Can you make a trifle ahead of time?

Trifle benefits from time for the flavors to meld together so making it the morning before the nighttime party is ideal. Or make it the night before but not sooner. I would add the whipped cream just before serving. You don't want to make it too far in advance because all of the weight and liquid will break the cake down too much.

How to make an English trifle with jello?

Instead of using the berry compote use fresh chopped fruit. Once you place the fruit on top of the cake prepare the jello once it is all mixed together pour it on top of the fruit and let it sit in the fridge to set up before proceeding with the custard layer. Strawberry jello is delicious jello to use!

What alcohol is best for a trifle?

Sherry is most often used but you can also use Brandy, Madeira, or Triple Sec of Cointreau.

English Trifle

Name: English Trifle
Prep time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: English
Ingredients: 2 Cups Heavy Whipping Cream; 4 Tablespoons Confectioner's Sugar; 2 Teaspoons of Dry Milk Powder; Pound Cake or Yellow Cake, baked and cooled ahead of time ( I used 6 thinnish slices of pound cake); 1/4 Cup Berry Jam, strawberry, boysenberry or raspberry; Orange Juice, Sherry, Triple Sec, Brandy or Maderia; 1 Batch of Berry Compote, cooked and cooled ahead of time **; 1 1/2 Cups Diced Strawberries; 2 Batches of Homemade Custard or 2 Batches Bird's Custard prepared and cooled ahead of time; Chocolate or Berries for Topping

english sherry trifle served in a trifle dish on a floral linen

English Trifle

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4.8 from 4 reviews

This delicious English trifle is the perfect party dessert. Loved by all this trifle is made up of a layer of cake soaked in Sherry or orange juice, a delicious, juicy berry compote, thick vanilla custard, and fresh whipped cream. Easily made ahead of time this trifle is fantastic!

Total Time: 1 hour 30 minutes
Yield: 8-10 1x

Ingredients

Scale

Whipped Cream

2 Cups Heavy Whipping Cream
4 Tablespoons Confectioner's Sugar
2 Teaspoons of Dry Milk Powder

Assembly

Pound Cake or Yellow Cake, baked and cooled ahead of time ( I used 6 thinnish slices of pound cake)
1/4 Cup Berry Jam, strawberry, boysenberry or raspberry
Orange Juice, Sherry, Triple Sec, Brandy or Maderia
1 Batch of Berry Compote, cooked and cooled ahead of time **
1 1/2 Cups Diced Strawberries
2 Batches of Homemade Custard or 2 Batches Bird's Custard prepared and cooled ahead of time
Chocolate or Berries for Topping

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Instructions

Whipped Cream

In the bowl of an electric mixer with a whisk attachment add the heavy whipping cream, powdered sugar, and dry milk powder. Whisk on medium to low speed until hard peaks form, a few minutes. Store in the fridge while you prepare the trifle.

Assembly

Slice your cake into thin-ish slices and spread the jam on top. Then cut the cake into smallish cubes, bite-size. Layer the cake into the trifle dish in an even layer, I like to add about 1 1/2 layers not a quite full two layers of cake. Then use a pastry brush to add the liquid to the cake or just drizzle with a spoon; the orange juice or sherry. I use a few tablespoons of liquid- you don't want to soak it completely.
In a large bowl mix your diced strawberries with the berry compote. Then pour the mixture all over the cake making sure it goes into an even layer.
Next, you'll add the custard, make sure you've whisked it so it's nice and smooth.
If you are going to serve the trifle within a few hours then add the whipped cream now, I add most of it then save the last 1/3 of the whipped cream to pipe on top for a pretty design. If you are not going to serve the trifle until later then take a piece of plastic wrap and press it directly onto the custard to keep it from forming a skin.
When ready pipe the whipped cream on top and use a zester to grate the chocolate on top and add berries. Store leftovers in the fridge for up to 3 days, keep in mind the longer it sits the more the cake will break down and the layers combine,