Party trifle recipe

Everyone loves a good trifle and this version from Billingtons is the ultimate crowd pleasing pud.

Wow your friends and family with this delicious multi layered showstopper of a trifle!

Everyone loves a good trifle and this version from Billingtons is the ultimate crowd pleasing pud.

Party Trifle

Preparation 2 hrs plus setting time - Serves 20

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What you'll need: 

  • 4 tsp Billington’s Golden Caster Sugar
  • 8 trifle sponges / ladyfinger biscuits, or 1 sliced Swiss roll 250g mixed frozen berries
  • 1 small wineglass Grand Marnier/ Madiera 135g pack raspberry jelly 550ml whole milk 250g frozen berries mix 35g sachet strawberry blancmange 450g tinned mandarin segments, drained 135g packet orange jelly


For the custard:

  • 4 tbsp Billington’s Golden Caster Sugar
  • 300ml whole milk
  • 300ml double cream
  • 2 tsp vanilla bean paste
  • 6 large egg yolks
  • 1tbsp corn flour, heaped

 For the meringue:

  • 90g Billington’s Golden Caster Sugar
  • 2 medium egg whites, at room temperature Pinch of salt 2tsp vanilla extract


  1. Lay out the sponges or Swiss roll on the bottom of a large glass bowl. Scatter the berries over your sponge base and drizzle with the Grand Marnier/Madeira wine.
  2. Tear up the raspberry jelly squares, put them in a jug and add 275ml boiling water. Stir until dissolved, and then add 250ml cold water. Pour half over the sponge and berries, place in the fridge for 30 minutes to slightly set whilst covering the remaining orange jelly with cling film then pour over the rest of the jelly when ready.
  3. Pour a little of the milk into a bowl with 2tsp of Billington’s Golden Caster Sugar and the blancmange powder and mix until dissolved. Bring the rest of your milk to the boil then add to the blancmange mix. Whisk well and return to the heat, continuously whisking as you bring it back to the boil.
  4. Pour the blancmange into a bowl and allow to cool, whisking occasionally, then pour half over the set raspberry jelly layer. Allow the blancmange layer to set in the fridge completely.
  5. Scatter the mandarin segments on top of the pink blancmange layer. Make the orange jelly the same way as the raspberry jelly and allow to cool slightly before pouring half over the mandarins. Put back in the fridge for 30 minutes whilst covering the jelly as before. Pour over the rest of the jelly when ready.
  6. To make your custard, pour the milk and cream into a thick-bottomed, wide base pan and heat gently on a medium heat until almost boiling. Careful not let it actually boil though.
  7. Beat the egg yolks, sugar, vanilla bean paste and corn flour together in a large bowl until smooth then pour the hot milk through a sieve into the egg mixture, stirring continuously with a whisk.
  8. Pour the custard back into a clean new pan and whisk continuously. Heat until the custard thickens and thickly coats the back of a wooden spoon without dripping off. Once you are happy with the thickness, pour into a clean bowl or large jug to cool, pressing some Clingfilm or damp greaseproof paper right on to the surface to prevent a skin forming. Leave to cool.
  9. Spoon the custard over the mandarin layer and smooth to make level. Chill whilst you make your meringue topping.
  10. Whisk the egg whites with a pinch of salt until holding stiff peaks. Take care not to over beat; as soon as the whites are holding their shape it is time to begin adding the sugar.
  11. Once the egg whites are stiff, add the golden caster sugar in increments of 4, thoroughly whisking each time. Continue adding all of the sugar until you have a stiff glossy meringue mixture. Add the vanilla extract at the end of the last mix.
  12. Place dollops of fluffy meringue in a pattern all across the top of the custard layer, using a spoon or palette knife to create nice snowy peaks.
  13. Using a blow torch (or under a hot grill) just toast the top of the meringue to make slightly golden and charred. Serve with lashings of whipped cream using a little vanilla extract when whipping to add extra flavour.

This recipe was by baking expert, Juliet Sear.

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