Trifle

With so many different flavours and ingredients , this homemade trifle is great at any time of the year, especially Christmas.

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Course: Dessert

Keyword: Cream, Custard, Dessert, Trifle

Prep Time: 30

Chill Time: 3

Total Time: 3 30

Servings:

Calories: 12928kcal

Author: S Jones

Ingredients

Making the Jelly

2 x 85g Packets Jelly Crystals
500 ml Boiling Water
400 ml Cold Water

Making the Trifle

2x 250g Packets Sponge Mini Jam Rolls
½ Cup Sweet Sherry or Orange Juice
1 x 825g Can Peach Slices Drained
1 x 900g Container Pauls Double Thick Custard French Vanilla
500g Strawberries Fresh, washed, sliced

Cream Mixture

300 ml Thickened Cream
2 tsp Icing Sugar
1 tsp Vanilla Extract

Decorations

1 Cup Mixed Berries such as Blueberries, Blackberries, Raspberries
Nasturtium Flowers Fresh
Mint Leaves Fresh

Instructions

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.

Decorations

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

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Nutrition

Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.