• 1 package orange or cherry gelatin dessert
  • One 10 inch sponge cake
  • 1/3 cup fruit jam or jelly
  • 1/2 cup sweet sherry
  • 1 cup blueberries
  • 4 apricots, pitted and cut into eighths*
  • Extra fruit, for decoration
  • Pastry Cream
  • 6 egg yolks
  • 1/2 cup sugar
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, whipped


Make the gelatin according to package directions. Chill in the refrigerator for at least 1 hour, until set.

Cut the cake horizontally into 3 layers and spread 1 side of each layer with the jelly. Sandwich the layers back together and then cut into cubes and sprinkle with the sherry. Set aside until needed.

Pastry Cream:

Whisk the egg yolks and sugar until thick and pale. Whisk in the flour.

Add the milk to the egg yolk mixture. Whisk until the pastry cream is smooth and has no lumps.

Cook the pastry cream over low heat, whisking constantly, until the mixture thickens. Remove from heat and cool. Stir in the vanilla.

Fold the pastry cream into the lightly whipped cream.

To assemble the trifle, arrange one-third of the cake pieces on the bottom of a 1-quart bowl. Top with one-third of the gelatin and fruits and one-third of the pastry cream mixture. Repeat these layers, finishing with a pastry cream layer and decorating with the extra fruit.

Refrigerate for at least 2 hours. The trifle is best left overnight before serving.

*with exception of pineapple, any fruit in season can be used in the layers of the trifle.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2824

nutrition information per serving

681 calories; 24g total fat; 351mg cholesterol; 410mg sodium; 103g carbohydrates; 2g fiber; 13g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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