Pineapple Trifle

Bring a little tropical fun to the dessert table no matter what the weather is like outside with this Pineapple Trifle.

Jump to:

• The ingredients
• How to make Pineapple Trifle
• Serving and storage
• Want more trifle dessert ideas?
• Pineapple Trifle Recipe

The ingredients

Ingredient quantities can be found in the recipe card at the end of this post.

Tangy pineapple juice, smooth custard, sweet pineapple jelly, an Ambrosia Salad-inspired layer and the lightness of sponge cake combine to make each spoonful of this dessert a tropical paradise on your palate.

All of the ingredients that go into this bright and festive layered dessert are available from the supermarket year-round:

• pineapple jelly crystals
• mini sponge rolls
• crushed pineapple in juice
• sherry (or more pineapple juice for an alcohol-free version)
• mini white marshmallows
• sour cream
• pouring custard
• shredded coconut
• raspberries and fresh mint sprigs (to garnish, or any berries and green garnish that is in season).

How to make Pineapple Trifle

You can make this trifle in a large trifle bowl or six individual glasses – you can buy small trifle glasses or just use wine glasses.

TIP: Plan to make it the day before you are serving it for best results.

1. The first lovely layer is jelly.

Make up the pineapple jelly according to packet instructions and pour into your trifle bowl or evenly into six trifle glasses and place into fridge to set.

2. The second layer is the sponge.

Cut sponge rolls into 1cm thick circles and place into trifle bowl or glasses once the jelly has set.

3. Pour juice/sherry and half the custard over the sponge.

Drain the crushed pineapple and combine the juice with additional juice or sherry. Pour over the sponge layer.

Pour half of the custard over the sponge layer.

4. The next layer is Ambrosia Salad.

Set aside a tablespoon of crushed pineapple and then combine crushed pineapple, sour cream and marshmallows in a mixing bowl.

Spread over the top of the trifle/s.

5. Place into fridge, ideally overnight.

Serving and storage

The next day, add the finishing touches before serving.

When ready to serve, drizzle remaining custard over the top of trifle/s, sprinkle with coconut and garnish with a little crushed pineapple, piece of raspberry and mint sprig.

Store, covered, in the fridge for up to 2 days.

Want more trifle dessert ideas?

Of course you do!

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)

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