english trifle

This Triple Berry Trifle recipe is easy to make and so delicious! It's a light, no bake dessert that's filled with layers of angel food cake, pudding &amp; fresh berries. This trifle is perfect for parties and holidays!

Triple Berry Trifle Recipe

milk

Angel food cake (about 12 oz), cut into pieces

strawberries

blueberries

raspberries

oz cool whip (or homemade whipped cream)

1. Add pudding mix and milk to a large bowl and make according to package directions.

2. Add about half of the angel food cake pieces to the trifle dish.

3. Top with about 1/2 of the prepared pudding.

4. Top pudding with about 1/2 cup of each kind of berry.

5. Top berries with about half of the cool whip.

7. Finish off trifle with additional berries on top.

8. Refrigerate for about 2-3 hours, until ready to serve.

*could be replaced with vanilla flavored pudding if you can&#8217;t find the cheesecake flavored pudding

I never leave reviews, but i made this for a Memorial Day party we were attending and it was a HIT! Literally so easy and so delicious! I might have had half of the trifle myself but thats another story.. I also gave some to by 1 year old and he nearly attacked me to have more. Definitely 5 stars in my book!

Took it to a cookout this weekend and everyone LOVED it. Thank you for the recipe it was delicious

My family has made this dessert often through the years but with some small changes.   For the pudding, we mix two small boxes of vanilla instant pudding, 3 cups of milk, half a teaspoon of rum extract (I add more to taste at times), and then fold a about half of a container of Cool Whip into  it.   Our layers end up being angel food cake, pudding mixture, fruit, etc.  Then we top with the remaining Cool Whip and berries as decoration!

This is delicious. I have made it with sugar-free pudding for my diabetic sister and 2 boxes is plenty. I’ve also used frozen berries but I do thaw them first so they don’t make the trifle soggy. My favorite is to substitute white chocolate pudding for the cheesecake pudding. 

If I had to choose one dessert as the most nostalgic for me, that would be a traditional English Trifle. I love the flavor combinations!

Traditional English Trifle

sugar

cornstarch

vanilla extract

butter

9x13 white or yellow cake (baked and cooled)

cream sherry

seedless red raspberry jam or preserves

heavy whipping cream

Heat the milk over low-medium heat, stirring frequently, until it just begins to simmer and steam rises from the surface.

Meanwhile, in a large mixing bowl, whisk the egg yolks, sugar, and cornstarch until light and smooth.

HINT: I use my KitchenAid for this, but only as a stand. I hand whisk but use the bowl of the mixer attached to the machine so that I don't have to hold the bowl as well. This allows me to whisk and pour at the same time, which is needed in the next step.

Remove the hot milk from the stove. While whisking the egg yolk mixture constantly, dribble hot milk, a few drops at a time, into the yolks. Adding the hot liquid very, very slowly in the beginning will temper the eggs, allowing them to warm gradually so that they don&#x27;t curdle, or worse, scramble! Once you have dribbled in a good amount you can increase the amount of liquid you add at a time, whisking continuously until all the milk has been added.

Pour the contents of the mixer bowl into the saucepan and heat over medium, whisking constantly, until the mixture just comes to a boil. Once it reaches a boil, keep whisking, ensuring that the milk mixture does not stick to the bottom of the pan, until thickened, about 1-2 minutes.

Remove from heat and whisk in vanilla. Let sit for 5 minutes, then whisk in butter. Custard will be thick and smooth. Pour into a shallow bowl and cover the top with plastic wrap so that the plastic is touching the surface of the custard. This will prevent a skin from forming on top. Cool in the refrigerator until chilled.

For the Custard

Cut the full 13x9 cake in half horizontally (this is slightly different than the step photos in the post but achieves the same thing). Brush the cut sides of both cake halves with the cream sherry. Spread raspberry jam over the sherry. Cut the cake halves into small squares (about 1-2-inches).

For the Cake

In a medium bowl, combine the strawberries, raspberries, sherry and sugar. Stir to coat and allow to macerate. Keep in the refrigerator until ready to assemble the trifle.

For the Fruit

Combine the heavy whipping cream and the powdered sugar in a larger mixer bowl. Beat on high for 2 minutes, or until stiff peaks form. Keep chilled in the refrigerator until ready to assemble.

For the Whipped Cream

Place 1/3 of the cake cubes in the bottom of the trifle dish, jam side up. Top the cake cubes with 1/3 of the fruit, followed by 1/3 of the custard and finally with 1/3 of the whipped cream. Repeat layers two more times. Decorate the top with fresh fruit. Keep chilled until ready to serve.

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Triple Berry Trifle Recipe

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Top 2 english trifle recipes from across the web

The most viewed english trifle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Triple Berry Trifle Recipe

Traditional English Trifle

The most viewed english trifle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine