Red White & Blue Trifle
A layered, indulgent trifle blending Strawberries, Raspberries, and Blueberries with White Chocolate Custard, Sherry-Soaked Sponge, and Whipped Cream. This tongue-in-cheek British dessert flies the American colours for Independence Day— a sweet culinary olive branch across the Atlantic.
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Print PinServings: 8 Servings
Calories: 526kcal
Cost: £10.00
Equipment
- 3 Bowls
- 1 Whisk
- 1 Saucepan and Wooden Spoon
- 1 Glass Trifle Bowl
- 1 Piping Bag & Star Nozzle Or spoon cream on top
Ingredients
Sponge Base
- 300 g Vanilla Sponge Cake 10oz
- 100 ml Sweet Sherry or Madeira 3.5 fl oz
- Substitute with Orange Juice for non-alcoholic version
Fruit Layer
- 200 g Strawberries Hulled & Sliced, 7oz
- 150 g Raspberries 5oz
- 150 g Blueberries 5oz
- 1 Tbsp Caster Sugar 12g
- ½ each Lemon Juice from ½ Lemon, 1 Tbsp
White Chocolate Custard
- 300 ml Whole Milk 10 fl oz
- 200 ml Double Cream 7 fl oz
- 100 g White Chocolate Finely Chopped, 3.5oz
- 4 each Egg Yolks Large
- 60 g Caster Sugar 2oz
- 1 Tbsp Cornflour 8g
- 1 Tsp Vanilla Extract
Cream Topping
- 300 ml Double Cream 10 fl oz
- 1 Tbsp Icing Sugar 12g
- ½ Tsp Vanilla Paste or Extract
To Garnish
- Extra Berries – A handful of each
- Crushed Shortbread or Amaretti Biscuits – To sprinkle
- Edible Flowers or Flag Picks Optional
Instructions
Macerate the Berries
- Combine Strawberries, Raspberries, and Blueberries with Caster Sugar and Lemon Juice. Allow to sit for 20–30 minutes until juicy.
Prepare the White Chocolate Custard
- In a saucepan, gently heat the milk and cream until steaming. In a separate bowl, whisk Egg Yolks, Caster Sugar, and Cornflour until pale. Gradually pour the hot milk mixture into the yolks while whisking, then return the combined mix to the saucepan. Stir constantly over low heat until thickened. Remove from heat, stir in White Chocolate and Vanilla Extract until smooth. Cover with cling film, touching the surface, and chill.
Whip the Cream
- Whisk the Double Cream with Icing Sugar and Vanilla Paste until soft peaks form. Chill until needed.
Assemble the Trifle
- In a glass trifle bowl or individual glasses, layer as follows:
- Base: Lay pieces of Sponge Cake on the bottom and drizzle with Sherry or Juice.
- Fruit: Spoon over Macerated Berries with a little juice.
- Custard: Add a thick layer of White Chocolate Custard.
- Repeat layers if your dish allows, finishing with Custard. Chill for at least 2 hours.
Finish and Present
- Top with Whipped Cream. Garnish with Fresh Berries, Crushed Shortbread, and (optionally) Edible Flowers or a British Flag – because diplomacy should taste good.
Presentation
- Serve chilled in a large glass trifle bowl or in elegant stemmed glasses. For professional plating, pipe the Whipped Cream topping and finish with a controlled scatter of garnish. Ideal for celebratory buffets, picnics, or dessert stations with historical humour.
Notes
Some fruit jelly can also be added over the sponge and fruit to provide another texture.
Nutrition
Calories: 526kcal | Carbohydrates: 52g | Protein: 8g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 214mg | Sodium: 282mg | Potassium: 294mg | Fiber: 2g | Sugar: 39g | Vitamin A: 1198IU | Vitamin C: 23mg | Calcium: 163mg | Iron: 2mg
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