The trifle recipe
for your table
Place the cake or ladyfingers in the bottom of the glass and press them down lightly to form a solid base. Pour a splash of sherry or fruit juice over them, just enough to moisten the cake. A pool at the bottom will make the bottom layer soggy and cause the rest to sink.
Distribute the fruit over the cake, along with any juice that has run out. Press it down lightly so there are no air pockets between the layers, as the custard will later sink through them and make the dividing line uneven.
Pour the custard over the fruit. It must be completely cold: warm custard will melt the whipped cream that goes on top and the two upper layers will run into each other. Refrigerate the glass for at least an hour before continuing.
Whip the cream until soft peaks form and spoon it over the custard as the final layer. Sprinkle the slivered almonds over it just before serving, as they soften in the cream. Cover the glass and refrigerate the trifle for up to a day in advance.
What did you think of this recipe?
One click on a star is enough. If you would like to add something, we will read it first before it appears here.
Save this recipe
Send the trifle recipe to your own email, so you have it at hand when you are about to make it. You will also receive a €5 discount code when spending €50 or more on the glasses that go with it.
The story
The trifle is part of the British festive table and is traditionally served in a set order: cake, alcohol, fruit, custard, cream. In the classic version, there is also a layer of jelly between the fruit and the custard, which makes the whole dessert firmer and separates the layers more distinctly; leave it out and the dessert becomes softer and blends together more. Both are fine. What distinguishes a trifle from most desserts served in a glass is that it needs time. The cake absorbs the moisture from the fruit and the alcohol, and the layers sink together into one whole. A trifle that has just been assembled still tastes like separate components.
The right glass
A trifle is all about its layers. Put it in an opaque bowl and you see only whipped cream with almonds; put it in a glass and you see the entire composition, from cake to cream. The ice cream glass below holds thirty-two centiliters and, according to the description, a trifle immediately looks finished in it; it also says that the clear glass lets you build attractive visible layers if you start with a base of roasted almonds or crumble. There is also a tall glass holding forty-three centiliters that, according to the description, shows espresso, milk and foam in neat layers. That is exactly what you want in a trifle, only with cake, fruit, custard and cream: in the tall glass, the layers are narrower and higher than in the wide bowl, and you scoop all the way to the bottom with a long spoon. Find more tall models in the latte macchiato glasses collection.
Bormioli Rocco Fortuna Ice Cream Glass 32 cl (6 pieces)
La Rochère Ouessant Latte Macchiato Glass 43 cl (6 pieces)
Both sets together € 93,90.
The right tools
For a trifle, besides the glass, use a fine strainer to pour the custard over the fruit without lumps and a zester to grate chocolate or lemon zest over the whipped cream. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 2 bar tools together € 86,85.
What are you serving with it?
Traditionally, a splash of sherry goes into the dessert itself, but something else works well in the glass alongside it. A sweet moscato complements the custard, amaretto pairs with the slivered almonds, and Baileys or Kahlúa work well with the Christmas version featuring cherries and chocolate. On each drink page, you can read the alcohol percentage, what it tastes like, which cocktails it pairs with, and which glass you need.
Variations & twists
The British version has a layer of jelly between the fruit and custard; it makes the separation sharper and the whole dessert firmer, but you can leave it out without any problem. Using cherries and grated chocolate instead of mixed fruit gives you the Christmas version, and then a splash of almond liqueur works better in the cake than sherry. If you replace the cake with ladyfingers dipped in coffee, you get close to a tiramisu. And without alcohol, simply use the fruit juice or orange juice. Looking for more inspiration? Browse more than 100 cocktail recipes.
Serving tip
Make the trifle a day ahead and keep only the almonds separate; sprinkle them over it just before serving, otherwise they will become soft. Take the glasses out of the refrigerator fifteen minutes before dessert, because ice-cold custard releases little flavor. Serve it with a long spoon, because in a tall glass you need to be able to reach the bottom.
Good to know
Why can you make a trifle in advance?
Because the components need to come together here. The cake absorbs the moisture from the drink and fruit and becomes soft, while the layers sink slightly into each other to form a whole. A freshly assembled trifle still tastes like separate layers. Overnight in the refrigerator is ideal; after two days, the whipped cream starts to collapse.
How cold should the custard be?
Completely cold, straight from the refrigerator. On lukewarm or hand-warm custard, the whipped cream added on top will melt and the two upper layers will run into each other. If you make the custard yourself, let it cool first with plastic wrap pressed against the surface, so it does not form a skin.
What does the jelly do in the British version?
It forms a firm layer between the fruit and the custard. This keeps the dividing lines sharp and prevents the custard from sinking into the fruit. It also makes the dessert sweeter and firmer. If you leave out the jelly, you get a softer trifle in which the layers blend together more, and that is a matter of taste.
How much alcohol goes over the cake?
Just enough to moisten the cake, but not so much that a puddle forms on the bottom. Allow for a generous tablespoon per serving. Too much liquid makes the bottom layer soggy and causes the rest of the dessert to collapse. Without alcohol, use the juice of the fruit or orange juice.
Wide bowl or tall glass?
Both work, but the presentation is different. In a wide bowl, the layers are low and wide and easy to scoop; in a tall glass, they are narrow and stacked, making the arrangement easiest to see. For a table with guests, individual glasses are more convenient because each serving stays intact.
Frequently asked questions
Can you make a trifle a day in advance?
Yes, and that's even better. The cake needs to absorb the liquid from the drink and fruit, and the layers need to settle into each other. Overnight in the refrigerator is ideal. Sprinkle the sliced almonds over it just before serving, because they become soft in the whipped cream.
What is the order of the layers in a trifle?
From bottom to top: cake or ladyfingers, a splash of sherry or fruit juice, fruit, cold custard, and whipped cream on top. In the British version, there is also a layer of jelly between the fruit and the custard. Top with sliced almonds.
Why does the custard need to be cold before adding the whipped cream?
Because warm or lukewarm custard makes the whipped cream melt. The two top layers then run into each other and the dividing line disappears. So let the custard cool completely in the refrigerator first, with plastic wrap pressed against the surface to prevent a skin from forming.
Can you make a trifle without alcohol?
Yes. Replace the sherry with the juice of the fruit, orange juice, or apple juice. The liquid's purpose is to soften the cake, and juice does that just as well. Use the same amount: just enough to soak the cake.
Also delicious
Everything for your bar,
to one address
Horeca-quality glasses, delivered as a set. Order today, delivered quickly.
Shop the glasses →