This jubilee trifle layers sponge cake, fruit, custard and softly whipped cream into a generous make-ahead dessert for a celebration or family gathering. This version uses strawberries, raspberries and blueberries for a red, white and blue finish, with a little jam and lemon to bring the layers together without making the dessert overly sweet.
Ingredients
- 250 g (about 8 oz) plain sponge cake or trifle sponges, cut into 2–3 cm pieces
- 3 tablespoons strawberry or raspberry jam
- 2 tablespoons fresh lemon juice
- 150 g (about 1 cup) strawberries, hulled and sliced
- 125 g (about 1 cup) raspberries
- 125 g (about 1 cup) blueberries
- 500 ml (2 cups) whole milk
- 4 large egg yolks
- 75 g (⅜ cup) granulated sugar
- 2 tablespoons cornflour (cornstarch)
- 1 teaspoon vanilla extract
- 300 ml (1¼ cups) double cream (heavy cream), cold
- 1 tablespoon icing sugar (powdered sugar)
- 1 teaspoon finely grated lemon zest, optional
- Extra berries or a few mint leaves, to decorate
Instructions
- Prepare the fruit and cake. Set aside a small handful of berries for decoration. Stir the jam with the lemon juice in a small bowl until loosened. Put the cake pieces in the base of a 2–2.5 litre (about 2–2½ quart) trifle bowl or a deep glass serving dish. Spoon the jam mixture over the cake, then scatter over the strawberries, raspberries and blueberries. Keep the layers fairly even so each serving gets a little of everything.
- Start the custard. In a heatproof bowl, whisk the egg yolks, sugar and cornflour until smooth and a little paler. Warm the milk in a saucepan over medium heat until steaming but not boiling. Pour it gradually into the yolk mixture while whisking constantly; adding it slowly helps prevent the eggs from scrambling.
- Thicken it gently. Pour the mixture back into the saucepan. Cook over medium-low heat, stirring continuously and scraping the corners and base, for about 5–8 minutes. It is ready when it thickly coats the back of a spoon and a line drawn through the coating stays visible. Do not let it boil hard. Remove from the heat and stir in the vanilla.
- Cool the custard safely. Pour the custard into a clean bowl. Press food-safe wrap directly onto its surface to prevent a skin forming. Let it cool for about 20–30 minutes, then refrigerate until cold, usually 1–2 hours. Do not pour hot custard over the berries: it can soften the fruit and cake excessively. For faster, more even cooling, set the bowl in a larger bowl of cold water and stir occasionally.
- Layer and chill. Spoon the cold custard over the fruit and cake, spreading it gently to the edges. Cover the bowl and refrigerate for at least 2 hours so the layers settle. If making ahead, keep it chilled and add the cream shortly before serving for the neatest finish.
- Whip the cream. Just before serving, combine the cold cream and icing sugar in a chilled bowl. Whip with a whisk or electric mixer until it forms soft peaks that hold their shape but still look smooth. Stop as soon as it reaches this stage; overwhipped cream can become grainy or turn buttery.
- Finish and serve. Spoon or pipe the cream over the custard. Decorate with the reserved berries and, if you like, lemon zest or mint. Serve with a large spoon, reaching down through the layers rather than trying to keep each portion perfectly neat.
Tips
- Choose cake that can absorb a little moisture. Plain sponge or trifle sponges work well. Avoid very delicate filled cakes, which can collapse, or heavily frosted cake, which makes the trifle too sweet.
- Use ripe, dry fruit. Wash berries ahead and dry them well. Excess water can thin the jam layer and make the base watery. If strawberries are out of season, use extra raspberries and blueberries or thawed frozen berries that have been fully drained.
- Keep the custard moving. Stir continuously while it thickens, especially around the base of the pan. If small lumps form, whisk vigorously off the heat or strain the custard through a fine sieve before cooling.
- Make it easier to serve. A clear glass bowl shows off the layers, but individual glasses also work. Assemble the fruit and cake in glasses and divide the custard evenly; add whipped cream just before serving.
Serving Suggestions
Serve the trifle well chilled at the end of a summer lunch, a jubilee-themed party or a holiday meal. It is rich enough to stand on its own, though a small shortbread biscuit or plain wafer on the side adds a crisp contrast. For a buffet, place the bowl over a larger bowl of ice if it will be sitting out, and return leftovers to the refrigerator promptly. A wide serving spoon helps lift the cake, fruit, custard and cream together.
Variations
For a more traditional flavour, replace the mixed berries with 300 g (about 2 cups) of sliced strawberries and raspberries. To make an alcohol-free version, keep the lemon juice as written; no spirits are needed. For an adult variation, you may drizzle up to 2 tablespoons of sherry over the sponge before adding the jam, but skip it if serving children or anyone avoiding alcohol. You can also use good-quality ready-made custard: use about 500 ml, chill it thoroughly, and omit the homemade custard ingredients and cooking steps. For a lighter topping, replace up to half the whipped cream with thick Greek yogurt, folded in after whipping.
Storage and Reheating
Keep the assembled trifle covered in the refrigerator at 4°C (40°F) or colder. For best texture, add the whipped cream shortly before serving; without the cream, the cake, fruit and custard can be assembled up to 24 hours ahead. Once topped, it is best eaten within 24 hours, though leftovers can generally be refrigerated for up to 2 days. The fruit may release juice and the sponge will soften as it stands. Do not leave trifle at room temperature for more than 2 hours in total, or 1 hour in very hot conditions above 32°C (90°F). This dessert is not suitable for freezing, and it should not be reheated; serve it cold.
Frequently Asked Questions
Can I make jubilee trifle the day before?
Yes. Assemble the cake, fruit and cooled custard the day before, cover and refrigerate. Whip and add the cream on the day you serve it so the topping stays light and the layers look fresh.
Can I use shop-bought custard?
Yes. Use about 500 ml of thick ready-made custard and chill it first. Thin pouring custard may run into the sponge, so choose a thick version or follow its package directions for thickening and cooling.
Can I use frozen berries?
Yes, but thaw them completely in a sieve over a bowl and drain away the liquid before layering. If they are still icy or wet, they can make the sponge soggy and dilute the custard.
How do I stop the sponge from going soggy?
Use dry, sturdy sponge, avoid soaking it with extra liquid, and drain washed or thawed fruit well. Some softening is expected as the trifle chills, but a measured amount of jam and lemon juice keeps the base from becoming saturated.
Can I make this without eggs?
Use a thick egg-free custard, either homemade with a suitable recipe or bought ready-made, in place of the custard listed here. Check that it is fully chilled and thick enough to hold a layer before assembling.
How many people does it serve?
This recipe makes about 8 generous portions, or 10 smaller portions after a large meal. The exact number depends on the bowl and serving size; use a smaller spoon for a buffet where guests may want to sample other desserts.