The English trifle log is a scenic and irresistible dessert that combines the softness of a rolled sponge cake with the timeless flavor of traditional English trifle.
An elegant and refined dessert, perfect for holidays, Sunday lunch, or as an end-of-meal dessert to share with family.
The base, soft and scented with lemon and vanilla, holds a delicious filling of custard, chocolate cream, and an alchermes soaking, just like in the classic recipe.
The result is a colorful and creamy roll, easy to prepare but impressive, ideal to bring to the table even on special occasions.
In this article, I show you step by step how to make the perfect English trifle log, with all the tips to get a stretchy sponge cake and a roll that doesn’t break.
Also try these logs:
- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 4 Hours
- Preparation time: 40 Minutes
- Portions: 810
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Christmas, New Year's Eve
Ingredients:
30×40 cm mold
- 4 eggs
- 2/3 cup sugar
- 1/2 cup flour
- 1/3 cup vegetable oil
- 4 water (warm)
- salt
- vanilla
- lemon zest
- 2 cups milk
- 2 eggs
- 1/2 cup sugar
- 1/3 cup cornstarch
- vanilla
- lemon zest
- Half custard (half of the custard prepared above)
- 3 oz dark chocolate
- 1 teaspoon unsweetened cocoa powder
Steps
For the preparation of the English trifle log watch the video HERE.
In a bowl, work the egg yolks with the sugar and cornstarch until you get a light mixture. Add the milk, lemon peel and bring to the stove to thicken, stirring constantly.
Pour half of the cream into a bowl: this will be the yellow vanilla cream. Cover with plastic wrap and let it cool.
In the remaining half, still warm, add the dark chocolate (and cocoa, if you want a stronger flavor). Stir until you get a smooth, homogeneous cream.
Cover with cling film and let it cool completely before using.
Add half of the sugar to the egg whites and whip to stiff peaks until you obtain a glossy and stable consistency.
Add a pinch of salt to the egg yolks, the remaining sugar, warm water and whisk until light and fluffy.
Pour in the vegetable oil slowly and mix gently. Then add vanilla and grated lemon zest.
Incorporate the sifted flour little by little, mixing with a spatula.
Add the whipped egg whites in three additions, with gentle movements from bottom to top, to avoid deflating the mixture.
Pour the batter onto a baking tray (about 14×14 inches) lined with parchment paper, level the surface, and bake in a preheated static oven at 350°F for about 20 minutes, until lightly golden.
Once out of the oven, cover the surface with a clean sheet of parchment paper and flip the base onto a surface.
Gently peel off the parchment paper attached to the bottom.
Lightly soak with a brush dipped in alchermes (don’t overdo it, it should stay elastic but not wet).
Spread a layer of chocolate cream (about 3/4), then add the vanilla cream on top, distributing it evenly.
Using the parchment paper, roll the base starting from the short side, squeezing slightly but without breaking the dessert. Wrap the roll in parchment paper and let it rest in the fridge for at least 4 hours (preferably overnight).
Once set, cut the ends to get a regular log. Cut two slices diagonally and place them on top or on the side, to create the typical “branch” effect of the Christmas log. Cover it with the remaining chocolate cream and decorate as desired.
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Storage & Tips
The English trifle log keeps in the refrigerator for 2-3 days, well covered with cling film or in an airtight container.
It can also be frozen, wrapped in cling film and then aluminum: when serving, let it defrost in the fridge overnight.
💛 Final tip
For a “wow” effect, serve it in slices with a drizzle of alchermes poured on the plate or a dusting of unsweetened cocoa: simple yet scenic.
This dessert always wins everyone over — a perfect balance between the tradition of the English trifle and the refinement of the log!
