Traditional English Trifle

Delicious raspberry jam sponge seeped in Drambuie syrup, sprinkled with raspberries, strawberries and blueberries and covered with a layer of gorgeous home made vanilla bean egg custard. Then topped with whipped cream and sprinkled with grated chocolate. What’s not to love about TRIFLE!


For the base;

  • 1 Sara lee all butter pound cake (300g)
  • 200g raspberry jam
  • 1/2  cup granulated sugar
  • 1 ¼ cups water
  • 4 tbs sherry or drambuie (optional)

For the filling;

  • 1 punnet fresh raspberries
  • 1 punnet of strawberries
  • 1 punnet of blueberries

For the custard;

  • 2 cups heavy cream
  • 5 egg yolks
  • 1/3 cup granulated sugar
  • 2 tsp cornflour
  • ½ tsp vanilla paste

For the topping;

  • 1 ¼ cups heavy cream (whipped to soft peak)
  • 1 Cadburys chocolate flake (or 550g milk chocolate)
  • ¼ cup toasted flaked almond200


  • Cut the pound cake into ¾ inch slices and sandwich with the jam.
  • Layer into a large glass bowl and sprinkle with the raspberries, strawkerries and blueberries.
  • In a small pan, boil the sugar and water for about 5 minutes to make a syrup.
  • Add the sherry (if using) to the syrup and pour over the sponge.
  • Bring the 1 pint of heavy cream to a boil in a large saucepan.
  • Whilst it is heating, mix the egg yolks, sugar, vanilla and cornflour together in a small bowl.
  • Pour the boiling cream over the egg mix and return it to the pan.
  • Stir over a low heat until it just starts to thicken. Don’t over cook.
  • Remove from the heat and allow to cool slightly before pouring over the sponge.
  • Refrigerate the trifle until the custard has set.
  • Then spoon the whipped cream over the top of the custard.
  • Decorate with the chocolate flake or grated chocolate and almonds.