This recipe for Classic Trifle is so easy – the messiest tastiest festive dessert.

Posted December 15, 2021, Updated January 6, 2025

You can definitely say I am obsessed with the humble trifle. I now have three of the beautiful desserts on my website but until now I had not shared the classic trifle recipe. They are such pretty and delicious desserts.

This simple dessert is traditionally a combination of sponge (usually with a generous splash of sherry!) custard, fruits and all topped with whipped cream. I of course have amended it a little but the basic layers remain the same.

These are some common questions I get asked about trifles so I thought I would cover them here before we get into the recipe.

Should I use Sherry or Orange Juice in Trifle?

The choice is yours, traditionally sponges were considered the boozy dessert or tipsy pudding. We serve ours with orange juice so the kids can enjoy it, but for adults feel free to add as much or as little sherry as you like. 1/2 Cup is a suggestion, for a drier cleaner dessert reduce this, or use an amount to your liking.

Can I leave off the cream?

Yes absolutely, you can simply add more custard to the top of the trifle and decorate that. The cream is best made as you are serving.

What can I use instead of jam sponge rolls?

Use store bought sponges and cut these in half. Spread one half of the sponge in strawberry jam and place the other half on top. Slice into fingers and use this in place of the sponge roll in the recipe.

What size Trifle bowl do you use?

I use a 3.5 litre trifle bowl. Feel free to amend the ingredients if yours is smaller or bigger.

Can I use other fruit?

Absolutely. Peaches and strawberries are lovely together, but you can use summer stone fruits only or all the berries. The choice is totally up to you.

Can I make trifle the day before?

Yes definitely, in fact I recommend it! The flavours then have time to infuse together and create the delicious messy dessert that is trifle.

The ingredients I have used today are (scroll down to the recipe card for the quantities & method)

Jam Rolls
Sherry (or Orange Juice)
Custard
Peaches
Jelly
Strawberries
Whipped Cream
Raspberries & Shaved Chocolate to finish

Everyone has their own methods for making trifles, traditionally they have been a tipsy dessert that is laden with sherry to soak the sponge. Some love a soggy trifle, others do not. If not using Sherry you can use orange juice in its place.

I can tell you one thing, a soggy sponge does not look great to photograph but tastes great, so make YOUR sponge for eating not photographing! I have not added extra liquid to mine like I normally do so the jam roll looks cute but definitely add it to yours if you like all the flavours.

The day before or at least 4-5 hours before you need to make the jelly. I do this in a large shallow baking dish so it sets quickly and I can slice it into squares to place around the fruit in the pudding.

I have used a premade Jam Sponge roll here today as I love the look of it, but you can use any sponge and cover with strawberry jam before adding to the trifle bowl.

Here is detailed information about how I assemble the trifle, Feel free to scroll down to the full method below. I like to have everything ready beside me, so the peaches drained and diced, the jelly sliced into squares and the strawberries hulled and sliced in half etc

I usually use store bought vanilla custard but you are welcome to make it homemade also.

I like to lay the sponge roll pieces around the side then base of the trifle bowl and lightly pour over some of the liquid you are using. Then to this I fill with almost half the custard. Then layer half the peaches, jelly and strawberries then a thin layer of more custard.

Add a layer of sponge roll on top of this and around the top of the trifle bowl, I trimmed mine down here to allow them to fit up the sides.

Then repeat again with custard, fruits and jelly pieces. If you are not serving immediately cover the bowl, refrigerate ideally overnight or for at least 4 hours for the flavours and textures to meld together.

When ready to serve whip cream and decorate with raspberries and shaved chocolate or a topping of your choice.

Also trifle is THE BEST breakfast food and I know many of you agree, trifle the day after the big event is a highlight of my year!

I have two other trifle recipes that are just as delicious for something different

Mascarpone Custard Trifle

Ambrosia Trifle

Maybe make all three and see which one is the best? I would happily judge your trifle-off.

Onto the recipe for this classic trifle, I hope you enjoy it.

Classic Trifle

Name: Classic Trifle
Prep time: 40 min
Total time: 4 h 40 min
Yield: 12
Cuisine: New Zealand
Ingredients: 1½ Cups Cream, 375 ml; 1 teaspoon Vanilla Essence; 1 Tablespoon Icing Sugar; Fresh Raspberries; Shaved Chocolate; 1 x Raspberry Jelly, 85 g Packet; 1 Cup Boiling Water, 250 ml; 1 Cup Cold Water, 250ml; 2 Jam Rolls (or 500 g Sponge) store bought; ½ Cup Sherry or Orange Juice*; 1 kg Custard, thick pre made or homemade; 2 Cans Peaches, 800 g, drained and diced; 3 Cups Strawberries, 450 g, hulled and halved

Yield: 12

Prep Time: 40 minutes

Additional Time: 4 hours

Total Time: 4 hours 40 minutes

Delicious Classic Trifle recipe, easy to make, a festive summer dessert.

Ingredients

1 x Raspberry Jelly, 85 g Packet
1 Cup Boiling Water, 250 ml
1 Cup Cold Water, 250ml
2 Jam Rolls (or 500 g Sponge) store bought
½ Cup Sherry or Orange Juice*
1 kg Custard, thick pre made or homemade
2 Cans Peaches, 800 g, drained and diced
3 Cups Strawberries, 450 g, hulled and halved

To Serve

1½ Cups Cream, 375 ml
1 teaspoon Vanilla Essence
1 Tablespoon Icing Sugar
Fresh Raspberries
Shaved Chocolate

Instructions

Dissolve jelly crystals in 1 cup of boiling water, whisking until no crystals remain. Add 1 cup of cold water, whisk again, place in a shallow 25x25cm dish. Cover and refrigerate until set, at least 4 hours.
To assemble the trifle, have all ingredients prepared (except cream). My trifle bowl is 3.5 litres, so adjust quantities if needed. I slice the jelly into small squares by running a knife across it.
Slice jam rolls into 1cm pieces. Line the inner edge of the bowl with jam roll slices and place three in the bottom. Drizzle half the sherry or juice over the sponge.
Spread just under half the custard over the sponge, then layer with half each of the peaches, jelly pieces, and strawberries. Add a thin layer of custard on top.
Add a second layer of jam rolls around the edge of the bowl and three in the middle. Drizzle with remaining sherry or juice. Top with the rest of the custard, peaches, jelly, and strawberries.
Cover with plastic wrap and chill for at least 4 hours, or overnight.
When you are ready to serve, in a medium bowl using electric beaters or a stand mixer, whip the cream, vanilla, and icing sugar on medium speed until medium peaks form, careful not to overbeat.
Spread the cream over the trifle and decorate with fresh raspberries and shaved chocolate.
Always store your trifle in the fridge - it’s even better the next day (and perfect for breakfast!)
Enjoy!

Notes