Rachels’ Iconic Thanksgiving Trifle
Rachel’s Friends Trifle Recipe is a fun and nostalgic take on the iconic dessert from Friends. With layers of ladyfingers, jam, custard, raspberries, bananas, whipped cream, and a creative “beef” substitute made from cake, fondant peas, and chopped pears, it’s the perfect mix of delicious and hilariously authentic to the show.
Equipment
- Large Trifle Bowl
- Stand mixer or hand mixer
- 6-inch cake pan
Ingredients
"Beef" Ingredients
- 75 g melted butter (1/3 cup)
- 70 g sugar (1/3 cup)
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- pinch of salt
- 80 ml milk (3/4 cup)
- 120 g plain flour (1 cup)
"Peas" and "Onions" Ingredients
- Green Fondant (about 50g)
- 1 tinned pear (plus 2-3 tbsp of pear juice for the cake)
Custard Ingredients
- 250 ml whole milk
- 250 ml double cream / heavy cream
- 4 egg yolks
- 50 g sugar (1/4 cup)
- 2 tbsp cornflour
- 2 tsp vanilla extract
Whipped Cream Topping Ingredients
- 300 ml double cream / heavy cream
- 2 tbsp icing sugar
- 1/2 tsp vanilla extract
Trifle Ingredients
- Lady Fingers (about 30 - 40)
- 150 - 200 g fresh raspberries
- 100 g raspberry jam
- 2 medium bananas (thinly sliced)
Instructions
If making the cake from scratch:
- In a large mixing bowl, cream the butter and sugar together until the mixture is pale, light, and fluffy.
- Crack in the egg and whisk until fully combined.
- Add the vanilla extract and mix well.
- 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.
- Pour in half of the milk and mix thoroughly to incorporate it into the batter.
- Sift in half of the flour and mix until the batter is smooth and lump-free.
- 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.
- Pour the batter into a greased and lined 6-inch cake tin, ensuring the surface is leveled.
- 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.
If Using Cake Mix:
- 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.
Make the “beef sautéed with peas and onions”:
- 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.
- Once the cake is baked and slightly cooled, crumble it into a mixing bowl using your hands.
- Take one pear from the can, finely chop it to resemble onions, and add it to the crumbled cake.
- Drizzle 2–3 tablespoons of pear juice over the cake crumbs to moisten them and enhance the flavour. Mix until combined.
- Gently fold in the prepared fondant peas, being careful not to crush them.
Make the Custard:
- Mix together the sugar and cornflour until there are no lumps.
- In a large mixing bowl, add the egg yolks, vanilla, and sugar-cornflour mixture, and whisk until pale and fully combined. Set aside.
- 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.
- Gently pour a ladle of warm milk at a time in a constant stream into the egg mixture, whisking constantly until smooth and thin.
- 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:
- 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:
- Line your trifle dish with the ladyfingers.
- Cover the ladyfingers with a layer of raspberry jam (or any jam of your choice).
- Pour over half of the custard.
- Add a layer of fresh raspberries.
- Add another layer of ladyfingers, then the “beef” mixture on top of the ladyfingers.
- Pour over the rest of the custard and smooth it out.
- Add a layer of sliced bananas.
- Finish with the whipped cream, decorate, and allow to set in the fridge for at least 2 hours.
- Serve and enjoy!
Notes
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