What is an Red, White and Blue Trifle Recipe? It is a cake well soaked with sherry and served with a boiled custard poured over it.
Trifle (TRI-fuhl) – The word “trifle” comes from the old French term “trufle,” and literally means something whimsical or of little consequence. A proper English trifle is made with real egg custard poured over sponge cake soaked in fruit and sherry and topped with whipped cream. The English call this cake a “Tipsy Pudding.” President George Washington is said to have preferred trifles over all other desserts.
I was asked to create this Red, White and Blue Trifle for the 4th of July celebration.
Please check out my Old-Fashioned 4th of July Picnic menu which includes this beautiful English Red, White and Blue Trifle.
- 1 (18 1/4-ounce) package yellow cake mix*
- 3 cups fresh raspberries and blueberries, divided**
- 2 tablespoons granulated sugar
- 1 cup raspberry jam, divided
- 1/2 cup sherry or brandy, divided (optional)
- 1 (6-serving) size vanilla pudding mix (not instant)
- 3 cups milk
- 2 cups sweetened whipped cream
- Almonds, toasted and sliced
Prepare the yellow cake according to package directions using a 9-inch cake pan (reserve one layer for another use).
In a large bowl, mix together berries and sugar; let set at room temperature for at least 30 minutes to let juices form.
Slice one baked cake layer horizontally into two equal layers. Place one sliced cake layer into a trifle dish or a large glass bowl with straight sides; cover with 1/2 cup raspberry jam and 1/2 of the berries and juice.
Pour 1/4 cup sherry or brandy over the top, as evenly as possible. Place the second sliced cake layer on top and cover with remaining raspberry jam, berries, and berry juice; pour remaining sherry or brandy over the top.
Prepare the vanilla pudding according to package directions, using only 3 cups of milk. Pour hot pudding over the top of the cake; let cool. When cool, spread with whipped cream. Decorate with toasted sliced almonds. Cover with plastic wrap and refrigerate overnight.
When ready to serve, decorate top with whole berries
Makes 10 to 12 servings.
* A purchased sponge cake may be substituted.
** Fresh local strawberries may also be used.