English Trifle

Method

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1. Make the custard first. Heat the milk, cream and vanilla until steaming. Whisk the yolks, sugar and cornflour until pale.

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2. Temper the hot milk into the yolks, return to the pan, and cook over medium heat stirring constantly until it thickens and holds the line of a finger drawn across the spoon.

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3. Strain into a bowl, press cling film onto the surface and chill at least 3 hours until cold and thick.

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4. Spread the sponge slices with jam, sandwich them in pairs and cut into cubes. Pack them into the base of a 3 litre glass bowl.

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5. Spoon the sherry evenly over the sponge and leave 20 minutes to soak in.

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6. Scatter the raspberries and strawberries over, pressing a few against the glass so they show.

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7. Spoon the cold custard over the fruit and smooth it flat. Chill 1 hour so it firms up.

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8. Whip the cream with the icing sugar to soft peaks — stop while it still slumps, because it will firm in the fridge.

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9. Spoon the cream over the custard in swoops, chill 2 hours, and finish with almonds and a few raspberries just before serving.

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Chef’s Tips

• Cold custard on cold fruit. Warm custard slides through the sponge and you lose the layers.
• Soft peaks on the cream. Over-whipped cream looks grainy on top.
• Make it the day before — the sponge and sherry need the time.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• A glass of the same sherry
• Strong coffee
• Shortbread

Storage & Reheating

Refrigerate up to 3 days, though the sponge softens further each day. Do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.