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Rachels’ Iconic Thanksgiving Trifle

If you know me, you know I’m a die-hard Friends fan. I’ve watched the show so many times that I practically have it memorized. Honestly, it’s my ultimate comfort show. Being from the UK, Thanksgiving was never really on my radar—unless, of course, it was Friends related. And Rachel’s trifle? It’s the perfect Thanksgiving (or honestly, any holiday) dessert to both impress and freak out your guests at the same time.

What is Rachel’s Iconic Thanksgiving Trifle?

In Friends Season 6, Episode 9 (“The One Where Ross Got High”), the gang gathers for another chaotic Thanksgiving dinner at Monica’s. Monica assigns Rachel the task of making dessert, and let’s just say it didn’t go as planned. Due to a cookbook mishap, Rachel accidentally combines two recipes—a traditional English trifle and shepherd’s pie. The result? A dessert disaster that leaves everyone laughing (and gagging).

Honestly, this is my favorite Thanksgiving episode of Friends. From the witty dialogue to the overall chaos—and, of course, the iconic ruined trifle—it’s TV gold.

Here’s how Rachel made hers:

1. A layer of ladyfingers
2. A layer of jam
3. Custard made from scratch
4. Fresh Raspberries
5. Another layer of ladyfingers
6. Beef sautéed with peas and onions
7. More Custard
8. A layer of bananas
9. Whipped cream on top

The Million Dollar Question: Are We Using Beef?

The answer is a resounding NO! However, I’ve managed to fool many people with this recipe. My family, friends, and millions on social media couldn’t believe I didn’t actually use beef. Could it BE any more realistic?

Beef Sautéed with Peas and Onions… Really?

So, what are we using instead of the infamous beef sautéed with peas and onions? After plenty of testing, I’ve found a substitute that looks the part, tastes delicious, and will still freak out your guests!

• For the “beef,” I use vanilla cake, lightly dyed brown with food coloring.
• For the “peas,” I roll small pieces of green fondant.
• For the “onions,” I finely chop tinned pears to mimic the texture of sautéed onions.

These substitutions blend perfectly with the trifle’s flavors. Plus, traditional English trifles almost always include cake, so it’s a win-win!

Ingredient Notes – Rachels’ Iconic Thanksgiving Trifle

The ingredients that go into Rachels’ Iconic Thanksgiving Trifle

Cake – is the base for the “beef” part of the trifle you could also use cake mix.

Green Fondant – rolled into small balls, for the peas.

Tinned Pears – chopped super small to imitate sauteed onions.

Double Cream / Heavy Cream – for the custard and whipped cream topping.

Raspberry – perfect to add sweetness and flavour to the trifle.

Lady Fingers – to add some much needed structure to this classic trifle.

Fresh Raspberries – will add so much more flavour, texture and sweetness.

Egg Yolks – for the classic custard.

Sugar – to sweeten the custard.

Cornflour – helps set the custard without gelatine

How to make Rachels’ Iconic Thanksgiving Trifle

Make the “beef sautéed with peas and onions”:

Original Recipe:

1. In a large mixing bowl, cream the butter and sugar together until the mixture is pale, light, and fluffy.
2. Crack in the egg and whisk until fully combined.
3. Add the vanilla extract and mix well.
4. Add a few drops of brown food coloring (or about ⅛ tsp of brown gel food coloring) and mix until the color is evenly distributed.
5. Pour in half of the milk and mix thoroughly to incorporate it into the batter.
6. Sift in half of the flour and mix until the batter is smooth and lump-free.
7. Repeat the process by adding the remaining milk, mixing well, then sifting in the rest of the flour along with the baking powder and salt. Mix thoroughly until you have a smooth and even cake batter.
8. Pour the batter into a greased and lined 6-inch cake tin, ensuring the surface is leveled.
9. Bake at 170°C (340°F) for 18–22 minutes, or until the cake is golden brown, fully baked, and a toothpick inserted into the center comes out clean.
10. While the cake is baking, prepare the fondant “peas.” Roll the green fondant into small balls roughly the size of peas. Make them slightly varied in size to give a realistic appearance. Place the fondant peas on a plate or tray and refrigerate them for a few minutes to firm up. This helps them maintain their shape and prevents them from being crushed when mixed into the cake later.
11. Once the cake is baked and slightly cooled, crumble it into a mixing bowl using your hands.
12. Take one pear from the can, finely chop it to resemble onions, and add it to the crumbled cake.
13. Drizzle 2–3 tablespoons of pear juice over the cake crumbs to moisten them and enhance the flavour. Mix until combined.
14. Gently fold in the prepared fondant peas, being careful not to crush them.

If Using Cake Mix:

1. Prepare the boxed vanilla cake mix according to the package instructions. Add a few drops of brown food coloring to the batter and mix well until the color is evenly distributed. Bake the cake as directed on the package.
2. While the cake is baking, prepare the fondant “peas.” Roll the green fondant into small balls roughly the size of peas. Make them slightly varied in size to give a realistic appearance. Place the fondant peas on a plate or tray and refrigerate them for a few minutes to firm up. This helps them maintain their shape and prevents them from being crushed when mixed into the cake later.
3. Once the cake is baked and slightly cooled, crumble it into a mixing bowl using your hands.
4. Take one pear from the can, finely chop it to resemble onions, and add it to the crumbled cake.
5. Drizzle 2–3 tablespoons of pear juice over the cake crumbs to moisten them and enhance the flavour. Mix until combined.
6. Gently fold in the prepared fondant peas, being careful not to crush them.

Make the Custard:

1. Mix together the sugar and cornflour until there are no lumps.
2. In a large mixing bowl, add the egg yolks, vanilla, and sugar-cornflour mixture, and whisk until pale and fully combined. Set aside.
3. In a large saucepan, pour in the milk and cream and place over low heat, whisking constantly until you see a few small bubbles around the edge and the milk mixture is just warm.
4. Gently pour a ladle of warm milk at a time in a constant stream into the egg mixture, whisking constantly until smooth and thin.
5. Return the custard mixture to the pan and place over gentle heat. Whisk constantly until the custard thickens and becomes smooth.

Make the Whipped Cream:

1. In a large mixing bowl or stand mixer, whip together the double cream, vanilla, and icing sugar until light, fluffy, and whipped to soft peaks.

Assemble Rachel’s Iconic Thanksgiving Trifle:

1. Line your trifle dish with the ladyfingers.
2. Cover the ladyfingers with a layer of raspberry jam (or any jam of your choice).
3. Pour over half of the custard.
4. Add a layer of fresh raspberries.
5. Add another layer of ladyfingers, then the “beef” mixture on top of the ladyfingers.
6. Pour over the rest of the custard and smooth it out.
7. Add a layer of sliced bananas.
8. Finish with the whipped cream, decorate, and allow to set in the fridge for at least 2 hours.
9. Serve and enjoy!

How Long Will Rachel’s Iconic Thanksgiving Trifle Last?

If Joey’s around, it won’t last more than a day! But generally, the trifle should keep for about three days if stored properly. Simply cover it tightly and refrigerate. Be aware that the layers will get soggy over time, so it’s best enjoyed fresh.

Best tips and tricks for making Rachels’ Iconic Thanksgiving Trifle:

• Use Cake Mix: Save time by using a store-bought mix.

• Pre-made Custard: An easy alternative for faster prep.

• Chill It: Letting the trifle set in the fridge enhances the flavors and helps the layers firm up