READY IN: 1hr 15mins
Recipe by MsBindy

Mmmmm...what more can I say. Preparation time includes cooling time for custard (but not chilling time for completed trifle)

Top Review by Cleoppa

This was a big hit and very delicious. I'd never made trifle before, or even had it much, when I was asked to make it. I must say I won't quickly be turning to other trifle recipes! I used angel food cake and blackberries instead of raspberries, since they were cheaper. Though it wasn't my first choice, I think I might like the blackberries even more than raspberries with this. People have been saying for days now how good it was!

Ingredients Nutrition

  • Custard

  • 1 12 cups heavy cream
  • 5 egg yolks
  • 3 tablespoons sugar
  • 1 12 teaspoons cornstarch
  • Cake or Fruit Layer

  • 5 cups broken pieces poundcake or 5 cups broken pieces sponge cakes
  • raspberry jam
  • 18-14 cup sherry wine
  • 1 12 cups raspberries
  • 1 large banana (optional)
  • Topping

  • 12 pint heavy cream, whipped
  • 14 cup slivered almonds, lightly toasted


  1. Custard: Heat the cream in a small saucepan.
  2. Whisk the egg yolks, sugar and cornstarch together.
  3. When the cream is hot, out it into the bowl with the egg mixture, stirring constantly.
  4. Return the custard to the saucepan and stir on low heat until thickened. Do not let it boil.
  5. Remove from heat and cool.
  6. To assemble trifle: Spread the pieces of cake with a thin layer of jam.
  7. Put the pieces in a large bowl (A trifle bowl if you have one).
  8. Sprinkle the sherry and berries over the cake and stir gently.
  9. Peel and thinly slice the banana.
  10. Stir it into the cake and berries gently.
  11. Drizzle the custard over the top.
  12. Spread the whipped cream over the trifle.
  13. Sprinkle almonds on top.
  14. Cover and chill for at least 4 hours before serving.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a