly/jell-o to account for that. Using lady fingers or pound cake in the US are just as traditional as using sponge rolls although I do love the look of sponge rolls in my trifles! Other delicious things like jam or lemon curd could be used in trifles to create more flavours and layers. Traditionally alcohol, such as sherry or flavoured liqueurs, is an essential ingredient in English trifle but I understand it can be an issue for some. In this case, replace it with flavoured syrup.
Favourite Christmas Treats to Try:
Brown Butter White Chocolate Hazelnut Blondies Chocolate Thumbprint Cookies English Fridge Cake (No Bake) Homemade Chocolate Truffles
