Individual English Trifles are a show stopping end to any meal, but are traditionally served in Britain, often at Christmas. Make this individual version when you have leftover cake, and customize with colors and fruit to suit the season!
If you ever want to have an easy, impressive, make ahead dessert; or have some leftover cake (usually from trimming the top off), these individual English trifles are a great idea.
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It is important to use clear cups, bowls, glasses, etc. when making any kind of trifle as the point is to be able to see the layers.
Have you ever heard of English Boodle? If you like trifle, you’ll like Boodle, too!
My friend Cynthia at What a Girl Eats has a stunning trifle recipe which she has made in a large trifle bowl.
English trifles often include bananas (which I prefer not to put in my trifle) and the gelatin is poured in over the cake whilst still in liquid form. Here’s my version made in individual dessert glasses; very elegant.
Christina’s Individual English Trifles
by Christina Conte
Ingredients
- leftover yellow or pound cake, broken into small pieces
- Sherry (Harvey’s Bristol Cream) or your favorite liqueur
- one 15 oz can of mixed fruit cocktail in juice (you can add bananas if you like)
- one 4 serving packet of flavored gelatin, prepared as directed (your choice of flavor)
- homemade custard, not yet set, at room temperature, or Bird’s custard (cooked with milk)
- freshly whipped cream
Place the cake in the bottom of the cup or bowl and sprinkle with Sherry.
Next, add some fruit cocktail with a little juice.
Mix the gelatin with a fork (I like to use strawberry flavor) and layer it over the fruit.
Next is the custard layer. Make sure it’s not hot or it will melt the gelatin, but if it’s already set, it won’t look good, so it has to be room temperature.
Finally, top with the freshly whipped cream, either spooning it on, or piping it for a more formal presentation.
You have just made English trifles!
These need to be kept refrigerated, and will be delicious for about 24 hours, and they are actually best if left for a few hours before eating, as the flavors will meld together more.
Trifles are a super-easy, make-ahead dessert which will be sure to please, and you can always give them your own spin by changing the flavors of cake, fruit, gelatin, etc. For example, here’s a Christmas trifle made with strawberry and lime gelatin.
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Christina's Individual English Trifles...Easy, Impressive and Delicious!
Impressive and delicious: individual English trifles are perfect for holiday entertaining, or anytime you want a no bake dessert.
Ingredients
- 6 oz leftover yellow or pound cake, broken into small pieces
- 3 oz Sherry (Harvey's Bristol Cream) or your favorite liqueur
- one 15 oz can of mixed fruit cocktail in juice (you can add bananas if you like)
- one 4 serving packet of flavored gelatin, prepared as directed (your choice of flavor)
- homemade custard, not yet set, at room temperature, or Bird's custard (cooked with milk)
- 10 oz heavy cream, freshly whipped
Instructions
- Place the cake in the bottom of the cup or bowl and sprinkle with Sherry.
- Next, add some fruit cocktail with a little juice.
- Mix the gelatin with a fork (I like to use strawberry flavor) and layer it over the fruit.
- Next is the custard layer. Make sure it's not hot or it will melt the gelatin, but if it's already set, it won't look good, so it has to be room temperature.
- Last, but not least, top with the freshly whipped cream, either spooning it on, or piping it for a more formal presentation.
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[…] an alcohol-free dessert for children? You can either make an English trifle (sans Sherry) or […]