Fruit Trifle

Posted by on Nov 10, 2015 | No Comments

A well-made trifle is a glorious thing. It’s very adaptable- you could substitute madeira cake for the ladyfingers, and you could use almost any fresh or stewed fruits. Home-made custard does require a bit of effort but is well worth the extra work. It’s also fun to make with kids if you swap the sherry for pineapple juice.




1 packet of ladyfinger biscuits

100ml sherry

300ml double cream

Fruit: Bananas, strawberries and raspberries

Flaked almonds, toasted

For the Custard

300ml whole milk

300ml double cream

1 vanilla pod, slit in half and seeds scraped out

6 egg yolks

3 tablespoons caster sugar

1 tablespoon cornflour


First make the custard. Put the milk and cream into a pan with the vanilla pod. Bring to just below a simmer. Do not allow to boil. In a large bowl, beat the egg yolks, sugar and cornflour together.

Remove the vanilla pod from the cream mixture and pour onto the egg yolk and sugar mixture, stirring all the time. Pour the custard back into the pan. Stirring slowly and continuously, cook until it thickens. Pour the custard into a bowl and press some cling film onto the top of it so it doesn’t form a skin.

Line a trifle dish with ladyfingers and pour the sherry over them. Spoon the custard over the ladyfingers.

Slice the fruit and lay on top of the custard.

Whip the cream and sweeten with a little icing sugar. Spoon the whipped cream over the fruit. Top with the toasted flaked almonds, and serve.

Recipe brought to you by Elizabeth Caton, leading Wedding Caterers in Sussex. For more information on our services, please don’t hesitate to contact us.

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