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Festive Trifle

Recipe by Style My Plate

  • 360g plain flour
  • 1 tsp kosher salt
  • 1⁄2 tsp bicarb soda
  • 225g Marlo Organic Grass Fed Butter
  • 600g granulated sugar
  • 6 large free range eggs at room temperature
  • 1 tbsp vanilla extract
  • 227g sour cream
  • 720ml Riverina Fresh Full Cream Milk
  • 1⁄2 cup custard sugar, separated
  • 1 tsp vanilla paste
  • 4 large free range egg yolks at room temperature
  • 80g corn flour
  • 750ml Riverina Thickened Cream
  • 1 tbsp icing sugar
  • 180g Pepe Saya Lemon Curd
  • 6 yellow peaches, pitted and sliced
  • 2 punnets raspberries
  • 1 cup cherries


  1. Preheat fan oven to 160°C. Grease a large bundt pan with butter, then lightly sprinkle with flour, tapping off any excess.
  2. Combine the flour, bicarb soda and salt in a large bowl with a whisk until well combined. Set aside.
  3. In a stand mixer with the whisk attachment fixed, cream the butter and sugar together until light and fluffy. Lower the speed on the mixer to low, then add the vanilla, then add the eggs one at a time, scraping down the bowl as needed. Add the flour mixture and sour cream in alternating batches, mixing on low until just combined, finishing on the dry ingredients.
  4. Use a spatula to finish folding the mixture until JUST combined.
  5. Pour the batter into the prepared bundt tin, level, then back for 1 hour and 20 minutes or until a skewer comes out clean from the centre.
  6. Cool in the pan for 10 minutes before inverting on to a cooling rack. Cool completely. Once cool, cut the cake into 2cm slices, then cube.


  1. Pour milk, 1⁄4 cup of caster sugar and vanilla paste into a large saucepan. Bring to a gentle simmer – Do not boil.
  2. In a large bowl, whisk together the remaining 1⁄4 cup of caster sugar and egg yolks.
  3. Now whisk the cornflour until smooth. Whilst continuing to whisk, pour 1⁄2 a cup of the warm milk mixture into the bowl. Once cohesive and smooth, slowly pour in the
    remaining milk.
  4. Pour the liquid back into the saucepan and continuously whisk over low heat until the custard thickens. Immediately remove from the heat and pour into a heatproof bowl.
  5. Cover with plastic wrap, pressing onto the surface. Set aside.


  1. Pour 750ml of cold full cream milk into the bowl of a stand mixer. Add icing sugar and whisk on medium-low speed until soft peaks form, be careful not to over whip,
    you want the cream to be nice and light. Now half the jar of lemon curd to the bowl and fold in with a spatula.Fold until combined but still streaky. Add the rest of the jar and repeat.


  1. The size of your trifle bowl will depend on how many layers you achieve. You can be creative here and layer your trifle as you wish, however I recommend the following
  2. Assemble half the cake cubes in the bottom of the trifle bowl into an even layer.
  3. Now add all of the custard on top, followed by a layer of peaches and raspberries.
  4. Dollop over some of the lemon curd cream, they layer with more cake. Repeat with lemon curd cream and finally finish off with peaches, raspberries and cherries.

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