Trifle 1 pic

Trifle = childhood happiness. The End.

This is a great dessert that you can make look absolutely gorgeous and let your creativity run wild. It’s very versatile too. This recipe calls for strawberries but you can use any other fruit that you enjoy – bananas are good. So are tinned peaches or fresh mango. Raspberries and kiwi also make it look gorgeous. Another nice and more contemporary way of doing this dessert would be to make individual trifles in pretty glasses to serve to guests at a dinner party. It will always go down well!

1 large jam Swiss Roll (or any plain sponge cake – available at your local grocery store or bakery)

1 packet of instant jelly (raspberry or strawberry flavour)

75ml sweet or medium sherry (you can substitute with rum or brandy)

2 punnets of fresh strawberries, sliced +- 500ml Home-made custard (You can use store bought custard, but its better home made – see recipe below)

100g chopped walnuts or pecan nuts

1 cup fresh cream, whipped with a teaspoon of castor sugar

Grated chocolate or strawberries and nuts to decorate

– Make the jelly according to packet instructions and allow to set in the fridge.

– Make the custard and set aside to cool.

– Slice the Swiss Roll or sponge cake and place the slices at the bottom of a glass bowl (round and deep is good).

– Pour the alcohol over the swiss roll or sponge to moisten it. Refrigerate until the Jelly is set.

– Once the Jelly is set, cut it into pieces and place on top of the sponge / swiss roll.

– Add the strawberries (and other fruit if you are using other fruit)

– Cover with the custard and then sprinkle the nuts on top.

– Finally, top with the whipped cream and decorate with the chocolate, nuts and a few strawberries.

– Refrigerate (overnight is best as the flavours will develop)

– Serve cold

Home Made Custard:


250mls whole milk

250mls double cream

50g caster sugar

1 vanilla pod, split

6 large free range egg yolks

– Put the milk, double cream and 1 tbsp of the sugar into a heavy based saucepan. Scrape the seeds from the vanilla pod and add them to the pan. Heat until almost simmering. Then take off the heat.

– Meanwhile, in a large bowl, beat the egg yolks with the remaining sugar until creamy.

– Gradually pour the hot creamy milk onto the sugary yolks, whisking as you do so. Strain the mixture through a fine sieve into a clean pan.

– Stir the mixture over a low heat until the custard thickens enough to thinly coat the back of a spoon. Do not allow the mixture to boil as it will curdle.

– Remove from the heat and strain the custard again through a fine sieve into a cold bowl (unless you are serving it hot right away). Leave to cool, stirring occasionally to prevent a skin from forming.

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