Trifle
Trifle is a wonderful dessert of sponge, fruit, custard, cream and jelly. I am at least the 3rd Generation in my maternal family to make trifle by this traditional method.
  Serves:  8       Print   FavoriteLoading Add to My Favourites
Ingredients
  • Sponge cake (sponge fingers or Swiss Roll, for example)
  • 1 tin fruit (pineapple chunks or mandarin orange segments, for example)
  • 400 ml (14 fl oz) of cold thick custard (readymade or made from powder)
  • 300 g (10 fl oz) thick cream or crème fraiche
  • 400 ml (14 fl oz) jelly
Instructions
  1. Place a layer of sponge cake in the base of a dish.
  2. Make the jelly according to the instructions on the packet and pour the hot jelly over the sponge – just enough to cover it.
  3. Press the fruit into the sponge to make a layer of fruit. Pour on enough jelly to just cover the fruit and pour the remaining jelly into a small bowl. Now allow the jelly to set.
  4. Pour the cold custard onto the jelly base and spread it out evenly. Spread a layer of cream onto the custard.
  5. Whip the leftover jelly and use it to decorate the top of the trifle together with pieces of fruit. Place the trifle in the ‘fridge to chill.
Titli's Tips
I get lot’s of people asking if they need to let the jelly set before adding the custard. The answer is YES! If you don’t let it set the sponge and fruit start floating around and you end up with a bizarre mess. Plan ahead!

To make thick custard from custard powder, double the amount of custard powder for the amount of milk that you would normally use.

You CANNOT use fresh pineapple in this dish because the enzymes in the fruit prevent the jelly from setting. You have been warned.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 303 15%
Calories from Fat 99
Total Fat 11.1g 17%
Saturated Fat 6.0g 30%
Unsaturated Fat 4.0g
   
Amount Per Serving       % Daily Value
Total Carbohydrate 45.0g 15%
Dietary Fibre 0.6g 2%
Sugars 29.4g
Protein 6.8g 13%
Cholesterol 124.9mgs 41%
Percent Daily Values based on a 2,000 calorie diet.