Rachel’s Thanksgiving Trifle

I hear Thanksgiving dessert and I immediately think Rachel’s trifle from the Tv show Friends! Her trifle is the star of the most hilarious Thanksgiving episode. This Thanksgiving make a delicious version of Rachel’s dessert that looks like it contains beef but it doesn’t obviously! In case you need a reminder, Rachel was in charge of making dessert for the friend’s thanksgiving dinner. She was supposed to be a classic English trifle but two recipe book pages get stuck together so she made a combination of trifle and shepard’s pie that tastes like feet.

Sharing what her layers were and what I did instead-

  • a layer of ladyfingers —— a layer of pound cake

  • a layer of jam —— same

  • custard (made from scratch) —— same

  • raspberries —— same

  • more ladyfingers —— a layer of pound cake

  • beef sautéed with peas and onions —— a layer of shredded coconut mixed with Nutella with green MnMs

  • a little more custard —— same

  • sliced bananas —— same

  • nothing —— as per Joey’s recommendation I used more jam

  • and whipped cream —— same

  • nothing —— raspberries

This dessert will definitely make everyone so happy without running to different rooms to eat it! You can also make it completely eggless.

Happy Baking!

Servings: 13-15 servings

Prep Time: 20-25 mins

Cooking Time: 35-40 mins

Cooling Time: 3-4 hours

Total Time: 5-6 hours

Ingredients: 

  • 18-22 oz pound cake cut into thin slices

  • 1.5 cups raspberry/strawberry jam 

  • 16 oz, about 2-2.5 cups of Vanilla custard or pudding. See below for homemade custard

  • 12-14 oz raspberries

  • 2-3 tbsp Nutella or Hazelnut/chocolate spread

  • 1.5 oz unsweetened coconut shavings

  • 15-20 pieces of green MnMs or gems

  • 1 banana cut into thin slices

  • 1.5-2 cups whipped cream 

Pudding filling :

  • 85g granulated sugar 

  • 30g cornstarch 

  • 2 cups milk

  • 1 tbsp vanilla

  • 2 tbsp unsalted butter 

  • 1/8 tsp salt

Directions: 

  1. Pudding filling: I like to make the custard first so it can cool.

  2. In a heavy bottom pan, add sugar, and corn starch, and mix. Keep the flame on low- medium.

  3. Add the milk and vanilla and using a whisk, stir till no lumps.

  4. Keep cooking till the mixture thickens.

  5. It should come just to a boil. The mixture should be thick enough to coat the back of the spoon.

  6. Add the butter and combine. Mix till smooth and lump-free.

  7. Let the mixture cool for 5-10 mins till it stops steaming.

  8. Cut the pound cake into thin slices and keep aside.

  9. “Meat Layer”- In a bowl add the shredded coconut and hazelnut spread and combine. I like to mix it in with my hands so it’s more even.

  10. Assemble in small individual cups or in one bigger bowl-

    • Place half of the pound cake in the bottom of a large glass trifle dish. Place them along the edges of the bowl for a prettier look.

    • Layer half of the jam over the pound cake covering it.

    • Layer about one cup of cooled custard over the jam.

    • Top custard with about 3/4th of the raspberries. Make sure you spread it out evenly.

    • Layer remaining pound cake over raspberries. I like to layer along the edges as well.

    • Layer the pound cake with the coconut chocolate “meat” mixture. Top it with the green MnMs as the “peas”.

    • Layer the remaining custard over the “meat” layer.

    • Top the custard with banana slices.

    • Layer the remaining jam over the banana slices.

    • Layer with whipped cream over bananas and smooth gently.

    • Top with remaining fresh raspberries.

  11. Cover and chill for at least 4-5 hours or overnight.

  12. Let it thaw for 15-20 mins and then serve!

Notes/Tips:

  • You can use homemade or store-bought jam or preserves. If it’s too thick to spread, mix it with some hot water.

  • I recommend homemade custard but you can make it from a packet as well.

  • You can use cool whip instead of whipped cream.

  • Whipped cream- Add heavy whipping cream with 1-2 tbsp sugar and vanilla essence and whisk together. Scrape the edges of the bowl and whisk on low-medium speed for 2-3 mins till soft peaks.

  • You can use any pound cake of your choice. You can even use a lemon pound cake.

  • Thawing the trifle helps soften the layers so it tastes better.

  • This last well for 2-3 days in the refrigerator.

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