Yes, it looks a bit like spew, but it’s in fact a deliciously moist Christmas trifle. This was my first ever attempt at making a trifle and I was happy to find out that they are pretty difficult things to stuff up. I didn’t even follow a recipe per se – I just asked family and friends what their own methods were and compiled them. The following ingredients and method that resulted made us a gigantic 3-4 litre trifle.
The quantities could of course be decreased or increased according to how many mouths you’ll be feeding and whether you want leftovers! I definitely think that the jelly quantities should be kept the same, though, regardless of the size trifle you’re making. You can never have too much jelly!!
750g butter cake
1 litre carton vanilla custard
2 sachets powdered gelatine
1/4 cup hot water
1/2 cup milk
1 tablespoon vanilla essence
600ml whipping cream
1 packet raspberry Airoplane jelly
1 packet mango Airoplane jelly
825g tin ‘two-fruit’ mix (i.e. a tinned combination of diced pears and peaches)
1/2 cup dry sherry
- Prepare the jellies in separate bowls according to the packet instructions.
- When jelly is set and ready to use, you can begin to assemble the trifle.
- Tip gelatine in to a cup and add hot water. Stir until dissolved. Add a little cold milk to cool the mixture. Then add the vanilla essence. Mix well.
- Pour the custard in to a jug and add the gelatine mixture. Mix in very well. Mine went a little lumpy as a result but I just mixed everything in the best I could. Don’t worry too much – the lumps will disappear once the custard sets.
- In a large container (I used a deep plastic one, though a big glass or ceramic bowl would work well, too) pour a little of the custard in and spread to cover the base.
- Slice up your cake. Line the bottom of the container with one layer of the cake.
- Sprinkle a couple of teaspoons of sherry across the cake to flavour and soften.
- Add a little of the raspberry jelly and spread out as best you can.
- Spoon/sprinkle some of the fruit across the jelly.
- Spoon and spread some of the cream to cover.
- Top cream with more cake slices and sherry, followed by more custard, mango jelly, fruit and cream.
- Repeat these steps until the entire dish is full, alternating between using the raspberry and mango jellies.
- Try to make the layers as even as you can, quantity-wise. Also make sure to keep enough cream to smooth across the top of the trifle when complete.
- I garnished my trifle with a flower made from leftover cake and fruit. To do this I cut petal-shaped pieces from some leftover slices of cake, arranging them in the centre-top of the trifle in the shape of a flower. I then put a piece of diced peach in the centre. This is totally optional though!
- Cover trifle and refrigerate for 8-12 hours for best results.
- Serve along with your other celebratory desserts at Christmas and on Birthdays.