A true blue English dessert, the trifle is a custard and assorted fruits preparation that bowls you over one layer at a time!


6 small pieces of sponge cake

Jam, as required

1 cup fruit juice (any), enough to soak the cake

1 ½ cups cut fruits like banana, pineapple, grapes, apple, etc

½ to ¾ cups of any biscuit, finely ground

1 ½ cup custard

½ cup fresh cream

½ tsp vanilla essence

Grated chocolate / glazed cherry for topping

For the custard

1 cup milk

2 tbsp sugar

¼ cup cold milk

Egg yolk of two eggs

1 tbsp corn flour

A pinch of salt

1 tbsp butter

1 tsp vanilla essence


Cut across the sponge cake. Spread the jam on it. Cut into small pieces and keep for some time. Lay these under a large glass bowl

Pour fruit juice over it and leave the cake to soak for half an hour

Lay the fruits over the cake and sprinkle the crumbled biscuit

Pour custard over it. Keep in fridge and set it

Add vanilla essence to fresh cream and beat well. Pour over trifle and top it with grated chocolate or glazed cherry

To prepare custard, take milk and sugar in a saucepan and heat in low flame

Mix cold milk, egg yolk, corn flour and salt and beat well. Keep on beating this and pour the heated milk mixture into it. Add butter

Place this vessel in boiling water, constantly stir until it solidifies

Take it out when solidified. Add vanilla essence and stir. Keep it to cool. From this, use 1 ½ cups of custard for the trifle

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