English Trifle

English Trifle

Yield: Makes 8 servings



  • ½ recipe Pound Cake, cut into bitesize pieces
  • 1/3 cup water
  • 2/3 cup sugar, divided
  • 3 Tbsp. orange juice
  • 3 Tbsp. cornstarch
  • 2 eggs
  • 2 cups milk
  • 1 tsp. vanilla extract
  • 1 cup chilled heavy cream
  • 1 Tbsp. light brown sugar
  • 2 cups assorted berries, cut up and tossed with 2 Tbsp. sugar
  • Garnish with additional fruit or chopped nuts if desired


  1. Prepare a simple syrup by bringing 1/3 cup sugar and water to a boil in a small saucepan. Remove from heat and allow to cool to room temperature.
  2. In a large bowl, mix together the simple syrup and orange juice. Toss in the Pound Cake pieces to moisten the cake. Set aside.
  3. In a microwave-safe bowl combine remaining 1/3 cup of sugar and cornstarch. Whisk in the eggs and milk. Microwave on HIGH for 2 minutes; then whisk well.
  4. Microwave another 3-5 minutes, or until thickened. Stir in vanilla. Lay plastic wrap over the pudding to keep “skin” from forming. Quick chill in the freezer for 15 minutes.
  5. Whip together the heavy cream and brown sugar until stiff.
  6. In individual glass stemware, layer the ingredients in the following order: ¼ cup cake, 1 ½ Tbsp. pudding, 2 Tbsp. brown sugar whipped cream, and 2 Tbsp. berries. Repeat layers. Decorate with more fruit, finely chopped nuts, or rosettes of additional whipped cream.


Equipment Needed: Measuring cups and spoons, Saucepan, Wooden spoon, Knife, Microwave-safe bowl, Whisk, Plastic wrap, Bowls, Electric mixer, 8 individual glass stemware cups (8-10 oz.) to serve in.

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