Dessert: United Kingdom – Layered Sponge Cake, Custard, Cream, and Mixed Fruit

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 20 min

Cook 0 min

Additional 2 hrs

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 3 to 1 2 / 3 cups (300–400 g) sponge cake or store-bought ladyfingers
3 to 4 tbsp (45–60 ml) sherry or fruit juice (optional)
2 cups (500 ml) prepared custard (homemade or shop-bought)
1 1 / 4 cups (300 ml) whipping cream
2 tbsp (25 g) icing sugar
1 tsp (5 ml) vanilla extract
2 kiwis, sliced
1 cup (150 g) seedless grapes, halved
1 / 2 cup (90 g) pomegranate seeds
2 to 3 tbsp (30–45 g) raspberry or strawberry jam (optional)

Show original ingredient measurements

1 1 / 3 to 1 2 / 3 cups (300–400 g) sponge cake or store-bought ladyfingers
3 to 4 tbsp (45–60 ml) sherry or fruit juice (optional)
2 cups (500 ml) prepared custard (homemade or shop-bought)
1 1 / 4 cups (300 ml) whipping cream
2 tbsp (25 g) icing sugar
1 tsp vanilla extract
2 kiwis, sliced
1 cup (150 g) seedless grapes, halved
1 / 2 cup (90 g) pomegranate seeds
2 to 3 tbsp (30–45 g) raspberry or strawberry jam (optional)

Instructions

1. Cut sponge into pieces and arrange a layer on the bottom of a large glass bowl. Brush lightly with sherry or fruit juice; spread a thin layer of jam if using.
2. Pour or spoon a layer of custard over the sponge to cover.
3. Add a layer of sliced kiwi, grapes and pomegranate seeds.
4. Repeat sponge and custard layers if your bowl allows, finishing with a smooth custard layer.
5. Whip the cream with icing sugar and vanilla to firm peaks; spread over the top of the trifle.
6. Scatter remaining fruit on top and chill at least 2 hours before serving.