This is my own version of Somló trifle. It’s not the classic somlói galuska you might know, and it’s not the same as the traditional recipe I shared years ago on the blog. Over time, I found myself making little changes – simplifying steps, adjusting ingredients and going for what works best in a home kitchen. Eventually, it turned into its own thing.

Instead of baking three separate sponge cakes, I make a jelly roll cake filled with plum butter. It’s quicker and just as tasty. The flavors are all there: soft sponge cake, creamy vanilla custard, toasted walnuts, raisins, whipped cream and chocolate sauce. Everything soaks and blends together after a night in the fridge, just like in the classic version.

This isn’t about being perfect or traditional – it’s about making a great dessert that you’ll actually want to make again. This is the Somló trifle I make at home. It’s simple, rich and comforting. I hope you’ll enjoy it as much as we do.