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English Berry Trifle

This is pretty served in a clear glass bowl.


  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3 cups milk
  • 3 egg yolks, beaten
  • 3 tablespoons butter or margarine
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1 (3 ounce) package ladyfingers
  • 2 tablespoons sherry
  • 2 cups sliced strawberries or raspberries (or both)
  • 1 cup chilled whipping cream
  • 2 tablespoons granulated sugar
  • 2 tablespoons toasted slivered almonds


  1. Mix 1/2 cup sugar, the cornstarch and salt in saucepan; gradually stir in milk. Heat to boiling over medium heat, stirring constantly; boil and stir 1 minute.
  2. Stir at least half of the hot mixture gradually into egg yolks. Stir back into hot mixture in saucepan. Boil and stir 1 minute.
  3. Remove from heat; stir in butter, vanilla extract and almond extract.
  4. Cover and refrigerate at least 3 hours.
  5. Split ladyfingers lengthwise into halves. Layer half of the ladyfingers, cut sides up, in 2-quart glass serving bowl.
  6. Sprinkle with 1 tablespoon of the sherry.
  7. Layer half of the strawberries and half of the cold egg yolks mixture over ladyfingers; repeat.
  8. Cover and refrigerate at least 4 hours but no longer than 8 hours.
  9. Beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff; spread over dessert.
  10. Sprinkle with almonds.

Yields 8 to 10 servings.

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