Traditionally, easy trifle is enjoyed all over the world in many variations. Make this delightful dessert ahead of time to help with the load of cooking for Christmas!
Origin Of Trifle
The earliest use of the name trifle was in a recipe for a thick cream flavoured with sugar, ginger and rosewater. It evolved from a similar dessert known as a fool, and originally the two names were used interchangeably
Trifle, in English cuisine, is a dessert made with fruit, a thin layer of sponge fingers soaked in sherry or another fortified wine, and custard. It can be topped with whipped cream. The fruit and sponge layers may be suspended in fruit-flavoured jelly, and these ingredients are usually arranged to produce three or four layers. The contents are highly variable; many varieties exist, some forgoing fruit entirely and instead using other ingredients, such as chocolate, coffee or vanilla.
The name trifle was used for a dessert like a fruit fool in the sixteenth century; by the eighteenth century. Many of the ingredients used in ancient versions can be found in meats and other products found today. According to some scholars, trifle cakes might be the origin of modern sandwich cakes.
Easy Trifle Suggestions
Try mixing up the fruit, jelly flavours and maybe flavour the custard!
Make them in one big bowl or lots of little single-serving bowls!
Use different sponges to change it up.
Our Easy Trifle Recipe
- 3L Serving Bowl
- 2 packets Jelly
- 600 ml Thickened Cream
- 1 can Condensed Milk (395g)
- 400 g Jam Swiss Roll
- 1 can Fruit Salad drained (830g)
- 1 can Sliced Peaches drained (400g)
- 500 ml Custard
- 50 g Flaked Almonds toasted
- Cut the jam swiss roll into 1cm pieces.
- Drain the fruit salad and peaches and set aside until needed.
- Place the cream and condensed milk into the bowl of an electric mixer and beat until soft peaks form. Set aside until needed.
- Mix jelly packets as per instructions but do not refrigerate.
- Arrange half of the jam swiss roll slices over the base of a 3L serving bowl and top with jelly mixture. Refrigerate until set.
- Top with 1/2 of the custard, half the fruit salad, peach slices, and cream. Repeat in the same order. Refrigerate for minimum of 4 hours or overnight.
- Sprinkle the toasted flaked almonds over the top of your trifle just before serving
- I tend to use port flavoured jelly but raspberry works fine too.
- Homemade custard or store brought are both good.
- I tend to add about 1/4 cup granulated sugar to my cream when beating to make it sweeter.
Have More Ideas?
Do you have more ideas? Have you tried our recipe and loved it? Leave us a comment on your inspiration and results. We love hearing from you!