Glam trifle slice

Glam trifle slice

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(15 ratings)

Cook: 10 mins Prep 1 hr 30 mins + lots of chilling in between

More effort

Serves 8 - 10
Everyone's favourite layered dessert gets a smart makeover - custard, raspberry, jelly and cream in a neat terrine

Nutrition and extra info

Nutrition: per serving (10)

  • kcal530
  • fat35g
  • saturates22g
  • carbs47g
  • sugars37g
  • fibre1g
  • protein6g
  • salt0.4g
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  • flavourless oil, for greasing
  • 1 shop-bought large madeira loaf cake
  • 250ml double cream
  • 2 tbsp icing sugar
  • few sprinkles (optional)

For the cream layer

  • 2 gelatine leaves
  • 200ml double cream
  • 3 tbsp sweet sherry
  • 100g mascarpone
  • 4 tbsp icing sugar

For the custard layer

  • 2 gelatine leaves
  • 3 tbsp custard powder
  • 3 tbsp icing sugar
  • 400ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

For the jelly layer

  • 135g pack raspberry jelly



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 350g frozen raspberry, defrosted



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…


  1. Grease a 900g loaf tin, then line with cling film – as smooth as you can get it. Use 1 long strip of baking parchment to line the base and ends of the tin, leaving some sticking up at each end to help you pull the loaf free later. Criss-cross another piece of parchment to line the base and longer sides.

  2. For the cream layer, soak the gelatine in cold water. Gently warm the cream and sherry in a saucepan. When the gelatine is softened, squeeze out excess water, take the cream off the heat and stir in the gelatine until dissolved. Gently whisk in the mascarpone and icing sugar until smooth, then scrape into the tin and bang a couple of times to level. Chill until set – about 1 hr.

  3. Start each following layer while the previous layer is chilling. For the custard layer, soak the gelatine in cold water. Make up the custard following pack instructions, but using the quantities we’ve given. When the gelatine is soft, squeeze out excess water, remove the custard from the heat and stir in the gelatine until melted. Lay cling film directly on the surface of the custard to stop a skin forming, then cool. Once room temp, scrape into the tin on top of the set cream layer, as above. Chill again until set.

  4. Make up the raspberry jelly following pack instructions but using 300ml water. Whizz with 150g of the raspberries, then sieve. Cool to room temp, then scatter the remaining raspberries over the set custard layer in the tin. Pour over the raspberry jelly and chill until the jelly is almost set.

  5. Trim the brown edges from the Madeira cake, then cut it lengthways into big slices 1.5-2cm thick. Cover the jelly with sponge, like a puzzle, using as few bits as possible. Push slightly into the jelly to stick, then cover in cling film and chill until completely set, ideally overnight.

  6. To serve, turn the tin upside-down onto your serving plate. Ease the loaf from the tin using the overhanging parchment and gently peel off the cling film, then the parchment. Whip the final 250ml cream with the sifted icing sugar until thick enough to hold its shape. Spoon into a food bag, snip off the corner and pipe onto the top. Scatter with sprinkles, if you like.

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Comments, questions and tips

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29th May, 2020
My son found this recipe in the magazine and nagged me for 3 months to make him the cake. It takes ages to do it, but it is so worth it! We loved it, and made it a few times as a birthday cake. It looks impressive and it tastes fabulous! Just plan with half a day at least and take your time.
19th Apr, 2020
This is a real show stopper dessert that is great for dinner parties and as it can be sliced easily into portions It’s great if you have a lot of people to feed! Recipe can be followed exactly and it turns out fabulous! My tip would be to completely set a layer of jelly about 1cm after the custard layer. Then place the Madeira cake on top of the set jelly layer and pour another serving of jelly over it to then set in the fridge as otherwise the cake is dry.
ScarlettKitsune's picture
25th Dec, 2018
I have made this for two Christmases in a row and at a dinner party, and it's always amazing. Everybody loves it, it's just a beautiful dessert coming out. After the first time making it, I started adding the sponge to the last layer *before* putting it in to set. The sponge soaks up some of the jelly mixture and becomes a lot more moist and more like a conventional trifle. I usually turn it out of the pan and pipe the cream on just before it's ready to serve.
spindoctor's picture
11th Jun, 2018
The recipe instruction tell you to cover the sponge with clingfilm before putting in the fridge! "Cover the jelly with the sponge, like a puzzle, using as few bits as possible. Push slightly into the jelly to stick, then cover in cling film and chill until completely set, ideally overnight."
31st Dec, 2016
This is fast becoming a family favourite. About to make it for the 5th time. I don't add the sherry, but stick to the rest of the recipe.
kathryndonna's picture
29th Dec, 2016
What a great recipe! I made this to take to a family meal and it transported perfectly in the tin. I followed the recipe almost to the letter although I made my own cake, a lemon drizzle, for the final layer. I gave it a liberal brush of lemon syrup before adding it to the almost set jelly and it was delicious. Really easy to do and the layers set pretty quickly. I followed the advice about adding the next layer before the previous one is completely set and it seemed to work as I had no problem with them not holding in place. I didn't add any extra cream on the top, mainly as I was travelling with it and didn't turn it out until I got there but it didn't need it and I took some sprinkles with me to pretty it up a bit although it would have been just fine without. It looked beautiful as it was cut and each layer tasted delicious. Definitely one to do again.
26th Dec, 2016
Not at all difficult to make and looks so impressive. I omitted the icing sugar in the custard and the cream on the top. I thought it was plenty sweet enough. If I make this again - and I probably will - I think I would change the cake layer as it was rather dry, maybe sprinkle some sherry on it and make it a bit thinner.
26th Dec, 2015
This was a great success, take your time to make it, I made the custard layer with vanilla custard, made with eggs and single cream, and did the fruit layer from a terrine recipe, fresh fruit, wine, sparkling water, and apple and cranberry juice with a bit of extra gelatine as I was afraid it might not going to be firm enough. Put the cake layer on then poured a bit of the jelly on it so it was another jelly layer. Delicious.
11th Aug, 2013
This was a really easy pudding (though time consuming with the layers, but I didn't mind that) and it looked absolutely wonderful to serve to my guests who were so impressed. The added use of the raspberries in the jelly and the mascarpone in the cream made it not too sweet or sickly. It came out of the tin very easily with the cling film. The only thing that didn't work in it was the baking parchment, but I didn't need it to get the pudding out so next time I won't be using it. I also may experiment next time with the sponge going into the jelly as it was rather dry on top even being covered with cling film. But overall a really easy but super impressive dessert.
6th Jan, 2013
Easy to make, looks fab and tastes great!!


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ScarlettKitsune's picture
17th Oct, 2017
Before the putting the last layer in the fridge to set, put the sponge in place and allow it to soak up the jelly mixture a little before putting it in the fridge to set. This makes the sponge taste a little more like a conventional trifle.
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