Classic trifle

Individual layers of cake, custard and jelly make up this lovely English dessert. Refrigerate for at least three hours before serving, to allow all the elements set.

  • 30 mins preparation
  • 10 mins cooking
  • 3 hrs 35 mins marinating
  • Serves 8
  • Print
Photography: Dean Wilmot, styling: Jennifer Tolhurst, Vicki Liley.


  • 85 gram raspberry jelly crystals
  • 250 gram sponge cake, cut into 2.5cm pieces
  • 1/4 cup sweet sherry
  • 1/4 cup custard powder
  • 1/4 cup caster sugar (superfine)
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cup milk
  • 825 gram canned sliced peaches, drained
  • 2 1/3 cup thickened (heavy) cream


  • 1
    Make jelly according to directions on packet; pour into shallow container. Refrigerate 20 minutes or until jelly is almost set.
  • 2
    Arrange cake in 3-litre (12-cup) bowl; sprinkle over sherry.
  • 3
    Blend custard powder, sugar and extract with a little of the milk in small saucepan; stir in remaining milk. Stir over heat until mixture boils and thickens. Cover surface of custard with plastic wrap; cool.
  • 4
    Pour jelly over cake; refrigerate 15 minutes. Top with peaches. Stir 1/3 cup of the cream into custard; pour over peaches.
  • 5
    Whip remaining cream; spread half over custard. Spoon remaining whipped cream into piping bag fitted with large fluted tube; pipe over top of trifle. Refrigerate 3 hours or overnight.
  • 6
    Serve trifle topped with maraschino cherries, if you like.

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