Classic Berry Trifle with Custard and Almond Topping Recipe
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4.8 from 14 reviews
A classic English dessert that layers sponge cake soaked in sherry or fruit juice with mixed berries, creamy custard, and whipped cream, topped with slivered almonds and fresh berries. This trifle is perfect for gatherings and offers a delightful combination of textures and flavors.
Total Time:2 hours 20 minutes
Yield:8 servings
Ingredients
Trifle Base
1 sponge cake, cut into cubes
1/2 cup sherry or fruit juice
2 cups mixed berries or fruit
Cream Layers
2 cups custard
2 cups whipped cream
Toppings
2 tbsp slivered almonds
Fresh berries for garnish
Instructions
Prepare the base layers: In a large glass bowl, arrange half of the sponge cake cubes in an even layer to form the first base of the trifle.
Soak the sponge cake: Drizzle half of the sherry or fruit juice evenly over the sponge cake cubes to moisten them and add flavor.
Add fruit layer: Spread half of the mixed berries or fruit evenly over the soaked sponge cake layer.
Layer custard: Pour half of the custard over the fruit layer, spreading it gently to cover the berries and sponge cake.
Repeat layering: Repeat the layers by adding the remaining sponge cake cubes, followed by the remaining sherry or fruit juice, mixed berries or fruit, and custard, creating a second full set of layers.
Top with whipped cream: Spread the whipped cream evenly over the top layer of custard for a creamy finish.
Garnish: Sprinkle the slivered almonds over the whipped cream and decorate with fresh berries for visual appeal and added texture.
Chill: Refrigerate the trifle for at least 2 hours to allow the flavors to meld and the dessert to set before serving.
Notes
For a non-alcoholic version, use fruit juice instead of sherry.
Use fresh seasonal berries for the best flavor and texture.
Make the custard fresh or use a high-quality store-bought custard for convenience.
Slivered almonds add a lovely crunch, but toasted chopped nuts can be substituted for extra flavor.
This dessert can be assembled a day ahead and refrigerated to enhance the melding of flavors.
