Trifle
Layered jelly, sponge, fruit, custard and cream - this classic British trifle is nostalgic, make-ahead and a real crowd pleaser.
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Servings: 6
INGREDIENTS
- 1 pint Jelly (Jello) (approx.)
- 1 tin Fruit Cocktail (415g)
- 4-8 Trifle Sponges or Sponge Fingers
- 1 pint Custard (approx.)
- 300 ml Double or Whipping Cream (Heavy or Whipping Cream)
- Sprinkles or Chocolate Flake (optional)
INSTRUCTIONS
- Start by preparing your jelly, as per the pack instructions. This will be dependant on the kind of jelly you are using, but generally this will involving dissolving the jelly mixture in boiling water and topping this up with cool water.
- Pour your jelly mixture into your trifle bowl. Add your trifle sponges/sponge fingers, breaking them in half if you feel necessary. The sponges may try to float at first but they should stay in place once they start to soak up the jelly mixture. Drain the juice from your fruit cocktail, before adding to the jelly mixture also.
- Refrigerate your jelly base as per the jelly packs instructions (usually a few hours). Once the jelly has set, prepare the custard as per the pack instructions. If using a powdered custard, add a little extra powder to allow your custard to be a little thicker.
- Let the custard cool a little before pouring it over your jelly base. spread the custard to the edges of the bowl and allow to cool completely in the fridge.
- Once your custard has cooled and set slightly, prepare your cream. In a large bowl, whip your cream until you have stiff peaks (ie. it's thick, creamy and can hold its own weight). Be cautious not to overwhip your cream.
- Spread the cream on top of the custard layer, bringing it right to the edges. Alternatively you can pipe your cream on, if you are feeling creative. Finish your trifle with some sprinkles or crushed chocolate flake.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
- Storage: Keep your trifle covered in the fridge and enjoy within 2-3 days.
- Make Ahead: You can prepare most of the layers (jelly, sponge, fruit, custard) the day before. Cover and chill overnight, then add the cream and decorations just before serving.
- Serving: Serve chilled, straight from the fridge. A large serving spoon or ladle works best to scoop through all the layers.
- Freezing: Trifle isn’t suitable for freezing, as the jelly and custard can separate when defrosted.
- Variations:
- Sherry Trifle: For a grown-up twist, drizzle a few tablespoons of sweet sherry, Marsala or dessert wine over the sponge fingers before adding to the jelly.
- Mini Trifles: Assemble in small glass dishes or jars for individual servings - great for parties!
- Festive Touch: Try topping with grated chocolate, flaked almonds or crushed shortbread instead of sprinkles.
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