Forepaughs English Trifle
Indulge in the luxurious layers of Forepaughs English Trifle, a classic British dessert that marries elegance with simplicity. This show-stopping treat begins with soft sponge cake spread with a hint of raspberry or strawberry jam and optionally infused with a splash of sherry for added sophistication. Layered with fruity raspberry jelly, velvety custard, and a medley of fresh, juicy berries, this trifle offers a harmony of textures and flavors in every bite. A pillowy topping of whipped cream sweetened with powdered sugar is finished with a sprinkling of almond slivers or grated chocolate for the perfect touch of crunch. With just 30 minutes of prep time, this dessert is easy to make yet stunning enough for special occasions. Serve it chilled for a refreshing, flavor-packed finale that’s sure to impress. Perfect for entertaining, this trifle recipe is a must-try for lovers of traditional English desserts!
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Recipe Information
Ingredients
- 600 grams Sponge cake (store-bought or homemade)
- 150 grams Raspberry or strawberry jam
- 100 milliliters Sherry (optional, for soaking cake)
- 1 packet Raspberry jelly (gelatin dessert)
- 500 milliliters Hot water (for dissolving jelly)
- 750 milliliters Custard (homemade or store-bought)
- 400 grams Mixed fresh berries (e.g., raspberries, sliced strawberries, and blueberries)
- 500 milliliters Heavy cream
- 2 tablespoons Powdered sugar
- 50 grams Almond slivers or grated chocolate (for garnish)
Instructions
Cut the sponge cake into thick slices and spread a thin layer of raspberry or strawberry jam on each piece.
In a large trifle bowl, layer the jam-covered cake pieces evenly at the bottom.
Optional: Drizzle the sponge cake with sherry for added depth of flavor.
Prepare the raspberry jelly according to the packet instructions by dissolving it in 500 milliliters of hot water. Allow it to cool slightly, but do not let it set.
Pour the cooled jelly over the sponge cake layer, ensuring it soaks into the cake. Place the trifle bowl in the refrigerator and allow the jelly to set, approximately 2–3 hours.
Once the jelly has set, spread an even layer of custard over the jelly layer.
Top the custard layer with the mixed fresh berries, arranging them evenly for a burst of color and flavor.
In a chilled mixing bowl, whip the heavy cream with the powdered sugar until soft peaks form.
Gently spoon or pipe the whipped cream over the berry layer, covering it completely.
Sprinkle almond slivers or grated chocolate on top of the whipped cream as a garnish.
Chill the assembled trifle in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
Serve in individual portions, scooping down to include all layers in each serving.
Nutrition Facts
Calories |
5485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.6 g | 360% | |
| Saturated Fat | 138.6 g | 693% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1499 mg | 500% | |
| Sodium | 2449 mg | 106% | |
| Total Carbohydrate | 638.3 g | 232% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 439.9 g | ||
| Protein | 74.1 g | 148% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 1075 mg | 83% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2649 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
