You’ve gotta love a great British trifle. With beautiful layers of soft sponge, fruity jelly and golden custard, topped with whipped cream, yes, it’s retro, but in all the best ways – and always deserves a starring role on your dinner table.
The history
So where does it come from? The very earliest known recipe using the name "trifle" popped up way back in 1585 in Thomas Dawson’s The Good Huswifes Jewell. Although these first versions were more like a thick, flavoured cream, in the mid 1700s the trifle began to look like the glorious, layered pudding we know and love today.
It actually began as a clever, thrifty way to use up bits of leftover cake and stale sponge. That’s why its name comes from the Old French word ‘trufle’, meaning "something of little importance”. And then because those sponge layers were traditionally soaked in a good dash of sherry or sweet wine, it earned some brilliant, old-school nicknames, like the “tipsy parson” and the “tipsy cake”.
Why do we love it?
The appeal of the trifle is all about nostalgia and comfort. For many of us, this epic dessert is intrinsically linked to fun family get-togethers – Christmas and Easter – bringing with it nostalgia and comforting memories. All this popularity and history is why it was chosen as the official pud to celebrate the Queen’s Platinum Jubilee in 2022 – well, if it’s fit for a queen, it’s certainly good enough for us!
We’ve rounded up some of our favourite trifle recipes, featuring a mix of classics and modern twists, along with bonus tips and tricks to get you started.
Trifle tips & tricks
Before we dive into the recipes, here are a few helpful tips and tricks that’ll help you ace your trifle…
Get ahead
Trifle is one of those puds that tastes even better the next day, as the flavours have time to mingle. Make the sponge base, jelly and custard the day before and leave it in the fridge, then add the cream and any final toppings right before serving.
Thrifty pud
The trifle is the ultimate dessert for using up what you have and making the most of store-cupboard heroes. Swap out the sponge for leftover panettone or any other cake you might have lying around – the sherry (or juice) will transform it! Then use tinned fruit and custard to make it even easier to assemble.
Layer up for glory
For a stunning centrepiece, make your trifle in a deep, clear glass trifle bowl – like our Showstopper Bowl. The bowl’s depth makes it easier to see those beautiful layers – just make sure you leave enough time for each layer to fully set before adding the next!
The ultimate and the best?! This is Jamie’s mum Sally’s recipe that has been tried and tested, and is truly stunning. To make life easier, this recipe leans on those reliable store-cupboard essentials.
This one looks ridiculously impressive, but is actually super simple to make. Leftover panettone soaked in cherry liqueur, layered with jammy cherries and a rich, cheat’s chocolate custard – you’ll want to keep this decadent dessert all to yourself!
For a real seasonal treat, this trifle is the one. Featuring autumn blackberries with amaretti biscuits, this gorgeous pud is the perfect, stress-free showstopper.
Finish your feast with a flourish with this incredible, edible work of art. You’ll scoop through the velvet chocolate mousse, rich brownie pieces, lush mascarpone cream and smooth dulce de leche, for an unforgettable mouthful every time.
