Classic Berry Trifle with Custard, Whipped Cream, and Almonds Recipe
A classic British dessert featuring layers of sponge cake soaked with sherry or fruit juice, fresh mixed berries, smooth custard, and fluffy whipped cream, topped with slivered almonds and fresh berries. Perfect for a festive occasion or a delightful treat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: British
Ingredients
Sponge Cake
- 1 sponge cake, cut into cubes
Soaking Liquid
- 1/2 cup sherry or fruit juice
Fruit
- 2 cups mixed berries or fruit
- Fresh berries for garnish
Custard
- 2 cups custard
Whipped Cream and Toppings
- 2 cups whipped cream
- 2 tbsp slivered almonds
Instructions
- Layer Sponge Cake: In a large glass bowl, arrange half of the sponge cake cubes in an even layer.
- Add Soaking Liquid: Drizzle half of the sherry or fruit juice evenly over the sponge cake to soak.
- Add Fruit: Spread half of the mixed berries or fruit over the soaked sponge cake layer.
- Pour Custard: Pour half of the custard gently over the fruit layer.
- Repeat Layers: Repeat the layering process with the remaining sponge cake cubes, sherry or fruit juice, mixed berries or fruit, and custard to form the second layer.
- Top with Whipped Cream: Spread the whipped cream evenly over the top of the trifle.
- Garnish: Sprinkle the slivered almonds and fresh berries over the whipped cream for decoration.
- Chill: Refrigerate the trifle for at least 2 hours before serving to allow the flavors to meld and the dessert to set.
Notes
- Use fruit juice instead of sherry for a non-alcoholic version.
- Custard can be homemade or store-bought for convenience.
- For extra texture, add a layer of jelly or jam between the sponge and fruit layers.
- Chilling for longer than 2 hours can enhance the flavor melding.
- Slivered almonds can be toasted for added crunch and flavor.
