How to make a Classic Trifle



You can’t beat a good old fashioned dessert, especially a classic old school granny special like the trifle!  Here’s my step to step guide on how to make a classic trifle.



Start with a Madeira cake and a big bowl.  Cut up the Madeira cake into little squares and use your fingers to squash it all down.  Drizzle the cake liberally with alcohol of your choice.  I like to use sherry.



Next comes the fruit.  I like to use a can of raspberries, as the syrup soaks nicely into the Madeira cake, followed by either fresh raspberries if they are in season and not exorbitantly priced, or defrost some frozen raspberries.  You could use many other fruits, but raspberries work beautifully.



Your next step is to add a layer of jelly.  I use a tablespoon to scoop it on, which is remarkably easier than cutting it up.



Custard comes next.  Whack it on in big dollops.  I like to use slightly too much custard.  It is old school trifle after all!



Finish with a layer of thick cream.  You can top with fresh raspberries, or a layer of grated chocolate.



The best part about trifle is that there is always, always too much, so leftovers served snuggled up in bed watching telly with your love is a top way to end a very busy weekend.

That’s how to make a classic trifle.  What’s your favourite old school dessert?


  • Kimba Likes 2012 : The Year That Was - 17 February 2015 - 11.52 am

    […] was very proud to nearly crack my target with $481 raised for ovarian cancer research.  I made a classic trifle and a zombie vampire – clearly […]ReplyCancel

  • […] How to make a Classic Trifle – Kimba Likes […]ReplyCancel

  • cakepop trifle - 14 November 2012 - 6.00 am

    […] You know when you read a blog post.. and you think.. oh thats so good!! And then suddenly the thought of doing what the said blog post did.. enters into every thought you have… about desserts! Well thanks to Kimbra of Kimbra Likes, I have had that such thought for over a week now… after she posted about A Classic Trifle. […]ReplyCancel

  • kevin - 30 October 2012 - 11.18 pm

    Seriously – chick that can cook are sexy. Chicks that make trifle – off the chart. (sorry about the chicks thing? Trifle makes me all misogynistic)ReplyCancel

  • Jess - 30 October 2012 - 9.18 pm

    I make a chocolate trifle which is flipping awesome! Very similar to yours, but instead of madeira cake I use chocolate sponge soaked in baileys, and then I put home made chocolate mousse on in stead of cream and custard. It is soooooo goodReplyCancel

    • Kim-Marie Williams - 31 October 2012 - 8.16 am

      I’m so giving that a go. I reckon raspberries in there would make it even better! 🙂ReplyCancel

  • Lauren/y - 30 October 2012 - 6.57 pm

    Mmmmmmmmmmmmmmmmm you had me at Sherry and sealed the deal with cream! xReplyCancel

  • Kim Frost - 30 October 2012 - 3.56 pm

    OH man I love trifle. Forgot how much. Especially the kind I always make with too much sherry – that you can’t drive home after. You make yours just the way I like it, though I hadn’t tried raspberries before. I’ve only done peaches. Nice one 🙂ReplyCancel

    • Kim-Marie Williams - 30 October 2012 - 5.37 pm

      That’s the one, Kim. Too much sherry, too much cream, too much custard – just perfect!

      Raspberries just add a little tartness and makes it extra specially yummy!ReplyCancel

  • Rita - 30 October 2012 - 3.46 pm

    Yum! Looks amazing!!
    I just want to tell you that I put a link of your Pregnancy and Infant Loss Awareness Month post on my today’s blog post.ReplyCancel

  • Krystle Sky - 30 October 2012 - 3.32 pm

    Yum!! I haven’t had trifle for years. Used to love it as a kid. Also gotta love a good pav!ReplyCancel

  • Yvette - 30 October 2012 - 9.59 am

    YUM YUM YUM!! Canned Raspberries.. I must look out for them! I love trifle!!! In the UK Tescos sold a triple chocolate trifle that was SO SO good that I haven’t yet mastered the remake of it!!!

    #teamIBOT was here 🙂ReplyCancel

    • Three Quarters Full - 31 October 2012 - 2.57 pm

      oh yum, I remember that trifle. Gosh I miss England.ReplyCancel

    • Kim-Marie Williams - 30 October 2012 - 5.39 pm

      Oh, triple chocolate trifle! You could do that with a chocolate cake base, raspberries, chocolate mousse, chocolate custard and cocoa dusted cream on top. Delicious! Canned raspberries are fab in the pay, although they do look terrible!ReplyCancel

  • workingwomenaustralia - 30 October 2012 - 9.26 am

    That is on my list for this weekend. We have a houseful (12 house guests!!) and it will be perfect for a grown up dessert.ReplyCancel

    • Kim-Marie Williams - 30 October 2012 - 5.41 pm

      Oh yes, perfect. You can prep it in advance (just remember to do the jelly four hours earlier), it only takes only large bowl (I use a dinner plate as a lid) and it’s good old school delight. You can also make them in glasses. I use latte glasses or tall glasses with parfait spoons. (I make individual tiramisus in latte glasses too).ReplyCancel

  • Sonia // She's Sonic - 30 October 2012 - 9.14 am

    Any dessert that incorporates alcohol is a winner in my books! Having said that, my ultimate favourite dessert is a chocolate self-saucing pudding (otherwise known as a chocolate fondant in fancy restaurants)!ReplyCancel

    • Kim-Marie Williams - 30 October 2012 - 5.42 pm

      Oh, I do heart a chocolate fondant. Delicious! One of my favourite desserts ever is Neil Perry’s homage to the Fat Duck’s deconstructed trifle. To. Die. For.ReplyCancel

  • Catherine RodieBlagg - 30 October 2012 - 7.56 am

    I don’t eat custard or cream so have never been a fan of trifle. I tried to make a yoghurt version once but it wasn’t the best to be honest.ReplyCancel

  • Sophie Allen - 30 October 2012 - 7.34 am

    My Mum makes trifle alot in summer. I think the canned raspberries are a great idea!ReplyCancel

  • Rachel from Redcliffe Style - 30 October 2012 - 7.28 am

    Yummm! I love a good triffle. That looks simple and delicious. Rachel xReplyCancel

Your email is never published or shared. Required fields are marked *



T w i t t e r
F r e s h   P o s t s
I n s t a g r a m
P i n t e r e s t