I’d been craving a desert since some time now.. and finally decided to make a fruit trifle. This desert needs a little prep and the rest is assembling and then resting it in the fridge to set before indulging! I browsed the internet to find variations to this recipe, and I did find some interesting ones on there. Some recipes called for pouring the prepared jelly straight into the serving bowl/s along with the other items of the desert and let it set in the fridge. Some include fresh whipped cream and others ice cream, some required the cake to be soaked in syrup and others in some form of alcohol and so on.
I ended up making this simple recipe that I have seen MiL make many a times. And it is liked by all. So here it is.
Sponge cake – 1 ( I baked my own)
Custard – 3 cups (prepared)
Jelly – 2 packs
Fresh/canned fruits – 3 cups
Dried fruits (chopped) – 1 cup
Strawberry jam or preserve – 100g
Ice cream – for the top layer.
Chocolate sauce optional
Bake your sponge cake the night before or you can always get a ready one from the supermarket. Cut the cakes into about 2 – 2.5″ chunks.
Prepare the custard. I used the store bought custard powder and prepared as per the instructions on the pack. You will need 3 cups, more or less.
Prepare the jelly according to the instructions on the pack. I used strawberry flavoured instant set jelly. Preferred using the red colored one so it stands out in the layers of the desert.
If you are using fresh fruits, dice them up into bite sized chunks. Or drain out the syrup from the canned fruits. I used a can of mixed fruits as well as fresh apples, pears and banana.
For the syrup to soak the cake pieces into, I dissolved the strawberry preserve in a couple tbsp of warm water.
Assembling the trifle
Arrange the cake pieces to make the first layer. Pour the prepared syrup over the cake, making sure you cover all cake nicely.
Pour in custard, again making sure it is a good layer. Sprinkle dried fruits and then arrange the fruit chunks.
Place the jelly over the fruits, followed by a thinner layer of custard.
Make another set of layers, – cake > syrup > custard > dried and fresh fruits > jelly.
Refrigerate for a couple of hours. Top it off with a generous serve of ice cream and crushed nuts. Serve immediately.