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English Trifle from Jane

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Adjust Servings:
400 ml of Custard
200 g of Печенье Савоярди (gluten-free) or sponge cake leftovers
3 pcs. of Canned peaches
50 ml of Wine Sherry or another fortified wine
250 ml of Cream 33-36%
some Chocolate black 70% to garnish
3 tbsp. of Raspberry jam or another sour-sweet jam

English Trifle from Jane

  • Gluten-Free
  • Vegetarian
  • 30 min
  • Serves 6
  • Medium




Another perfect dessert idea for the winter holidays – English trifle. I got this recipe from my English friend that now lives in Switzerland. She has a tradition of making a trifle for every Christmas. This is a family recipe. Very simple, but incredibly delicious. You must try it!

A few words about the trifle. It’s a famous English dessert, you’ve probably heard about it. The trifle’s sometimes referred to as English tiramisu 🙂 It’s usually served in a large glass container or individual glass ramekins and made by layering ladyfingers (or sponge cake) soaked in sherry or another fortified wine, fruit, custard, sometimes jelly, and topped with whipped cream. The dessert has a very long story; it was first mentioned in the 16th, and since that time there have been created a bunch of trifle variations, so you are free to experiment too!

An original home-made English trifle is so easy and delicious! You must try it! We loved it and are going to make it again for sure!

Read how to make custard in the SECRETS section. If you happen to have some leftovers, you can make apple and passion fruit tartlets.

Note! The ratios used in this recipe are approximate and depend on the size of a container and a number of layers!

P.S. For Gluten-free version of the recipe, please use gluten-free savoyardi.

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Start making a trifle a day before serving as it should be refrigerated overnight.
Custard can also be prepared either in advance. The thing is that it should be cold or room-temperature. Choose a fancy glass container for serving.
Dice the canned peaches, drain the liquid.



Layer 1 - Ladyfingers.
Pour the wine sherry in a bowl. Dip each ladyfinger in the sherry and layer them on the bottom of the glass container.
Layer 2 – Raspberry jam
Evenly spread the jam over the ladyfingers.
Layer 3 - Ladyfingers.
Dip the ladyfingers in the sherry again and layer them over the jam. Drizzle with some (2 tbsp) sherry.
Layer 4 – Canned peaches.
Layer the peaches over the ladyfingers.
Layer 5 - Ladyfingers.
Dip the ladyfingers in the sherry and layer over the peaches.
Layer 6 - Custard.
Spread the custard over in a 2 cm thick layer. Cover with plastic and refrigerate overnight.



Whip the cold cream. Take the trifle out, spread with the whipped cream, sprinkle with the grated chocolate. Done! Serve.

Apple and Passion Fruit Tartlets
Winter Salad with Fermented Celery and Apples
Apple and Passion Fruit Tartlets
Winter Salad with Fermented Celery and Apples

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