Ingredients
Scale
- 2 vanilla sponge cakes, sliced horizontally (or 12 oz store-bought sponge)
- ½ cup strawberry jam
- 2 cups cold custard (homemade or boxed, chilled)
- 1 cup heavy cream, whipped to stiff peaks
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- ½ cup mixed fresh berries (strawberries, blueberries, raspberries)
- Edible silver luster dust or sparkles
- Fondant mini witch hats or star-shaped fondant cutouts (optional)
Instructions
- Place half the sliced sponge in the bottom of a clear glass bowl. Brush lightly with simple syrup (optional) or a bit of jam.
- Spread half the jam evenly over the sponge.
- Pour chilled custard over jam and refrigerate 15 minutes to set slightly.
- Layer remaining sponge on top, then dollop with remaining jam if desired.
- Pour remaining custard over and chill 30+ minutes.
- Just before serving, pipe or spread whipped cream (sweetened with sugar and vanilla) over custard.
- Garnish with berries, edible glitter, and fondant motifs.
Notes
- For gluten-free: use GF sponge or alternate with ladyfingers.
- For vegan: use coconut custard, aquafaba whip, vegan jam & butter-free sponge.
- Make ahead: assemble without cream & garnish up to 24 hours in advance.
- Prep Time: 20 min
- Cook Time: 10 min
- Method: Assembly
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 trifle cup (≈250 g)
- Calories: 380 Kcal
- Sugar: 28 g
- Sodium: 140 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg
