• 3 egg yolks
  • 25g corn flour
  • 50g caster sugar
  • 600 ml milk
  • 300 ml  single cream

For the filling

  • 2 packets trifle sponges
  • strawberry jam
  • 2 bought macaroons or 20 ratafias
  • 1 810g tin Pear halves in natural juice or light sirup
  • 250ml medium dry sherry
  • 175g red seedless grapes, halved

To decorate

  • 150 ml whipping cream
  • 50g flaked almonds, toasted

You will need a shallow 2.25 litre glas bowl


This is how you can make Victoria Trifle

Step 1

Put the egg yolks, cornflour and sugar into a large bowl, and stir together with a whisk. Heat the milk and cream together in a pan until hot but not boiling. Gradually whisk into the yolks, then return the mixture to the pan. Stir over a medium heat until the mixture comes to the boil and the custard thickens. Take off the heat, cover and allow to cool.

Step 2

Split the sponges and spread generously with strawberry jam, sandwich together ands arrange in the base of the dish close together, cutting to fit if neccessary. Crumble the macaroons or ratafias over the top. Combine 150ml of pear juice with the sherry and sprinkle over the sponge and crumbled biscuits. Level the surface by pressing down with a spoon.

Step 3

Drain the pears, discarding the remaining juice. Cut each half in three lengthways and arrange over the sponge fingers. Scatter the grapes on top, and spread the custard over the fruit. Cover and leave until cold before placing in the fridge to chill and set. Beat the whipping cream until just  stiff enough to hold a soft and floppy shape. Gently spread over the surface of the set custard, and scatter with the almonds. Chill until ready to serve. Can be kept in fridge for up to two days. Below is a video on how to make Victorian trifle by the English Heritage. Victorian Trifle – The Story

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