Classic Trifle Recipe

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4.72 from 7 votes

A Christmas essential and delicious any time of year: Trifle with plenty of everything!

Prep Time1

Setting time6

Total Time7

Course: Dessert

Cuisine: Australian

Keyword: christmas trifle, trifle, trifle recipe

Servings: servings

Calories: 169kcal

Equipment

Trifle bowl

Ingredients

1 packet raspberry jelly (85 grams makes 500 grams)
1 packet passionfruit jelly (85 grams makes 500 grams)
250 grams fresh strawberries
700 grams tinned sliced peaches in juice
400 gram jam sponge roll
1 cup sherry (apera) (or any type of fruit juice)
3 tablespoons custard powder
1 tablespoon caster sugar
2 cups milk
300 ml thickened cream (heavy cream)
2 tablespoons icing sugar

Instructions

Make up both jellies according to the packet instructions but using about 30ml less cold water than instructed.
Pour half of the passionfruit jelly into the bottom of the trifle bowl and add 3-4 sliced strawberries to the jelly. Place in the fridge to set.
Place remaining passionfruit jelly into a small container that will allow you to cut the jelly into cubes once set. Place the raspberry jelly into a separate container and place both jellies in the fridge to set.
Make up the custard by combining the custard powder and sugar with a little of the milk to make a paste. Heat the remaining milk in a saucepan. Once steam starts to rise from the milk and small bubbles form on the surface, add the custard powder paste and whisk the mixture until it thickens. Set aside to cool.
Slice jam sponge roll into rounds that are about 1 ½cm thick. Once the passionfruit jelly has set in the bottom of the trifle bowl, place rounds around the edge of the bowl so you can see the swirl pattern and then place remaining rounds in the centre to create an even sponge layer. Pour the Sherry over all of the sponge.
For the next layer, spoon over your cooled custard and sliced peaches (draining the juice from the peaches first).
Once the jelly is set, cut into cubes and place over custard and peaches to create the next layer of your trifle.
Beat thickened cream and icing sugar until stiff. Use a piping tube to decorate the trifle with cream stars and then add remaining strawberries, sliced or chopped, to the top of the trifle.

Notes

Trifle is best made the day before serving it.

Make sure your trifle bowl is sparkling clean.

Wipe away any smudges that happen when you're adding the layers.

Make sure the layers are even and arrange the ingredients so they look wonderful from the outside of the bowl.

Nutrition