How To Make Trifle Recipe

Triffle recipe
Download the printable Trifle Recipe.

How To Make A Trifle Special

Here at Sussex Chef we are always looking out for ways to make everything we do that extra bit special! So when a customer asks for something simple like a trifle, we go out of our way to make that trifle special while still retaining its simple identity.

Trifle recipe

For the trifle you will need:


  1. To make the chocolate cup:
  • 1kg Good quality chocolate (some reserved for grating).
  • 20g coco butter (finely grated).

To make the Jelly:

  • 7 leaves of gelotine
  • 400g red fruit.
  • ½ pint hot water.
  • 1 ½ pint cold water.
  • Sugar to taste.


To make the custard:

  • 1 vanilla pod.
  • 1 ½ pints double cream
  • 200g sugar
  • 10 egg yolks


For the Sponge:

  • 200g sugar
  • 200g self-raising flour
  • 4 eggs


To Finnish:

  • Chocolate for grating.
  • Mixed berries
  • Cream for whipping
  • A splash (or more) of sherry


Chocolate cup

If you’re fortunate to have a Clifton waterbath add your chocolate and finely grated coco-butter to a pouch and vacuum pack it. Place it in the water bath at 34.5°c for 6 hours (or over night) as long as the chocolate is in a good tempered state this will negate the need to melt and re temper it.

The reason we ate adding coco-butter is to make the chocolate stronger, add too much though and it will have a unpleasant texture as it will resist melting in your mouth.

If you don’t you can learn how to temper chocolate on this site, it’s a long process but really rewarding when you do it right, when learnt to do it i went a bit coco-loco and every one was getting chocolate gifts!

Polish a steel bowl (it must be really clean and dry to give your chocolate a nice shine) and working quickly paint your bowl with a thick layer of chocolate, when the first layer is set replete until there are no holes and you are happy with how it looks.

Leave it to set at room temperature, do not put it in the fridge or it will condensate and you will end up with a poor finish.

Once it is set, to release mine I pulled the rim of the bowl in an outward motion and turned upside down and gave it one tap and it came out beautifully.

Home made fruit jelly

To make this really simple fruit jelly:

Soak the gelatine leaves in some cold water (tap water not the water mentioned in the recipe and be sure to check the recommended setting levels the catering ones are quite long and very in weight) keep in mind that the acid in the fruit will counter the gelatine a little as we are not boiling the fruit to destroy the acids because we are going for a natural flavour here!

Blitz up the berries in the cold water and pass through a sieve.

Take the gelatine out of the cold water and add to the hot water, pass this into the fruit water then add sugar to get the desired sweetness and set in the fridge.

Home made Custard

Split the vanilla pod length ways and scrape out the seeds and add them and the remaining pod the cream, bring to the boil and leave to cool slightly.

Mix the sugar and eggs together and then add the cream.

You now have to options:

Sous vide the custard to 82°c (and once it is cooked, be sure to whisk it well before refrigerating it).


Place in a pan on a medium heat until it becomes thick and glossy and coats the back of a spoon well (you want it as thick as possible). Be careful not to get it too hot or you will scramble the eggs! If this is going to be your first attempt at making home-made custard I’d recommend you try cooking a 1/4 of the mixture to see how you get on!

When cooked allow to cool the refrigerate.

Home made Sponge

This is the most basic sponge on the planet:

Pre-heat the oven to 200°c (fan oven)

Take the eggs and sugar and put them in a mixer with the whisk attachment until they are really light and fluffy (about 3 times the volume that you had to started with) mean while sieve the flower then fold in gently to the eggs and sugar.

Spread your sponge mixture on to a baking tray lined with baking parchment and cook until blonde (about 15 mins depending on the size of the tray/s).

Tip: If your oven cooks unevenly turn your tray by 90° half way through cooking?

To Finnish

Whip the cream and place in a pipping bag with a stared nozzle and follow the video above to bring all your wonderful home made elements together!

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