Monday, April 24, 2017

Blackberry Jam Trifle

It's been many years since I've made a Trifle.
Such an interesting word, Trifle, a lovely layered dessert, full of custard and topped with whipped cream, with notes of fruit and jam and a touch of booze.
Blackberry Jam Trifle

And depending on where and when you first encountered a trifle, it can be served with layers of jelly or jellied fruit or jam or a combo.
The cake layers can be everything from a pound cake, an angel food cake or a Madeira cake, sliced and layered, or ladyfingers or ? 
I spotted a package of Ladyfingers at Trader Joe's awhile back and went TRIFLE!!!  At least the little imaginary light-bulb sitting over my head flashed.
OK, so I was the only one who saw it.

This past Easter we were invited out to dinner and I asked if I could bring the dessert.   I had a use for those Ladyfingers and a purpose and best of all, an excuse to make a trifle.
Here's the pictures and the recipe follows.
Dipping Ladyfingers in jam

Dipping Ladyfingers in jam
Ladyfingers and jam in bottom of bowl
Ladyfingers and jam on top of one layer of custard
Layered Trifle in fridge
Blackberry Jam Trifle, side view
And it was so good, I had the leftovers for breakfast.
It had milk and fruit and a little carbs, so...
Blackberry Jam Trifle

I love a jam trifle, it's probably one of the easiest trifles to make. 
And....  Drum roll please...
This recipe got featured over at Miz Helen's Country Cottage
Miz Helen’s Country Cottage
yield: Serves 6print recipe

Blackberry Jam Trifle

prep time: 10 MINScook time: 1 hourtotal time: 1 hours and 10 mins
This classic English dessert is easy to make, delicious to eat and will fit almost any occasion, from a High Tea to a Birthday Celebration, dessert or just because.


  • 1 package Ladyfingers
  • 1/2 cup Sherry + more if needed
  • 1/2 cup seedless Blackberry Jam
  • 3 cups prepared custard
  • 2 cups whipped cream
  • 1 tablespoon confectioners sugar
  • 3 tablespoons Bird's Custard Powder
  • 3 tablespoons Sugar
  • 3 cups milk


  1. Prepare Custard according to directions on the Bird's Custard Powder can or make 3 cups custard from scratch. Set aside to cool. 
  2.  Measure out the sherry, place in a shallow bowl, then take the jam out, place in a saucer and mash it with a fork to break it up a little. You can also heat it a little to make it more liquid. 
  3. Open package of ladyfingers, or if using a cake, cut it into small squares, 1-2 inches by 1-2 inches in diameter. 
  4. Brush or dip the cake into the sherry and then either brush or spread a half teaspoon of jam on each ladyfinger. 
  5. Place a layer in the bottom of a clear glass bowl. When one layer has been done, pour 1 cup of custard evenly over the top of the cake layer, then do another layer of cake and jam. Pour the second cup of custard over that layer and repeat with the final layer. (my package of Ladyfingers contained 4 pouches, for a total of 20 ladyfingers. I used all of them.)
  6. Pour the third cup of custard over the final layer, place a piece of plastic wrap over the top and refrigerate for one hour or so. 
  7. When ready to serve, whip up 1/2 pint of heavy whipping cream, sweeten with one tablespoon Confectioners sugar and dollop on top of the Trifle. Serve.
Created using The Recipes Generator
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. Sid, your trifle looks beautiful! I always use raspberry or strawberry jam, out of habit, but I love blackberry jam, so next time ...

  2. Thank you. I usually use raspberry jam or strawberry as well. But I didn't have either one, and there was this jar of blackberry jam sitting there, not doing anything useful, so I used it. And I am glad I did.
    I'd like to invite you to join us next Monday for my First Monday Favorites. I ask fellow food blogger to share the one recipe they made the previous month that excited, surprised and delighted them. Not the one with the most page views but their personal favorite. There will be a link at the bottom of the post you can link to, or you can even make a special post. If you would like the link code, my email is SidMunkholm at gmail dot com.

  3. It's been a long time since I've made a trifle as well. I need to remedy that! Gorgeous!

    1. Yes, you do. There is nothing quite like a trifle for making the mouth happy.

  4. Congratulations!
    Your recipe is featured on The Top Ten for Full Plate Thursday! Your post will be pinned to the Full Plate Thursday Features Board and sure hope you enjoy your new Red Plate.
    Miz Helen

    1. Thanks so much for the plate. I'm featuring it in the post. Thanks for hosting Full Plate Thursday.


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