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Classic Trifle

Yield Serves 12-15 1x
Prep: 40 minutes (plus fridge time)Total: 40 minutes

Easy homemade Trifle made with fresh berries and custard.

Ingredients

  • 1 x 85 gram packet of raspberry jelly
  • 420 grams (approximately 6 cups) store bought sponge rolls*
  • 4 tablespoons cranberry juice*
  • 500 grams (approximately 4 cups) fresh strawberries, raspberries and blueberries
  • 480 ml (2 cups) store bought custard
  • 360 ml (1 and 1/2 cup) whipped cream

Instructions

  1. Make your raspberry jelly in advance according to the packet instructions. Pour jelly into a small rectangle or square baking tin, so it’s roughly 1 inch high. Leave it in the fridge to set.
  2. Begin by prepping your ingredients. Chop your strawberries in half and then combine with raspberries and blueberries. Roughly chop your sponge cake into 1/2 inch slices. And chop your jelly (once set) into 1 inch squares.
  3. To assemble, line the bottom of a 12-cup trifle bowl with half (approximately 3 cups) of your cake slices. Press slices up along the sides of the bowl (see photo below). Drizzle cake slices with 2 tablespoons of cranberry juice.
  4. Add one third (approximately 1 and 1/3 cups) of the fresh berries on top of the cake, along with half of the jelly squares. Then, pour over 1 cup of custard.
  5. Add another layer of cake using the remaining cake slices, drizzling over 2 tablespoons of cranberry juice. Then, add one third of the fresh fruit and the remaining jelly squares.
  6. Pour over another 1 cup of custard. Scatter the remaining fruit over the top. Cover the top with plastic wrap and leave in the fridge for at least 4-6 hours or even better, overnight.
  7. When you’re ready to serve, add whipped cream on top.

Notes

*You can use any plain store bought cake (that’s not frosted) like sponge cake, Swiss rolls, madeira cake etc.

*You can use apple juice or another sweet juice if you like.

Author: Jessica HolmesCategory: DessertCuisine: Australia
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