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HomeRecipesDessertEnglish Trifle

English Trifle

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This delicious recipe was provided compliments of world famous Chef Chai of Chai’s Island BistroDining Out with Chai & Singha Thai Restaurant.


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5 from 1 vote

English Trifle

English trifle dessert compliments of chef chai.
Posted By: Chef Chai – Chai’s Island Bistro
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine Hawaiian, Hawaiian Celebrities Restaurants


  • 1 large loaf pound cake (may Substitute with Sponge Cake or Lady Fingers)
  • 1/4 cup grand marnier
  • 1/4 c. water
  • 1/2 c. sugar
  • 2 c. vanilla custard (See Recipe Below)
  • 3 c. fresh raspberry
  • 1 c. sugar
  • 1/4 c. brandy
  • 2 c. whip cream
  • 1 c. candy walnut
  • fresh mint leaves

Vanilla Custard:

  • 2 c. half and half
  • 1/2 Hawaiian Vanilla bean split lengthwise
  • 6 egg yolks
  • 2/3 c. granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp unsalted butter


  • Cut the pound cake in to 10 pieces or about half inch thick, set aside.
  • Combine Grand Marnier, sugar and water, bring to a boil, set aside to let it cool down.
  • Combine fresh raspberry, sugar and Brandy, toss until sugar mix in well with raspberry let it sit for 10-15 minutes or until all sugar are melted. Set aside.
  • Soak the cake with Grand Marnier Syrup.
  • In a trifle bowl or individual glass stemware, layer the ingredients in the following order: cake, Vanilla Pastry Cream, Whipped Cream, nuts and Raspberry, repeating until the container is full, ending with whipped cream as the top layer.
  • Cover tightly with plastic wrap. (Can be made a day in advance up to this point and is actually better if allowed to sit over night.)

Vanilla Custard:

  • Bring the milk and vanilla bean to a boil in a medium saucepan over medium heat and set aside to infuse for 10 to 15 minutes.
  • Whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain.
  • Whisk a quarter of the hot milk mixture into the yolks until incorporated. Whisk in the remaining hot milk mixture. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.
  • Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
  • Let it cool down in the refrigerator for at least two hours.

How To Serve:

  • Decorate with more fruit and finely chopped nuts, or rosettes of whipped cream Berry and mint leaves.
Keyword English, Trifle, Dessert
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