There’s just something unapologetically British about a trifle, isn’t there? It takes me right back to my nan’s kitchen, where she’d layer it all up in her enormous glass bowl — no measuring, just instinct and love. Custard from a tin, sponge fingers soaked in sherry (naughty), jelly if you were lucky, and whipped cream that always ended up half-eaten before it hit the dish. It was messy, marvellous, and always the first thing gone at Sunday lunch.
Now, James Martin’s version? It’s like trifle got a posh new haircut. Still comforting, still nostalgic, but lifted with lemon syrup, lush raspberry jam, and fresh cream whipped to clouds. And it’s quick — no boiling custards or setting jelly — just slice, layer, and chill. I’ve made this for birthdays, barbecues, even one gloomy Tuesday just because I needed something that tasted like summer in a spoon.
Why You’ll Love It
- No oven required – just a bit of stovetop syrup and some good whisking.
- Ridiculously fast – 20 minutes from start to fridge.
- Looks fancy, tastes familiar – those beautiful layers do all the heavy lifting on presentation.
- Make-ahead gold – actually better the next day, when everything’s had time to soak and settle.
- Sweet but zingy – lemon syrup cuts through the cream, making it lighter than you’d expect.
- You can eyeball most of it – no scales, just your own sweet tooth and a generous hand.
Ingredients
- ½ cup plus 2 tablespoons sugar
- ¼ cup fresh lemon juice
- 1 cup seedless raspberry jam
- 4 cups fresh raspberries (or thawed frozen)
- 2 cups heavy cream
- 1½ pounds pound cake (store-bought works beautifully)
How to Make It
Boil up a quick lemon syrup:
Pop the ½ cup sugar, ¼ cup water, and the lemon juice into a small saucepan. Bring it to a bubble over medium-high heat for a minute or two until the sugar’s all melted. Then set it aside to cool while you do the rest.
Muddle the berries:
Mash about 3 cups of the raspberries with the jam in a bowl. It should look like a thick, juicy mess — in the best way. Save the last cup of berries for topping.
Whip it good:
Whisk your cream with the remaining 2 tablespoons of sugar until soft peaks form. Not too stiff — think dollops, not drywall.
Slice and soak:
Cut your pound cake into chunky slices, about ¾ inch thick. Brush (or spoon, or pour — live your life) both sides with the lemon syrup. You want them moist, not soggy.
Build your layers:
Start with cake at the bottom of a large glass bowl. Then spoon on a third of the raspberry jam mixture, then a third of the cream. Repeat until you’ve used everything up — finish with cream or raspberries, your call.
Chill, chill, chill:
Cover with cling film and pop it in the fridge for at least a few hours. Overnight is even better — the flavours get cosy and the texture gets just right.
Common Mistakes and How to Dodge Them
Why is my trifle soupy?
Too much syrup or too little chill time. Let it rest — it firms up beautifully overnight.
My cake’s too dry.
Don’t skip the lemon syrup. It adds both moisture and a citrusy lift that makes the whole thing sing.
Cream’s gone grainy?
You over-whipped it. Stop once you’ve got soft peaks and don’t walk away mid-whisk (learned that the hard way).
Too tart?
Add a touch more sugar to the whipped cream, or use a sweeter jam next time.
Storage and Reheating
Fridge:
Cover tightly and keep chilled for up to 3 days. The flavours mellow, the texture gets custardy. Honestly, it’s better on day two.
Freezer:
Wouldn’t recommend. Cream goes weird and the texture’s not the same. Just make it fresh — it’s quick enough.
Reheating:
Nope! Trifle is strictly a cold dessert. Spoon it straight from the fridge.
Frequently Asked Questions
Can I use frozen raspberries?
Absolutely. Just thaw and drain them a little so they don’t make everything watery.
Do I have to use pound cake?
No, sponge cake or even madeira cake works. Just go for something sturdy enough to soak without collapsing.
Can I add booze?
Yes please. A splash of Chambord or sherry in the lemon syrup is glorious (just maybe not for kids).
Can I double the recipe?
Easily. Just use a bigger bowl and layer it up. No one’s ever complained about too much trifle.
Nutrition Facts (Per Serving)
- Calories: 317
- Fat: 10.9g
- Carbohydrates: 38.9g
- Protein: 5g
- Sugar: 8.7g
- Sodium: 0.4mg
Try More James Martin Recipes:
James Martin Raspberry Trifle
Description
A gloriously layered British dessert with lemon-soaked pound cake, raspberry jam, whipped cream, and fresh berries — ready in 20 minutes and perfect for celebrations.
Ingredients
Instructions
- Make lemon syrup with sugar, water, and lemon juice. Cool.
- Mix 3 cups raspberries with jam.
- Whip cream with 2 tbsp sugar until soft peaks form.
- Slice and soak cake with syrup.
- Layer cake, raspberry mix, and cream in a trifle dish.
- Repeat layers, top with cream and berries.
- Chill for at least 3 hours before serving.
Notes
- Use ripe raspberries for best flavour.
- Don’t over-whip the cream — soft peaks are ideal.
- Letting the trifle chill longer deepens the flavour.
- Pound cake should be dense and buttery — avoid anything too light or dry.