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Old English Trifle

 Old English Trifle
Loaded with cake cubes and fruit, a lovely layered trifle is always welcome at a holiday dinner. The creamy, homemade custard is well worth the effort. —Nancy O'Connor, Glen Ridge, New Jersey
12 ServingsPrep: 40 min. + chilling


  • 2 cups cubed sponge cake
  • 5 macaroon cookies, crumbled
  • 2 tablespoons sherry or orange juice
  • 2 tablespoons brandy or orange juice
  • 3 cups heavy whipping cream, divided
  • 4 egg yolks
  • 2 tablespoons sugar
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup fresh raspberries
  • 1 cup sliced fresh strawberries
  • 1 cup sliced peeled fresh or frozen peaches, thawed
  • 1/2 cup sliced almonds, toasted


  • Place cake cubes and crumbled cookies in a 3-qt. glass bowl. Drizzle
  • with sherry and brandy.
  • In a small saucepan, heat 1-3/4 cups cream until bubbles form around
  • sides of pan. In a small bowl, whisk egg yolks and sugar. Remove
  • cream from the heat; stir a small amount of hot cream into egg
  • mixture. Return all to the pan, stirring constantly. Cook and stir
  • until mixture is thickened and coats the back of a spoon; stir in
  • vanilla.
  • Layer the raspberries, strawberries and peaches over crumbled

2 of 2

Old English Trifle (continued)

Directions (continued)

  • cookies; spoon custard over fruit. Cover and refrigerate for at
  • least 1 hour.
  • In a large bowl, beat remaining cream until stiff peaks form. Pipe
  • over custard; sprinkle with almonds. Yield: 12 servings (1 cup
  • each).
Nutritional Facts: 1 cup equals 333 calories, 28 g fat (16 g saturated fat), 158 mg cholesterol, 46 mg sodium, 17 g carbohydrate, 2 g fiber, 4 g protein.