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    Home » Recipes » Desserts

    Mini Trifles

    Published: Dec 5, 2018 · Modified: Aug 16, 2024 by Libby Hakim · 32 Comments

    Jump to Recipe Print Recipe

    The Christmas table isn't quite complete without a Christmas Trifle. These layered, individual Mini Trifles can be made up a day ahead and are always a huge hit.

    mini christmas trifles
    Jump to:
    • Why you (and your guests) will love this dessert
    • Ingredient notes
    • Secrets for trifle-making success
    • Looking for more festive favourites?
    • Mini Trifles

    Why you (and your guests) will love this dessert

    These individual desserts look spectacular and taste even better!

    Trifle is a tried and tested flavour combination that has been loved for generations.

    This trifle also contains a special layer of loveliness – flummery.

    And the best thing about a Mini Christmas Trifle is that you can have it all to yourself. No battling with the family member who takes too much of the jelly!

    Ingredient notes

    This recipe has all the key ingredients you'd expect in a trifle:

    • raspberry jelly crystals (or your preferred flavour)
    • thickened cream
    • sponge fingers (Italian sponge fingers from the supermarket – the ones that are used to make Tiramisu or if you have plenty of time bake up some real Sponge Cake)
    • port, sherry or muscat (or juice for a non-alcoholic version)
    • custard (bought or home-made)
    • strawberries, raspberries and blackberries (or whatever berries or fruit are in season)
    • mint leaves (or another green edible) for decorating (or add a meringue kiss for something extra special).

    The pastel pink layer made of jelly and cream is flummery.

    The special secret ingredient in these Mini Trifles is... flummery!

    Flummery has a long history but the jelly version we know today was a product of World War II thriftiness. It's a creamy and sweet dessert that is affordable, using just two simple ingredients.

    The recipe I've used here is one of Nana Ling's handwritten recipes from the early 1940s. 

    Secrets for trifle-making success

    All the instructions for putting this gorgeous dessert together are included in the recipe card below.

    Here, I just want to go through my tips for making a truly wonderful trifle:

    1. Fresh Berries

    This trifle recipe uses fresh berries, and they truly make the other layers taste even better. Wash and dry the fruit before using it in the recipe.

    fresh berries for trifle

    2. Get your timing right

    You can make up this recipe a day ahead.

    However, for it to be at its best in terms of both looks and taste, a few hours in the fridge before serving is ideal. This gives your trifle enough time for the flavours to settle in while still retaining its fresh appearance.

    3. Even layers

    Take care constructing your trifle so you get consistent and even layers. You might need to press down on the sponge a little or use a spoon to even out the custard.

    4. Contrasting colours

    If you opt for a different flavour jelly or different fruit, think about how the colours and flavours will work together. The beauty of this dessert is definitely found in the layers and contrast!

    5. Your serving glasses

    Presentation is everything. Use your fanciest glasses for this dessert and make sure you clean them to sparkling beforehand. If you're making the non-alcoholic version for kids, you could use clear plastic glasses. 

    Looking for more festive favourites?

    Check out these other popular Christmas desserts:

    • broken glass jelly.
      Broken Glass Jelly
    • squares of mars bar slice stacked on plate
      Mars Bar Slice
    • white christmas recipe
      White Christmas
    • rocky road recipe.
      Rocky Road Recipes
    • pavlova on stand.
      Pavlova Recipe
    • boiled christmas pudding
      Boiled Christmas Pudding
    • jelly slice sitting on timber board
      Jelly Slice Recipe
    • Christmas Crack.
      Christmas Crack

    Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

    For more fun and deliciousness in the kitchen, follow along on Facebook, TikTok and Pinterest, and subscribe for new posts via email.

    individual mini christmas trifles

    Mini Trifles

    Libby Hakim
    These lovely layered mini trifles will wow your guests and can be made up a day ahead.
    4.83 from 41 votes
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    Prep Time 45 minutes mins
    Setting time 4 hours hrs
    Total Time 4 hours hrs 45 minutes mins
    Course Dessert
    Cuisine Australian, British
    Servings 6 people
    Calories 339 kcal

    Ingredients
      

    • 85 grams jelly crystals (1 packet Aeroplane jelly if you're in Australia)
    • 125 mls cream (tinned cream, thickened cream or heavy cream)
    • 12 pieces Tiramisu sponge fingers (about 1 cup fresh sponge chopped in small squares)
    • ½ cup port, sherry or muscat (or juice for a non-alcoholic version)
    • 1 ½ cups custard (bought or home-made)
    • 400 grams berries (I used strawberries, raspberries and blackberries)
    • 200 mls thickened cream (known as heavy cream in US)
    • 1 teaspoon custard powder
    • mint leaves for decorating

    Instructions
     

    • Make up jelly following the instructions. This should make about 2 cups of jelly.
    • Use 1 ¼ cups of the liquid jelly mixture to fill the bottoms of 6 small dessert dishes or wine glasses.
    • Put the 6 glasses and remaining mixture into the fridge.
    • When the remaining mixture is close to setting (but still able to be poured (this may take 1-2 hours), combine the mixture with cream and beat on high for 4 minutes.
    • The jelly in the cups should almost be set by this stage. Carefully pour the jelly and cream mixture (flummery) to add another layer to each of the glasses.
    • Allow to set.
    • Crush sponge fingers in a tray and then pour over port, sherry or muscat. Substitute juice if you'd prefer a kids or non-alcoholic version of the trifle.
    • Add sponge fingers as the next layer and then pour a layer of custard in each glass.
    • Add chopped berries as another layer, reserving 6 berries for decorating.
    • Whip thickened cream and custard powder until the cream forms stiff peaks.
    • Pipe cream onto top of layers and decorate each trifle with a berry and mint leaf.

    Video

    Notes

    Storing: This recipe can be made up to a day ahead and should be stored in the fridge.
    Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
    Tips:
    • Wash and dry the berries before using in the recipe.
    • For the trifle to be at its best in terms of both looks and taste, a few hours in the fridge before serving is ideal. This gives your trifle enough time for the flavours to settle in while still retaining its fresh appearance.
    •  
      Take care constructing your trifle so you get consistent and even layers. You might need to press down on the sponge a little or use a spoon to even out the custard.
    • Presentation is everything. Use your fanciest glasses for this dessert and make sure you clean them to sparkling beforehand.

    Nutrition

    Calories: 339kcalCarbohydrates: 26gProtein: 4gFat: 23gSaturated Fat: 14gCholesterol: 114mgSodium: 95mgPotassium: 237mgFiber: 2gSugar: 11gVitamin A: 955IUVitamin C: 2mgCalcium: 142mgIron: 1mg
    Tried this recipe?If you love it, let me know!

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      Winter desserts: 13 cosy recipes to chase away the chill
    • Chocolate Blancmange.
      Chocolate Blancmange
    • Easter Jelly Pie.
      Easter Jelly Pie
    • Marshmallows on plate.
      Marshmallow Recipe
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    Reader Interactions

    Comments

    1. Marchele Hoey

      December 30, 2024 at 3:01 pm

      Hi, what size is the glass, please.
      How many millilitres?

      Reply
      • Libby Hakim

        January 01, 2025 at 3:36 pm

        Hi Marchele. The capacity is approx 250ml.

        Reply
    2. Kaye

      December 15, 2024 at 12:03 pm

      Hi Libby, I'm going to make these for Xmas instead of my usual pavlova. Do you think I could substitute the sponge layer with little meringue kisses as it has to be gluten free?

      Reply
      • Libby Hakim

        December 20, 2024 at 4:58 pm

        Absolutely! Enjoy 🙂

        Reply
    3. Laura

      December 11, 2024 at 7:48 am

      Where did you get these glasses from?

      Reply
      • Libby Hakim

        December 20, 2024 at 5:02 pm

        I got them many years ago for my 18th or 21st from a relative. I think they're cut glass or perhaps even crystal. You could perhaps find similar in an op shop.

        Reply
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    4.83 from 41 votes (39 ratings without comment)

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    Hi, I'm Libby, a recipe collector and writer. I love everything about home cooking and share modern classics and recipes that have been passed down for generations – I hope you find a few that bring back treasured memories.

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