English Trifle - How to Make English Trifle Video
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Video:How to Make English Trifle

with Roble Ali

English trifle is a show-stopping dessert for your next dinner party. See the two-part process for making a delicious English Trifle.See Transcript

Transcript:How to Make English Trifle

Hi, I am Chef Roble for About.com. Today we're going to learn how to make a traditional English dessert. It's called a Trifle. This recipe is actually two recipes in one. The first recipe is for the custard. The second recipe is everything else that goes into the trifle.

Ingredients for the English Trifle Custard

Here are our ingredients for the custard:
  • 16 ounces of milk
  • Three eggs
  • 3 1/2 ounces of sugar
  • 1 1/4 ounce cornstarch
  • 1/2 tablespoon vanilla extract
  • One pinch of salt
  • 1 ounce of butter

Ingredients for the English Trifle Filling

Here are the rest of the ingredients:
  • 1 1/2 cups heavy cream
  • 1-10 ounce frozen poundcake
  • 3 tablespoons of sugar
  • 1/2 cup raspberry jam or what ever flavor of jam you prefer
  • 1/3 cup of Sherry
  • 1 pound of mixed fruit

Today I chose to stick with all berries. It's my favorite. You can mix it whatever you want. You can mix in some oranges, kiwis, whatever you like. Just make sure it's 1 pound.

Preparing the English Trifle

Reserve 1/4 cup of the milk. Pour the rest into a saucepan. Add in roughly half of the sugar. Reserve the rest. Add in a pinch of salt. Bring to boil over medium heat. In a mixing bowl combine your reserve the milk. The cornstarch. And mix together until the cornstarch is mixed in well. No lumps right into the milk. Add in the remaining sugar, the eggs. Mix in together until it's fully incorporated.

The milk mixture has come to a boil. You want to shut it off because it will boil over as you can see. Now we're going to temper the egg mixture. We are doing this to make sure that the eggs don't scramble when we add them back into the hot liquid. You're going to take about one third of this and whisk it right into the eggs. We are going to whisk the egg mixture back into the milk mixture over medium heat. So you are just going to risk it in. We are just going to keep whisking until it comes to a boil and you start to see trails that are left by the whisk in the custard. It's actually happening right now.

I can see it thickening up. And it's boiling and starting to leave trails. There it is. Gonna turn off the heat. Now we are going to stir in the vanilla extract. And the butter, with that right in there. As you can see I have transferred the custard into a nice clean bowl. I'm going to let it chill out over some ice in the refrigerator while I work on the rest of the trifle. By the time we get done, it should be nice and chilly.

The next thing we are going to do is cut this cake into half-inch cubes. Place the cake cubes into a bowl. Drizzle the sherry over top. Toss it around in there and they will soak it up. Now we are going to make some whipped cream that we are going to use to top off the trifles. At your heavy cream right into a bowl. Add 3 tablespoons of sugar. You want to start whipping it until you get soft peaks. I will show you what soft peaks are. These are soft peaks. Do you see those little peaks coming up? Those are soft peaks. They'll go up and the tips will start to bend a little bit. Don't whip it any more than this or it will turn into butter. Now we are going to assemble the trifles in these lowball glasses. You should be able to make 4 to 6 of them. But for the sake of time I'm going to show you how to make one.

First we are going to add in a tablespoon of the jelly. Severe that along the bottom of the glass. Now were going to add some of the sponge cake in there. You can add as much as you want. About 10 pieces or so should suffice. Our pastry cream is now cooled. Add a little of that on top. I added about 3 tablespoons. You can add as much as you like.

Next we are going to add in some of the mixed berries right on top. Pat that down. It is all coming together now. Last step, whipped cream. We are going to add a couple of dabs of that right on top. A nice long stemmed spoon right there in the glass. And here you have your finished trifle.

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