Know what’s on your plate
Trifle
Calories & nutrition facts
homemade
Nutrition facts
Per 100 g% DV- Calories 167 kcal —
- Protein 2.7 g 5%
- Carbohydrate 22 g 8%
- Fat 7.9 g 10%
- Saturated fat 4.4 g 22%
- Fibre 0.7 g 3%
- Sugars 17 g —
- Sodium 76 mg 3%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 127 µg 14%
- Vitamin C 5 mg 6%
- Vitamin D 0.2 µg 1%
- Vitamin E 0.6 mg 4%
- Thiamin (B1) 0.11 mg 9%
- Riboflavin (B2) 0.12 mg 9%
- Niacin (B3) 0.4 mg 3%
- Pantothenic acid (B5) 0.31 mg 6%
- Vitamin B6 0.03 mg 2%
- Biotin (B7) 2.7 µg 9%
- Folate (B9) 7 µg 2%
- Vitamin B12 0.2 µg 8%
Minerals
- Calcium 62 mg 5%
- Iron 0.3 mg 2%
- Magnesium 12 mg 3%
- Phosphorus 83 mg 7%
- Potassium 121 mg 3%
- Zinc 0.3 mg 3%
- Copper 0.04 mg 4%
- Manganese 0.09 mg 4%
- Selenium 2 µg 4%
Similar foods
Questions about Trifle
What goes into a traditional trifle?
A classic trifle layers sponge cake, often soaked with sherry, with fruit or jelly, custard and whipped cream. The order and fruit vary, but the sponge, custard and cream give it its familiar character.
How do you stop the custard and cream layers mixing?
Let the custard cool completely before spooning it over the fruit or jelly. Chill the assembled trifle until the custard is firm, then add the whipped cream shortly before serving for a neat top layer.
How long should trifle chill before serving?
Give it at least 4 hours in the fridge so the sponge can absorb the fruit juices and the layers can set. Making it the day before usually gives the flavours time to meld.
How long does trifle keep in the fridge?
Cover it and keep it chilled; eat it within 2 days. Once the cream has been added, don’t leave the trifle at room temperature for more than 2 hours.
Can you freeze trifle?
Freezing is not recommended: thawed custard can turn watery or grainy, and whipped cream can lose its texture. Assemble it fresh, or prepare the sponge and fruit layers ahead and add the custard and cream after thawing.
Can you make trifle without alcohol?
Yes. Leave out the sherry and brush the sponge with fruit juice, or let it take up juice from the fruit or jelly. Orange juice works well with berries and other soft fruit.
Source: CoFID (UK) 12-600 · per 100 g · carbohydrate per EU label, fibre excluded
