Trifle is very forgiving, it takes no effort to make it look great! If you don't have a trifle bowl, like the one in the photo, use any large glass bowl. It doesn't technically have to be glass, but it looks prettier if it is. Simply scoop out servings with a large spoon. You can also make individual servings by placing the layers in large wine goblets. 

While a sponge cake is traditional, when a white cake is called for I often like using Angel Food Cake, as it holds up to the fruit without getting soggy. But, pound cake is good, too. You can make a homemade cake, but it also tastes great with a store bought ones are just as good (as easy). (See Easy Trifle Recipe). Make sure you refrigerate any Trifle because it contains whipped cream and custard. 

BASIC TRIFLE RECIPE: Check out the other Trifle Recipe ideas, especially the one for a Black and Orange Trifle for Halloween.

For the Custard: (or Low-Fat Custard Recipe or use packaged Instant Pudding Mix)

For the Trifle: (or, use Reduced-fat White Cake or an Angel Food Cake)

For the Whipped Cream (or use Reduced Fat Whipped Cream):

1. For the custard: Mix together sugar and cornstarch in a large saucepan. Add egg yolks and whisk to combine; then gradually whisk in milk. Cook over medium-low heat, stirring constantly, until custard thickens to the consistency of thick cream, about 25 minutes. Transfer to a large bowl, and add vanilla. Cover surface of custard with plastic wrap to prevent a skim from forming, and refrigerate until completely chilled, about 2 hours.
2. Assemble the trifle (same for low-fat version) Cut cake into 2 x 1-inch pieces. Arrange a layer of cake pieces in the bottom of a trifle or large glass bowl. I have layered this dessert in individual parfait glasses. Sprinkle cake with some of the marsala; then spread a layer of raspberry jam over the cake; then scatter some of the raspberries over the jam. Pour some of the custard over the berries. Repeat layering, ending with custard. Cover with plastic wrap and refrigerate for at least 3 hours. Remove trifle from refrigerator about 1 hour before serving.
3. Just before serving (same for low-fat version): Make the Whipped Cream - put heavy cream and sugar into a large, well-chilled mixing bowl. Beat cream with a whisk or electric mixer fitted with whisks until cream holds soft peaks. Do not overbeat. Decorate with large dollops of whipped cream, sealing to the edge of the bowl to keep the moisture in the cake.

EASY FRUIT TRIFLE

Serves 10-12

1 cake mix or pre-made Angel Food Cake
2 packets of custard or pudding mix (see note above)
2 bags, 1 pound each, frozen fruit or equivalent sliced fresh fruit
1/3 cup sugar (more or less to taste)
1-1/2 cups heavy cream, whipped (or to save time, use whipped topping)

additional fresh fruit for garnish

1/3 C sherry or other liquor (optional)

Basic Instructions:
Prepare cake according to directions on package. Let cool completely.

Prepare custard or pudding mix according to package instructions. Let cool completely.

Mix fruit with sherry and fruit. If you don't want to use alcohol, use a little water or juice instead. You want the fruit to be sitting, but not swimming, in a bit of sweetened juice.

Whip the cream.

To assemble:

Cut the cakes into large chunks and cover the bottom of your dish with a layer of cake. Top with a layer of prepared fruit, then a layer of custard. Repeat the process until you are out of ingredients or the bowl is full. Top with whipped cream and garnish with fresh fruit. Chill until serving time.

OTHER TRIFLE RECIPE IDEAS:

Trifle Tips & Variations
The variations below are just to get you going. I know you'll come up with some of your own as well.

Low or No Fat Trifle -- You can make a virtually fat-free trifle by using angel food cake, fat free pudding and low or no fat whipped topping
Strawberry Shortcake Trifle -- Yellow or Angel Food Cake, Custard and Strawberries
Black Forest Trifle -- Chocolate Cake, Cherry Pie Filling and Custard
Chocolate Raspberry Trifle -- Chocolate Cake, Raspberries and Custard
Tropical Fruit Trifle -- Angel Food Cake, Mixed Pineapple, Mangos, Papayas, etc. and either Vanilla or Lemon Pudding, Sprinkle top with Toasted Coconut
Apples & Cream Trifle -- Yellow or Spice Cake, Apple Pie Filling and Custard
Peaches & Cream Trifle -- Angel Food Cake, Sliced Peaches, Optional Alcohol: Peach Schnapps or Brandy
Raspberry Lemon Trifle -- Yellow or Lemon Cake, Lemon Pie Filling and Raspberries
Banana Cream Trifle -- White or Chocolate Cake, Sliced Bananas, Custard