Ingredients
Scale
- 100g vanilla sponge cake, cubed (store-bought or homemade)
- 2 tbsp strawberry jam
- 100ml cold whole milk
- 20g cornstarch
- 2 egg yolks
- 2 tbsp sugar
- 1 tsp vanilla extract
- 200ml heavy cream, chilled
- 1 tbsp powdered sugar, for whipped cream
- 1 tsp lemon juice
- 1 tsp edible gold dust
- Edible glitter
- Fake holly berries (edible or candy)
Instructions
- Make custard: Whisk cornstarch and sugar with cold milk in a saucepan. Whisk egg yolks in a separate bowl, then add to milk mixture. Cook over medium heat, stirring constantly, until thickened (3–5 mins). Add vanilla, then cool, stirring occasionally to prevent skin.
- Layer trifle: In a glass bowl, dot sponge cake cubes with jam. Pour custard over. Chill 10 mins.
- Whip cream: Beat chilled cream, powdered sugar, and lemon juice until stiff peaks form.
- Top trifle: Spread whipped cream over custard layer. Sprinkle with gold dust and edible glitter. Garnish with holly berries.
- Chill 30 mins before serving. Best served same day.
Notes
- To keep it kid-friendly, omit alcohol (if using) and use non-dairy milk.
- Edible glitter and gold dust are optional but add magical sparkle!
- Make the custard ahead and chill up to 24 hours.
- For texture, add a layer of diced apples or stewed raspberries under the custard.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Method: Chilling and Layering
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 trifle
- Calories: 285 Kcal
- Sugar: 24g
- Sodium: 95mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
