Whether my grandma was hosting Sunday night dinner, or enjoying a meal in someone else’s home, she always brought a trifle with her. Always. It was her signature dish (outside of her Yorkshire puddings), and my aunts and uncles would actually fight over who got to take the leftovers home.
I have never been a huge fan of trifle (I much prefer a good chocolate chip cookie or a piece of cheesecake), but with the holidays approaching, I wanted to share my Grandma’s recipe to help keep her memory alive as Christmas is never the same without her.
My grandma's famous trifle recipe
Author: Dani Ryan
Recipe type: Dessert
- Sponge cake or Lady Finger biscuits
- Sherry (optional)
- Tinned fruit of your choice (my grandma liked to use tinned mandarin oranges and peaches)
- Jello, preferably the same color as the tinned fruit
- Fresh whipped cream
- On the bottom of a large glass bowl, spread a layer of plain sponge cake/Lady Finger biscuits.
- Soak sparingly with sherry (optional).
- Add a layer of tinned fruit.
- Cover the fruit with Jello, making sure the Jello is cool but not set.
- Put bowl in fridge and allow Jello to set.
- Add a layer of custard, making sure it is cool enough that it does not melt the Jello.
- Add a layer of fresh whipped cream.
- Decorate top as desired. My grandma liked to use mandarin orange segments, which she would place around the edges and in the middle of the whipped cream, but you can add all sorts of things to make yours look pretty!
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