The Best Trifle Recipe!


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


  1. Prepare the jellies in separate bowls according to the packet instructions.
  2. When jelly is set and ready to use, you can begin to assemble the trifle.
  3. 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.
  4. 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.
  5. 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.
  6. Slice up your cake. Line the bottom of the container with one layer of the cake.
  7. Sprinkle a couple of teaspoons of sherry across the cake to flavour and soften.
  8. Add a little of the raspberry jelly and spread out as best you can.
  9. Spoon/sprinkle some of the fruit across the jelly.
  10. Spoon and spread some of the cream to cover.
  11. Top cream with more cake slices and sherry, followed by more custard, mango jelly, fruit and cream.
  12. Repeat these steps until the entire dish is full, alternating between using the raspberry and mango jellies.
  13. 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.
  14. 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!
  15. Cover trifle and refrigerate for 8-12 hours for best results.
  16. Serve along with your other celebratory desserts at Christmas and on Birthdays.



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