Layered Fruit Trifle with Custard & Cream

A refreshing, elegant dessert featuring layers of sponge, fruit compote, vanilla custard and whipped cream. Serves 8.

Ingredients

Sponge Cake

• 4 large eggs, room temperature
• 125 g caster sugar
• 100 g plain flour, sifted
• Pinch of salt
• Optional: 2 tbsp sweet sherry or fruit juice for soaking

Fruit Compote

• 500 g mixed berries (strawberries, raspberries, blueberries)
• 2 tbsp caster sugar
• 1 tbsp lemon juice

Vanilla Custard

• 600 ml whole milk
• 4 large egg yolks
• 50 g caster sugar
• 1 tbsp cornflour
• 1 tsp vanilla extract

Whipped Cream

• 300 ml double cream, chilled
• 2 tbsp icing sugar, sifted
• 1 tsp vanilla extract

To Decorate

• Handful of fresh berries
• Fresh mint leaves

Equipment

• 20 cm round cake tin
• Large mixing bowls
• Hand or stand mixer
• 9×13 cm (3 litre) trifle bowl or individual glasses

Instructions

1. Bake the sponge:
   1. Preheat oven to 180 °C (350 °F) fan. Grease and line the cake tin.
   2. Whisk egg whites with a pinch of salt until stiff peaks form. Gradually add half the sugar and continue whisking until glossy.
   3. In a separate bowl whisk yolks with remaining sugar until pale. Fold yolks into whites gently.
   4. Sift flour over the mixture and fold in until no streaks remain.
   5. Pour into tin, bake 20–25 minutes or until golden and springy. Cool on a wire rack.
2. Make the fruit compote:
   1. Place berries, sugar and lemon juice in a saucepan. Cook over medium heat, stirring, until fruit softens and juices thicken (5–7 minutes).
   2. Remove from heat, cool slightly. Set aside.
3. Prepare the custard:
   1. Heat milk in a saucepan until just below boiling.
   2. Whisk yolks, sugar and cornflour in a bowl until smooth.
   3. Gradually pour hot milk into yolk mixture, whisking constantly.
   4. Return mixture to pan. Cook over low heat, stirring, until thickened (do not boil).
   5. Remove from heat, stir in vanilla. Cool slightly, cover surface with cling film to prevent skin forming.
4. Whip the cream:
   1. In a chilled bowl, whisk cream with icing sugar and vanilla until soft peaks form. Do not overbeat.
5. Assemble the trifle:
   1. Cut sponge into cubes. Arrange one-third in the base of your trifle bowl. Drizzle with sherry or juice if using.
   2. Top with one-third of the fruit compote, spreading evenly.
   3. Pour one-third of the custard over fruit, smooth the surface.
   4. Add one-third of the whipped cream. Repeat layers twice more (sponge → fruit → custard → cream).
   5. Finish with the remaining whipped cream, scatter fresh berries on top and garnish with mint leaves.
6. Chill & serve:

   Cover and refrigerate for at least 4 hours (preferably overnight) to let flavors meld. Serve chilled.

Tips & Variations

• Substitute sponge with store-bought pound cake or ladyfingers.
• Use seasonal fruits: peaches, mangoes, cherries or mixed citrus segments.
• Infuse milk with a vanilla pod or citrus zest for extra aroma.
• Swap sherry for orange liqueur or omit alcohol for a kid-friendly version.