Savor the Elegance of English Trifle at Lawry’s

Long before the modern obsession with minimalist desserts, there was the English Trifle. A dessert that’s quite literally has survived the test of times due to its indulgence and tied to traditions. At Lawry’s The Prime Rib Jakarta, this classic takes on a renewed grandeur, serving as the perfect finale to a meal where fine dining is treated as both craft and ritual.

This traditional British dessert carries centuries of evolution within its layers. Its story began in sixteenth-century England, when “trifle” referred to a sweetened cream flavoured with sugar, rosewater, and ginger, often served in silver bowls. By the eighteenth century, it had transformed into the dessert we recognise today: a beautiful composition of sponge cake, custard, fruit, and cream arranged in harmonious succession. In English households, trifles became a centrepiece of gatherings. 

Lawry’s pays homage to this legacy with its own interpretation of the English Trifle, presented with the precision and care that define every item on the Lawry’s menu. The dessert begins with layers of sponge cake, sliced horizontally into delicate sheets and gently soaked in a blend of dark Puerto Rican rum and dry sherry, a nod to the dessert’s traditional use of fortified wines that add both aroma and depth. 

Between these layers lies a creamy Vanilla Pudding Sauce, folded into softly whipped cream for a texture that is luxuriously smooth. Red raspberry preserves are brushed along the glass bowl to create a vivid base, while thawed raspberries provide bursts of tangy sweetness that complement the pudding’s richness.

Lawry’s English Trifle Recipe

Ingredients:

• 1 recipe Vanilla Pudding Sauce, cooled
• 1 cup whipping cream, whipped
• 2 tablespoons red raspberry preserves
• 1 (10-inch) round sponge or white cake
• ¼ cup dark Puerto Rican rum (optional)
• ¼ cup dry sherry
• 1 cup frozen raspberries, thawed
• Fresh raspberries for garnish

Instructions:

1. Combine the cooled Vanilla Pudding Sauce with the whipped cream until smooth and airy.
2. Coat the inside of a deep 10-inch glass bowl with raspberry preserves, leaving a 1-inch border at the top.
3. Slice the cake horizontally into four layers. Place the top slice, crust side up, at the bottom of the bowl, curving its edges slightly upward.
4. Mix the rum and sherry together, then sprinkle about 2 tablespoons of the mixture over the cake slice.
5. Spread one-third of the pudding mixture over the cake and top it with one-third of the thawed raspberries.
6. Repeat this layering process twice more with the remaining cake, pudding, and raspberries.
7. Finish with the last cake layer, crust side down, and drizzle the remaining rum-sherry mixture over it.
8. Pipe rosettes of whipped cream around the edge and center of the dessert, then top with fresh raspberries.
9. Chill for at least 8 hours to allow the flavours to blend perfectly before serving.

The result is a dessert that embodies both comfort and refinement. Each spoonful reveals a perfect balance of soaked sponge, creamy custard, and fresh fruit, with a whisper of rum adding warmth and depth. The glass bowl reveals the dessert’s beauty from every angle; it is a mosaic of soft gold, cream, and ruby hues that reflect Lawry’s dedication to culinary craftsmanship.

At Lawry’s The Prime Rib Jakarta, where the golden glow of chandeliers meets the warmth of impeccable service, this English Trifle becomes more than a dessert — it becomes an experience. Whether savoured after a prime rib dinner or enjoyed on its own, it captures the essence of fine dining Jakarta with grace and charm. For those seeking an exquisite finale to their evening, book your seat and let Lawry’s English Trifle close your meal on a note of elegance and delight.