This classic style of trifle layers a sponge cake with pastry cream and fresh berries.  Trifles are ideal for a crowd, particularly in a buffet setting, since you can spoon out as much or as little as you wish.


  • Sponge Cake:

  • 6 large eggs

  • 2 egg yolks

  • 1 cup 200 g granulated sugar (caster sugar)

  • 1 ¼ cups 180 g all-purpose flour (plain flour)

  • pinch salt

  • ¼ cup 60 g unsalted butter, melted

  • 1 tsp 5 mL vanilla extract

  • Pastry Cream:

  • 2 cups 500 mL 2% milk

  • 1 vanilla bean or 2 tsp (10 mL) vanilla bean paste

  • 6 large egg yolks

  • 6 Tbsp 75 g  granulated sugar (caster sugar)

  • ¼ cup  30g cornstarch (cornflour)

  • ¼ cup 60 g unsalted butter, cut into pieces

  • Fruit & Assembly:

  • 1 ½ cups 375 mL whipping (35%) cream, divided

  • 2 Tbsp 25 g granulated sugar (caster sugar)

  • 1 tsp  5 mL vanilla extract

  • 4 cups 1L  assorted fresh berries (raspberries, blueberries, blackberries, sliced strawberries)

  • 2/3 cup 160 mL berry jam

  • 1/3 cup 80 mL cream sherry

  • ¼ cup 30 g  toasted sliced almonds


  • 1.

    Preheat the oven to 350 ?F (180 ?C).  Line a baking tray (11-x-17-inches/28-x-43-cm) with parchment paper, but do not grease the pan.

  • 2.

    Warm the eggs in their shells in hot tap water for about 5 minutes (change the water once halfway through warming).  Place the whole eggs and 2 yolks in a large mixing bowl or in the bowl of a stand mixer fitted with the whip attachment.  Add the sugar and whip on high speed until the mixture is pale and holds a ribbon when the beaters are lifted, about 5 minutes.  You can’t overwhip whole eggs, so if in doubt, keep whipping!

  • 3.

    While the eggs are whipping, sift the flour and salt together in a small bowl.  Add the flour to the eggs gradually while whipping on medium low speed.  Spoon a generous dollop of the batter into the melted butter, add the vanilla and stir this together (don’t worry if it deflates a little).  Add this buttered batter to the bigger batter and fold in by hand.  Spread the batter into the prepared pan.  Bake the cake for about 25 minutes until it is an even golden brown on top and springs back when gently pressed. Cool the cake completely in its pan.

  • 4.

    For the pastry cream, heat the milk with the scraped seeds of the vanilla bean or the vanilla bean paste until just below a simmer.

  • 5.

    In a separate bowl, whisk the egg yolks, sugar and cornstarch.  Ready a bowl with the butter, placing a strainer on top of it.

  • 6.

    Gradually whisk the hot milk into egg mixture and then return it all to the pot.  Whisk this constantly (switching to a spatula now and again, to get into the corners) over medium heat until thickened and glossy, about 2 minutes.  Pour this immediately through the strainer, whisking it through if needed, and stir in the butter.  Place a piece of plastic wrap directly over the surface of the custard, cool to room temperature and then chill completely until ready to use.

  • 7.

    To get ready to assemble, find a glass vessel that can hold 10 cups (2.5 L). Whip the cream and fold a third of this into the pastry cream. Add the sugar and vanilla to the remaining two thirds of the whipped cream. In a separate bowl, toss the berries gently with the jam.

  • 8.

    To assemble, turn the sponge cake out onto a cutting board and peel away the parchment.  Cut out 3-4 layers (number depends on the size of your trifle dish) of the cake so that the fit into the dish snugly. Place a layer of cake in the bottom of the dish and sprinkle or brush generously with the cream sherry.  Top this with dollops of the pastry cream and spread. Spoon the berries overtop and cover this with a second layer of the cake.  Repeat this 2 to 3 times, until the cake layers, cream and fruit have been used.  Top the trifle with the reserved whipped cream and sprinkle the top with toasted almonds.  Chill the trifle until ready to serve.

  • 9.

    The trifle can be prepared a day in advanced and refrigerated.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 703kj
  • Fat Total 50g
  • Saturated Fat 26g
  • Protein 11g
  • Carbohydrate 53g
  • Sugar 31g
  • Sodium 98mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings