My Favourite Easy Trifle
Some desserts earn a permanent place on the Christmas table simply because everyone loves them, and this easy trifle is one of mine. It has all those familiar layers of soft sponge, creamy custard, fresh berries and whipped cream, without needing to make every component from scratch.
Using a jam-filled sponge roll and ready-made thick custard keeps the preparation wonderfully simple. A little ginger ale drizzled over the sponge adds moisture and flavour, while raspberries or strawberries help balance all that sweetness.
Best of all, trifle is meant to be made ahead. Assemble it earlier in the day — or even the night before — and leave it in the fridge while you get on with everything else. By serving time, the layers have softened together, and dessert is already taken care of.
Other Recipes You May Like
For a few more sweet treats to add to the Christmas table, try:
From The Sweet Season
This easy trifle is one of the recipes included in my The Sweet Season – Volume One eBook, a collection I put together with simple Christmas desserts and sweet treats for sharing throughout the festive season.
If this is the sort of recipe you enjoy — uncomplicated, family-friendly and easy to prepare ahead — you can find the rest of the collection here:
My Favourite Easy Trifle
Serves: 8–10
Prep Time: 10 minutes
Chill Time: 3–4 hours
Total Time: 3 hours 10 minutes
Ingredients
- 1 packet jam-filled sponge roll
- 2 × 1L cartons thick custard
- 500ml whipping cream
- Fresh raspberries or strawberries
- Ginger ale
Optional, for decorating:
- Extra fresh berries
- Grated or chopped chocolate
Method
- Cut the jam-filled sponge roll into even rounds and arrange a full layer over the bottom of a large trifle bowl.
- Lightly drizzle the sponge with ginger ale to soften it and add flavour. You only need enough to moisten the sponge rather than soak it completely.
- Pour over a generous layer of thick custard and spread gently to the edges.
- Scatter a handful of fresh raspberries or sliced strawberries over the custard.
- Whip the cream until soft peaks form, then spoon or pipe a layer over the berries.
- Repeat the layers of sponge, ginger ale, custard, berries and cream until the bowl is full, finishing with a layer of whipped cream.
- Decorate with extra fresh berries and grated or chopped chocolate, if desired.
- Refrigerate for at least 7-8 hours, or overnight, to allow the layers to soften and the flavours to come together. I think it is the best the next day.
What to Serve With
Trifle is quite a complete dessert on its own, but for a larger Christmas dessert table you could serve it alongside:
- Pavlova
- Fresh seasonal fruit
- Rocky road
- Shortbread
- Christmas cake
- A platter of fresh berries
- Tea or coffee after dinner
Stacey’s Kitchen Tips
- Don’t completely soak the sponge with ginger ale. A light drizzle is enough to soften it without making the trifle watery.
- Use a thick custard rather than a pouring custard so the layers hold together better.
- Whip the cream only to soft peaks so it stays light and easy to spread.
- A clear glass trifle bowl is ideal because you can see all those lovely layers.
- Make the trifle several hours before serving to give the sponge time to soften.
- This is also a handy recipe for using leftover sponge cake or Swiss roll.
Variations & Substitutions
- Swap the ginger ale for lemonade for a slightly different flavour.
- Berry juice can be used instead if you’d prefer a non-fizzy option.
- Use raspberries, strawberries or a mixture of both.
- Replace the jam sponge roll with leftover sponge cake, Swiss roll or trifle sponge fingers.
- Add sliced peaches or other soft fruit between the layers.
- Sprinkle grated milk or dark chocolate over the top.
- For an extra festive finish, pile plenty of fresh berries over the final cream layer.
Storage, Freezer & Make-Ahead Notes
This trifle is best made at least 7-8 hours ahead, although you can assemble it the night before and refrigerate overnight. I think it is best the next day.
Cover and store leftovers in the refrigerator for up to 2–3 days. The sponge will continue to soften as it sits, so the trifle is generally at its best within the first day or two.
Freezing isn’t recommended. The custard, whipped cream and fresh fruit can change texture once frozen and thawed.
Final Thoughts
Trifle doesn’t need to be complicated to be good. In fact, that’s probably one of the reasons I keep coming back to this version. Using a few convenient ingredients means you can put together a generous family dessert without spending half the day in the kitchen.
It’s also one of those recipes you can easily make your own. Change the berries, use whatever sponge you have available, add chocolate on top or keep it completely simple. And because it needs several hours in the fridge, it’s one less thing to think about when everyone arrives.
Sometimes the easy recipes are the ones that end up becoming family favourites.
Stacey
My Favourite Easy Trifle
Ingredients
- 1 packet jam-filled sponge roll
- 2 x 1L cartons thick custard
- 500 ml whipping cream
- fresh raspberries or strawberries
- ginger ale
Optional, for decorating:
- extra fresh berries
- grated or chopped chocolate
Instructions
- Cut the jam-filled sponge roll into even rounds and arrange a full layer over the bottom of a large trifle bowl.
- Lightly drizzle the sponge with ginger ale to soften it and add flavour. You only need enough to moisten the sponge rather than soak it completely.
- Pour over a generous layer of thick custard and spread gently to the edges.
- Scatter a handful of fresh raspberries or sliced strawberries over the custard.
- Whip the cream until soft peaks form, then spoon or pipe a layer over the berries.
- Repeat the layers of sponge, ginger ale, custard, berries and cream until the bowl is full, finishing with a layer of whipped cream.
- Decorate with extra fresh berries and grated or chopped chocolate, if desired.
- Refrigerate for at least 7-8 hours, or overnight, to allow the layers to soften and the flavours to come together. I think it is best the next day.
Notes
Notes
- Use thick custard so the trifle layers hold together well.
- Drizzle the sponge lightly with ginger ale rather than soaking it.
- Chill for at least 7-8 hours before serving. Over night is the best.
Variations
- Swap ginger ale for lemonade or berry juice.
- Use raspberries, strawberries or a mixture of both.
- Leftover sponge, Swiss roll or trifle sponge fingers can replace the jam roll.
Storage
- Refrigerate for up to 2–3 days.
- Can be assembled the night before serving.
- Freezing isn’t recommended.
