Trifle

The humble trifle has been around for a very long time. There are so many different flavours and ingredients that can and have been used during the years. This homemade trifle is great any time of the year, especially Christmas here in Australia.

Trifle

Though it may look impressive, trifle is not really that hard to make at all. There is a little prep, depending on the ingredients you are using, waiting and then putting it all together. 

By using fruit in season, the dish can be quite economical while filling a large crowd as well.

Usually, a trifle contains:

• A cake or biscuit such as a sponge cake, jam rolls, sponge fingers, fruit cake or a Madeira cake
• Jelly – this can be any flavours. Some popular flavours include strawberry, raspberry, mango, pineapple, port wine and lime.
• Custard – usually a thick custard that can be purchased or homemade. I used the Paul’s Double Thick custard that is found in the fridge section of the grocery store.
• Whipped Cream – adding a little vanilla extract and icing sugar to it when whipping is great
• Fruit – A large variety of fruit can be used including strawberries, blueberries, blackberries, raspberries, mango, pineapple, peaches, pears

Making in Advance

A great thing about trifle is that it can be made in advance, making prepping for your event even easier. 

This trifle before the cream and fruit decorations, can be made a day in advance. On the day, the cream can be whipped with the icing sugar and vanilla and the trifle decorated, then covered and stored in the fridge for around 4 hours before it is needed.

Setting the Jelly

This recipe uses partially set jelly. Though, if you happen to get distracted and it sets, you can still use it.

Just cut the jelly into small cubes and sprinkle over the mixture to create the jelly layer.

Trifle Ingredients

To make this trifle, you will need:

• 2 x 85g packets of Jelly Crystals – For this recipe, I used one strawberry and one raspberry packet.
• 500ml Boiling Water – to make the jelly
• 400ml Cold Water – to make the jelly
• 2 x 250g packets Sponge Mini Jam Rolls
• ½ cup Sweet Sherry or Orange Juice
• 1 x 825g Can Peach Slices, drained
• 1 x 900g Pauls Double Thick Custard French Vanilla
• 500g Fresh Strawberries
• 300 ml Thickened Cream
• 2 tsp Icing Sugar
• 1 tsp Vanilla Extract
• 1 Cup Mixed Berries such as blueberries, blackberries and raspberries – for top decoration
• Nasturtium flowers for decoration
• Mint leaves for decoration

Making the Jelly

Place each packet of jelly crystals into different bowls.

Add 250ml of boiling water to each bowl and stir until the crystals have all dissolved.

Add 200ml of cold water to each bowl and mix through.

Place in the fridge until just set – about 2-3 hours.

Once it is almost set, it is time to put the trifle together.

Making the Trifle

Cut each of the mini jam scrolls into four slices.

Arrange half of the slices against the bottom side of the bowl and the base of the bowl.

Drizzle ½ of the orange juice or sweet sherry (¼ cup) over the mini jam scrolls.

Spoon one bowl of jelly over the top of the scroll layer.

Drain the can of peaches.

Wash and hull the strawberries and cut them in half.

Layer the peaches and strawberries around the sides of the bowl and then the centre of the bowl.

Spoon over ½ of the custard to make a custard layer.

Repeat the process again. Starting with arranging the rest of the mini jam scroll slices against the side of the bowl and the custard in the middle of the bowl.

Drizzle the rest of the orange juice or sweet sherry (¼ cup) over the mini jam scrolls.

Spoon the second bowl of jelly over the top of the scroll layer.

Layer the peaches and strawberries around the sides of the bowl and then the centre of the bowl.

Spoon over the rest of the custard to make a custard layer.

Cream Mixture

To make the cream mixture, pour the cream into a bowl.

Add the vanilla extract and icing sugar.

Whip with an electric mixer until soft peaks form.

Scoop the cream over the top of the trifle. You can add a complete layer on the top or just add some to the middle of the trifle.

Decorating

To decorate the trifle,

• Place washed and dried fruit such as blueberries, strawberries, raspberries and blackberries.
• Add some edible flowers such as nasturtium, pansies or violas
• Add a couple of peppermint, spearmint, apple mint or chocolate mint leaves
• Sprinkle with grated chocolate

Now it is time to serve!

More Dessert Recipes

• Pavlova Dessert Board
• White Chocolate Rocky Road
• Vanilla Meringue Cookies
• Cacao Nib Shortbread
• Cherryripe Cheesecake
• M & M Cookies
• Christmas Treat Bag Ideas
• Layered Rainbow Jelly
• Christmas Chocolate House
• Rocky Road Wreath