Devonshire Cream Trifle or Parfait

READY IN: 45mins
Recipe by gailanng

A fruit-filled trifle using a combination of whipping cream and sour cream to replicate a beloved English treat. Well worth the effort. Chill time not included. See my recipe for Victorian Hot Milk Sponge Cake for the sponge cake.

Top Review by Tannic

Elmotoo made this for my birthday, As requested by her and our children, I made it for hers. I used blackberries, strawberries and starfruit. Mine was better.

Ingredients Nutrition

  • 1 teaspoon unflavored gelatin
  • 12 cup water
  • 1 cup whipping cream, chilled
  • 14 cup sugar
  • 2 teaspoons vanilla extract
  • 1 (8 ounce) carton sour cream
  • 4 cups fresh fruit, assorted such as raspberries, sliced strawberries, chopped peeled nectarines or 4 cups peaches, grapes or 4 cups cut-up peeled kiwi
  • 2 tablespoons sugar
  • 1 recipe hot milk sponge cakes (recipe #384648) or 1 one 10 3/4 oz. frozen loaf pound cake, thawed
  • 14 cup peach brandy, amaretto, orange liqueur or 14 cup orange juice


  1. For Devonshire Cream:.
  2. In a small saucepan combine gelatin in 1/2 cup cold water; let stand 5 minutes to soften. Heat and stir over medium heat till gelatin dissolves. Cool.
  3. In a chilled medium mixing bowl beat whipping cream, the 1/4 cup sugar and vanilla with an electric mixer on medium-low speed till soft peaks form (tips curl). Dot not overbeat.
  4. Combine cooked gelatin mixture and sour cream; mix well. Fold the sour cream mixture into the whipped cream. Chill for 30 to 45 minutes or till mixture is thickened and will mound on a spoon.
  5. Meanwhile, for fruit filling, in a large mixing bowl combine the fresh fruit and the 2 tablespoons sugar. Let stand for 10 minutes.
  6. Cut the Hot Milk Sponge Cake or pound cake into 2x1/2 inch strips (smaller if using parfait glasses). In a 2 1/2 or 3 quart clear glass serving bowl, a souffle dish or individual parfait glasses arrange half of the cake strips on the bottom. Arrange half of the fruit on top the cake strips. Sprinkle with 2 tablespoons of the brandy, liqueur or juice. Spoon half of the Devonshire cream on top. Repeat layers, piping or dolloping remaining Devonshire cream over top.
  7. Cover and chill for 2 to 24 hours.
  8. NOTE:.
  9. If using peaches or nectarines, dip slices in a mixture of 1 cup water and 1 tablespoon lemon juice to prevent discoloring.

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