If you’re looking for a dessert that feels like a festive celebration in a bowl, then the English Trifle Recipe is your perfect match. This classic layered dessert brings together soft pound cake soaked in a touch of marsala and amaretto, luscious custard, fresh pears poached to fragrant perfection, juicy raspberries, and fluffy whipped cream. Each bite offers a heavenly mix of textures and flavors, from silky to fruity to creamy, making it a timeless crowd-pleaser that’s both elegant and delightfully comforting.
Ingredients You’ll Need
The beauty of this English Trifle Recipe lies in its simple yet essential ingredients. Each element contributes something special, whether it’s the rich custard providing creaminess or the fresh fruit adding vibrant bursts of flavor and color.
- 3 cups creme Anglaise (or prepared Bird’s custard): The smooth, velvety base that ties every layer together with a custardy richness.
- 1 12-ounce pound cake (crusts trimmed): Acts as a sturdy, yet soft, sponge soaked in flavorful alcohol blends.
- 1/3 cup marsala wine (or sherry): Adds a warm, slightly sweet complexity to infuse the cake layers.
- 1/3 cup amaretto: Introduces a subtle almond note that brightens up the entire dessert.
- 4 large pears (poached and sliced into wedges): Gives a fruity softness and delicate sweetness, elevating every spoonful.
- 4 cups raspberries (fresh or frozen and thawed): Bursts of tart juiciness and vibrant ruby color for freshness.
- 1/4 cup confectioner’s sugar: Sweetens and lightens the whipped cream layer perfectly.
- 2 cups whipping cream: Whipped to soft peaks, this adds lofty, creamy texture for the finishing touch.
- Fresh raspberries and mint leaves for garnish: Adds an inviting appearance and an extra hint of freshness.
How to Make English Trifle Recipe
Step 1: Prepare the Custard
Start by either making your own creme Anglaise from scratch or using prepared Bird’s custard, ensuring it’s chilled and thick enough to layer beautifully. This luscious custard will be the creamy heart of your trifle, adding richness and depth with every bite.
Step 2: Poach and Slice the Pears
Poach the pears gently until tender yet holding their shape. Once cooled, slice them into nice wedges. These luscious poached pears bring a subtle sweetness and elegant texture that complements the tart raspberries superbly.
Step 3: Soak the Pound Cake
Trim the crusts off your pound cake and cut into cubes or slices suitable for layering. Combine marsala wine with amaretto, then soak the cake pieces briefly to absorb those fragrant notes without becoming soggy. This step ensures every bite bursts with nuanced flavor.
Step 4: Whip the Cream
Beat the whipping cream with confectioner’s sugar until soft peaks form. This whipped cream adds airy lightness and a sweet counterbalance to the rich custard and soaked cake layers.
Step 5: Assemble the Trifle
In a large clear bowl or individual glasses, start layering: place soaked pound cake at the bottom, then spread a generous layer of custard, followed by a scattering of poached pears, a handful of raspberries, and a dollop of whipped cream. Repeat the layers until you’ve used all the ingredients, finishing with whipped cream on top.
How to Serve English Trifle Recipe
Garnishes
For an inviting finishing touch, scatter fresh raspberries and tuck in mint leaves on top of the whipped cream. These garnishes do more than look pretty—they add a fresh zing and a pop of color that makes the dessert irresistible.
Side Dishes
English Trifle Recipe is usually a standalone star thanks to its layered complexity, but serving it alongside simple biscuits or shortbread can offer a delightful crunch. For a lighter finish, pair it with a cup of hot tea or coffee to balance the sweet richness.
Creative Ways to Present
Try presenting the trifle in elegant glass footed bowls or individual dessert glasses. This way, the beautiful layers of custard, cake, fruit, and cream are showcased perfectly. For a rustic twist, assemble in mason jars for easy, grab-and-go portions that still wow visually.
Make Ahead and Storage
Storing Leftovers
Once assembled, English Trifle Recipe keeps wonderfully in the refrigerator for up to 2 days. Cover it tightly with plastic wrap to prevent the cake from drying out and to preserve freshness.
Freezing
Due to its delicate texture, freezing the assembled trifle is not recommended. The cream and custard don’t freeze well and will lose their silky quality when thawed.
Reheating
This dessert is best enjoyed cold straight from the fridge. If you prefer, allow it to sit at room temperature for 10-15 minutes before serving to release the flavors beautifully.
FAQs
Can I use other fruits instead of pears and raspberries?
Absolutely! Fruits like strawberries, blueberries, or peaches can work wonderfully. The key is to use fresh or gently poached fruits that complement the custard and cake layers.
What if I don’t have marsala or amaretto?
You can substitute marsala with sherry or a sweet white wine and replace amaretto with almond extract diluted with a little water. These alternatives keep the flavor balanced without overpowering the dessert.
Is there a non-alcoholic version of this trifle?
Yes, you can skip the alcohol altogether or use fruit juices like apple or grape juice to soak the cake. This adjustment makes it family-friendly without sacrificing moisture or taste.
How long should the trifle chill before serving?
It’s best to let the trifle chill for at least 4 hours, preferably overnight. This resting time allows the flavors to meld and the cake to soak up all the goodness, giving you that quintessential trifle experience.
Can I make this recipe smaller or bigger?
Definitely. The English Trifle Recipe is quite forgiving with portion sizes. Simply scale the ingredients proportionally depending on how many people you’re serving or the size of your serving vessel.
Final Thoughts
Making this English Trifle Recipe is like inviting a bit of classic British charm right into your kitchen. With its layers of luscious custard, boozy cake, and fresh fruit, it’s a dessert that brings smiles and memories at any gathering. I wholeheartedly encourage you to give it a try—once you do, I’m sure it’ll become one of your favorite recipes to share with loved ones.
Print
English Trifle Recipe
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes plus chilling time
- Yield: 16 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: English
Description
A classic English Trifle featuring layers of moist pound cake soaked in a mix of marsala wine and amaretto, topped with poached pears, fresh raspberries, and creamy custard. This elegant dessert is finished with lightly sweetened whipped cream and garnished with fresh raspberries and mint leaves, perfect for festive gatherings or special occasions.
Ingredients
Custard Layer
- 3 cups creme Anglaise (or prepared Bird’s custard)
Pound Cake Layer
- 12 ounces pound cake (crusts trimmed)
Soaking Liquids
- 1/3 cup marsala wine (or sherry)
- 1/3 cup amaretto
Fruit Layer
- 4 large pears (poached and sliced into wedges)
- 4 cups raspberries (fresh or frozen and thawed)
Whipped Cream Topping
- 1/4 cup confectioner’s sugar
- 2 cups whipping cream
Garnish
- Fresh raspberries
- Mint leaves
Instructions
- Prepare the custard: If using Bird’s custard, prepare according to package instructions or have creme Anglaise ready. Chill until needed.
- Poach and slice pears: Peel and core the pears, then poach them gently in a spiced syrup until soft but still holding shape. Once cooled, slice into wedges.
- Soak the pound cake: Trim crusts from the pound cake and cut into cubes or slices. Mix marsala wine and amaretto, then drizzle this soaking liquid over the cake pieces to moisten evenly.
- Assemble the trifle layers: In a large trifle bowl or individual glasses, layer soaked pound cake first, then spread a layer of the prepared custard over it. Follow with a layer of poached pears and fresh raspberries.
- Prepare whipped cream: Beat the whipping cream with confectioner’s sugar until soft peaks form. Spread or pipe this over the fruit layer to cover the trifle.
- Chill and garnish: Refrigerate the trifle for several hours or overnight to allow flavors to meld. Just before serving, garnish with fresh raspberries and mint leaves for a vibrant touch.
Notes
- For a boozy adult version, marsala and amaretto add depth; omit or reduce for a milder taste suitable for children.
- Poaching pears can be done in wine or a simple spiced syrup with cinnamon and cloves for added flavor.
- Fresh raspberries can be substituted with frozen ones, but make sure they are well thawed and drained to avoid excess moisture.
- The trifle is best made a few hours ahead or the day before to let flavors meld and the cake absorb the custard and liquor.
- Use a clear glass bowl or trifle dish to showcase the beautiful layers.
