Step Back in Time With This Colonial Era Trifle Recipe

If you’ve ever wanted to taste a bit of history, a Colonial Era Trifle is the perfect dessert to transport you back to the 1700s. This layered delight, which crossed the Atlantic from England to the American colonies, was a symbol of indulgence for early settlers.

With layers of sponge cake, custard, fruit, and whipped cream, this dish was a rare sweet treat reserved for celebrations and special gatherings.

Today, you can recreate this historic dish with ingredients commonly found in any modern kitchen — a perfect blend of old-world charm and timeless flavor.

History

The trifle’s story begins in 16th-century England, where it started as a simple custard dessert. By the 17th and 18th centuries, the dish evolved, incorporating sponge cake soaked in fortified wine, along with custard and fruit layers.

When English settlers arrived in the American colonies, they brought the tradition of trifle-making with them. However, colonial versions often adapted to locally available ingredients — sometimes using biscuits, berries from the garden, or even molasses syrup instead of imported wines and refined sugar.

Trifles were reserved for the wealthier households due to the costly nature of sugar, imported sherry, and cream, making them a dessert of status at social gatherings.

Over time, trifles became more accessible, evolving into a beloved layered dessert across America.

Equipment

• Large glass trifle bowl (or any clear serving dish)
• Mixing bowls (I love this mixing bowl set)
• Whisk
• Knife (Chefs envy this knife set) (for slicing cake and fruit)
• Spoon or spatula (for layering)

Ingredients

For the Cake Layer

• 1 sponge cake or pound cake (store-bought or homemade)
• ½ cup sherry, port, or fruit juice (colonial trifles traditionally used fortified wines)

For the Custard

• 3 cups milk
• 4 egg yolks
• ½ cup sugar
• 2 tbsp flour
• 1 tsp vanilla extract (or a pinch of nutmeg for historical accuracy)

For the Fruit Layer

• 1 cup fresh berries (raspberries, blackberries, or sliced strawberries)
• ½ cup preserved fruits (peaches or cherries were common in the colonies)

For the Whipped Cream

• 1 cup heavy cream
• 2 tbsp sugar

Instructions

Step 1: Prepare the Custard

• In a medium saucepan (this is the FATHER of all saucepans!), heat the milk over medium heat until it’s warm but not boiling.
• In a separate bowl, whisk together the egg yolks, sugar, and flour until smooth.
• Slowly add a ladle (This wooden ladle is great) of warm milk into the egg mixture, whisking constantly to temper the eggs.
• Pour the tempered egg mixture back into the saucepan and cook over low heat, whisking constantly until thickened (about 5 minutes).
• Add vanilla extract (or nutmeg) and stir to combine. Set aside to cool.

Step 2: Slice and Soak the Cake

• Slice the sponge cake into cubes or thick slices.
• If using sherry or port, gently drizzle it over the cake pieces to soak them slightly.
• For a non-alcoholic option, use fruit juice instead.
• Let the cake sit for a few minutes to absorb the liquid.

Step 3: Layer the Trifle – First Layer

• Arrange a layer of soaked cake at the bottom of the trifle bowl.
• Top the cake with a generous spoonful of custard, spreading evenly.
• Scatter a handful of fresh and preserved fruits over the custard.

Step 4: Repeat the Layers

• Continue building layers: cake, custard, fruit, until the bowl is nearly full.
• The final layer should be a smooth spread of custard.

Step 5: Whip and Top With Cream

• Whip the heavy cream with sugar until soft peaks form.
• Spread or pipe the whipped cream over the top of the trifle.
• Optionally, garnish with extra berries or a sprinkle of nutmeg for a decorative touch.

Special Notes

• Historical Adaptations: In the colonies, not everyone had access to imported sherry or cream, so you can substitute these with apple cider or thickened milk if you want a more rustic version.
• Layering Tip: For the best presentation, use a clear glass bowl so the layers are visible — this was part of the trifle’s appeal even in colonial times.
• Make Ahead: Trifles taste better after chilling for a few hours, allowing the flavors to meld.

Nutrition

Nutrient	Amount per Serving
Calories	350 kcal
Carbohydrates	45 g
Protein	7 g
Fat	16 g
Sugar	32 g
Fiber	2 g