Heavenly English Trifle Recipe: A No-Bake Delight with Pantry Essentials
English trifle is the ultimate no-bake dessert that’s a feast for the eyes and taste buds. This easy-to-make layered dessert brings together the rich flavors of jam-soaked pound cake, luscious custard, and whipped cream, topped off with tangy raspberries and crunchy toasted almonds. Whether you’re preparing for a family gathering or a special occasion, this dessert is sure to impress. Let’s dive into this classic recipe with a modern twist that uses pantry staples and frozen berries for ultimate convenience.
A Guide to the Perfect English Trifle
What Makes an English Trifle Special?
An English trifle is more than just a dessert; it’s a masterpiece of flavors and textures. With layers of moist cake, fruity jam, silky custard, and pillowy whipped cream, this dessert checks all the boxes. The addition of frozen raspberries and toasted almonds provides a tangy and nutty contrast that elevates the dish. Plus, it’s no-bake, making it ideal for when you need a quick and fuss-free dessert.
Ingredients Overview
Here’s what you’ll need to create this irresistible treat:
Strawberry Gelatin (85 g or 3 oz): Adds a vibrant, fruity layer that pairs beautifully with the raspberries.
Pound Cake (250 g or 9 oz): Acts as the dessert’s foundation, soaking up all the flavors.
Raspberry Jam (2-3 tablespoons): Enhances the fruity layer with a rich, sweet-tart flavor.
Frozen Raspberries (250 g or 2 cups): Provide a fresh, tangy element that balances the sweetness.
Toasted Almond Slivers (60 g or 1/4 cup): Add crunch and a nutty flavor to the dish.
Thick Custard (1 liter or 34 fl. oz): The creamy middle layer that ties everything together.
Double Cream (40 cl or 13 fl oz): Whipped to perfection for the final topping.
Key Tips for Success
Use Quality Ingredients: Since this dessert relies on simple components, opt for high-quality jam, fresh pound cake, and creamy custard.
Prepare in Advance: Allowing the layers to set properly ensures the best texture and flavor.
Customize the Flavors: You can swap the strawberry gelatin for raspberry or any fruit flavor that complements your theme.
Preparing the Layers
1. The Cake Layer
Step 1: Slice your pound cake into 1 cm (1/2-inch) slices. Aim for uniform slices to create an even base.
Step 2: Spread a thin layer of raspberry jam on one side of each slice. This adds sweetness and binds the cake slices together.
Step 3: Line the bottom of a trifle bowl with the jam-covered cake slices. Ensure there are no gaps for a solid base.
2. The Gelatin Layer
Step 1: Prepare the strawberry gelatin following the packet instructions. Allow it to cool to room temperature before using.
Step 2: Gently pour the gelatin over the cake slices. Refrigerate for at least 2 hours, or until the gelatin is completely set.
3. The Fruit Layer
Step 1: Once the gelatin is set, scatter the frozen raspberries over the surface. Reserve a handful of berries for garnishing later.
4. The Custard Layer
Step 1: Pour the thick custard over the raspberry layer, spreading it evenly. Chill in the refrigerator while preparing the cream.
5. The Cream Layer
Step 1: Whip the double cream until soft peaks form. If desired, sweeten it with sugar or a dash of vanilla extract.
Step 2: Spoon the whipped cream over the custard, creating a fluffy top layer.
6. The Finishing Touches
Step 1: Garnish the cream layer with the reserved raspberries and toasted almond slivers for added crunch and elegance.
How to Toast Almonds
Toasting almonds enhances their flavor and adds a delightful crunch. Simply place almond slivers in a dry frying pan over medium heat. Stir frequently until they turn golden brown. Remove them from the heat immediately to prevent burning.
Quick Recipe for English Trifle
Prep Time: 20 minutes
Chill Time: 4 hours
Ingredients
1 packet strawberry gelatin (85 g or 3 oz)
250 g (9 oz) pound cake, sliced
2-3 tablespoons raspberry jam
250 g (2 cups) frozen raspberries
60 g (1/4 cup) toasted almond slivers
1 liter (34 fl. oz) thick custard
40 cl (13 fl oz) double cream
Instructions
Cut the pound cake into 1 cm (1/2-inch) slices and spread a thin layer of raspberry jam on each slice.
Arrange the cake slices in the bottom of a trifle bowl.
Prepare the strawberry gelatin as per the packet instructions and let it cool completely.
Pour the cooled gelatin over the cake slices and refrigerate until fully set.
Scatter frozen raspberries on top of the gelatin layer, reserving a few for garnish.
Pour the custard over the raspberries and chill.
Whip the double cream to soft peaks and spread it over the custard.
Garnish with the reserved raspberries and toasted almond slivers.
