Tilly's trifle

Tilly's trifle

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(2 ratings)


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Cooking time

Prep: 1 hr Cook: 15 mins Plus chilling

Skill level

For the keen cook


Serves 8 - 10

Gordon Ramsay's traditional trifle is the perfect treat to satisfy the whole family.

Nutrition and extra info

Nutrition info

Nutrition per serving

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For the fruit layer

  • 4 sheets leaf gelatine
  • 650g jar Morello cherries
  • 2 tbsp redcurrant jelly
  • 1 Swiss roll
  • 3-4 tbsp medium dry sherry, optional
  • 70g amaretti biscuits, crushed

For the custard

  • 1 vanilla pod, split in half
  • 8 egg yolks
  • 50g golden caster sugar plus 1 tbsp
  • 4 tsp plain flour
  • 568ml pot double cream

For the topping

  • 284ml pot double cream
  • 50g chopped unsalted pistachios
  • 30g amaretti biscuits, crushed
  • handful physalis (Cape gooseberries)

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  1. First, make the jelly. Soak the gelatine leaves in cold water until floppy, then drain. Strain off the juice from the cherries into a jug – you should have around 350-400ml. Put the juice and the redcurrant jelly in a pan, stirring until it boils and the redcurrant jelly has melted. Take off the heat, cool for a few mins, then stir in the gelatine until it dissolves. Pour into a shallow pan or dish to cool, then chill until set.
  2. For the custard, scrape the vanilla seeds from the pod into a large bowl. Add the egg yolks, 40g sugar and the flour, then whisk until pale and creamy. Pour the cream into a medium-size pan and bring just to the boil. Gradually whisk the cream into the yolk mix. Wipe out the pan, then return the mixture to it. Cook slowly over a low heat, stirring with a wooden spoon until thickened – take extra care to stir well at the edges of the pan. Cool, stirring every so often.
  3. To assemble the trifle, slice the Swiss roll into 8 pieces and arrange on the base and around the inside of a large glass serving bowl. Sprinkle with the sherry, if using.
  4. Turn the jelly out onto a board and chop with a sharp knife. Scatter the drained cherries and chopped jelly on top of the Swiss roll, then sprinkle over the crushed amaretti.
  5. Pour the cooled custard over the biscuits, then return to the fridge until cold (about 2 hrs). For the topping, whip the cream to soft peaks with 1 tbsp sugar, then spoon or pipe it over the custard. The trifle can be covered and chilled for up to 2 days at this point.
  6. To serve, sprinkle over the pistachios and remaining amaretti. Push back the leaves of the physalis and poke the fruit into the cream.

Recipe from Good Food magazine, December 2006

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lovelylori's picture

Hello. trying this out for christmas. I see from the ingredient list for the custard it states 50g of golden caster sugar, but in the method it say 40g. I see that a tbsp is added at the end for the cream topping but where is the extra 10g to be used? Or is it just an error in the method or ingredients.

Looking forward to serving this to my family. Hope it's ok I only put in 40g.

suem0rg4n's picture
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Delicious - I couldn't find morello cherries, so I used tins of black cherries, which don't have as much flavour but it was still great. Everyone, even non-trifle lovers, had seconds!

onetwin's picture

this is a brilliant trifle, changed the decoration to shaven coconut pieces, loved by everyone including the five year old twins who asked for it especially for their birthday

jaimegeorge's picture

Delicious, didnt need any sherry perfect childrens special occasion pudding !

hannahcevans's picture
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Delicious! And a real crowd pleaser.