- Dish type
A quick and easy trifle that tastes fantastic. Cubes of sponge cake are drenched in strawberry jelly, before being topped with bananas, peaches, pineapple, vanilla Angel Delight and whipped cream.
91 people made this
- 1 (26cm tube tin) ready-made angel food or sponge cake
- 2/3 (135g) box strawberry tablet jelly, broken into cubes
- 1 (415g) tin sliced peaches
- 3 bananas, sliced
- 145g instant vanilla dessert mix, such as Angel Delight
- 225ml double cream, whipped
- 1 1/3 (432g) tins crushed pineapple, drained (optional)
MethodPrep:20min ›Extra time:2hr chilling › Ready in:2hr20min
- Break cake into bite size pieces. Put into a 20x30cm dish (preferably glass).
- Dissolve jelly in 250ml of hot water and pour over cake pieces, spreading to the edges of dish. Drain the peaches and pour the juice over the jelly. Arrange bananas on top, followed by the peaches. Top with pineapple, if using.
- Prepare instant dessert mix according to packet's instructions and spread evenly over fruit.
- Top with whipped cream, trying to keep layers separate. Refrigerate at least 2 hours before serving.
Reviews & ratingsAverage global rating:(57)
Reviews in English (46)
Used only half of the strawberry gelatin, stawberries instead of peaches, skipped the pineapple. Wonderful, light dessert. Everyone loved it.-06 Apr 2005
I used strawberries instead of peaches (as suggested by a few others). It was easy to make and everyone loved it. Thanks, Mel!-12 Feb 2003
Super Easy Australian Trifle with Custard
This is THE Aussie trifle for busy cooks. Perfect for celebrations or Christmas, we’ve made this quick, easy and hassle free. Loaded with custard, cream and iconic port wine jelly for an Australian trifle to impress!
To make the custard, put the milk in a microwave-proof bowl and heat on 900W for 3 minutes. Meanwhile, in a separate microwave-proof bowl, whisk together the cornflour and sugar. Gradually add the eggs and the vanilla extract, whisking all the while.
When the milk is hot, pour in the egg mixture, whisking continuously. Cook in the microwave on 900W for 3 minutes, stopping the microwave every minute to give the mixture a whisk. It&rsquos ready when the mixture is thick enough to coat the back of a spoon. Set aside and let cool for 10-15 minutes.
Meanwhile, make the trifle. Tip the frozen black forest fruits into a large bowl, reserving a few for decorating. Add the peach slices and icing sugar. Mix well and leave to one side for the frozen fruits to defrost, which will take about 15 minutes.
Arrange the swiss roll slices in the bottom of a glass trifle dish and scatter over the amaretti biscuits. Once the fruit has defrosted, arrange it over the top of the swiss roll, drizzling over the juices in the bottom of the bowl. Pour the cooled custard over the top.
Spoon the whipped cream over the top of the custard and decorate with the reserved black forest fruits and a few extra crushed amaretti biscuits. Dust with a little icing sugar before serving.
How do you make an easy British trifle?
This easy British trifle recipe uses mostly shop-bought ingredients which makes it really quick and easy to make. However, if you are feeling a bit more adventurous and want to give homemade cake, custard or jelly a try, this would be the perfect time to do so! I, for example, used this delicious homemade Swiss Roll Cake for the sponge base of the trifle.
Choose good-quality ingredients…
To make this easy trifle taste as good as it possibly can, I would recommend using good-quality ingredients. If you are in the UK, for the custard, I would recommend using Ambrosia custard – it tastes so much better than the cheaper options! If you want to use homemade custard, check out my baking basics post on How to make Crème Anglaise (Custard) for the recipe!
For the raspberry jelly, I used Hartley´s Jelly.
This easy British trifle is best made in a glass bowl so that you are able to see all the lovely layers! You can prepare the trifle in advance, in fact, it tastes even better when it has been left in the fridge for a day and has fully soaked through.
Prepare the jelly according to packet instructions, but do not place it into the fridge to set.
Cut the Swiss roll into 12 equal slices and arrange them over the base and a short way up the sides of a glass trifle bowl. Put any remaining slices in the middle of the bowl.
Spoon the sherry over the Swiss roll slices and allow to soak into the sponge for a few minutes. Scatter the fruit on top of the soaked sponge. Pour the prepared jelly over the fruit. Cover the dish with cling film and leave to set in the fridge for about two hours.
Meanwhile, for the custard, pour the milk and cream into a medium heavy-based pan. Add the vanilla pod and seeds, then slowly bring to the boil. Once the mixture comes to the boil, remove from the heat and set aside to infuse for 15 minutes. Remove and discard the vanilla pod.
Mix the cornflour with the water in a small bowl until smooth and well combined, then set aside.
Whisk the egg yolks and sugar in a large bowl until pale and fluffy. Gradually stir the warm milk and cream mixture into the egg and sugar mixture until smooth. Return the mixture to the saucepan and heat over a low heat.
Cook for around 8-10 minutes, stirring continuously, until the custard has thickened enough to coat the back of a wooden spoon.
Give the cornflour mixture a stir, then mix quickly into the custard. Cook for 1-2 minutes more, or until the custard is very thick and smooth, stirring continuously.
Remove the pan from the heat and pour the custard into a bowl placed over a second bowl filled with iced water. Cover the surface of the custard with cling film to prevent a skin from forming. Set aside until the custard has cooled.
When the custard has cooled, remove and discard the cling film. Stir the custard a few times, then gently pour onto the set jelly.
Cover with cling film and return the trifle dish to the fridge for a further 30 minutes, or until the custard is lightly set.
For the topping, lightly toast the almonds in a dry frying pan over a low heat for 2-3 minutes, or until golden-brown (keep the almonds moving around the pan frequently to prevent them from burning). Set aside to cool.
Whip the cream in a bowl until soft peaks form when the whisk is removed. Spoon the whipped cream over the custard, starting at the sides of the bowl before working your way into the middle. Scatter over the almonds, cover and return to the fridge until ready to serve.
To serve, spoon the trifle into serving bowls and eat immediately.
Thickening the custard with a little cornflour will prevent the cream topping from sinking. We like the jelly, but if you're short of time, simply leave it out altogether.
"This jello trifle recipe uses simple ingredients to create a flavorful and beautiful trifle dessert! This jello trifle has layers of fresh fruit, vanilla pudding, wafers, jello, and cake all topped with a creamy homemade whipped topping. What we love most about trifles is the ability to mix and match the flavors to your heart’s desire. Traditionally, an English trifle uses custard, but the states have adapted trifles to suit what’s readily available to them and in this case, it’s pudding. The pudding works beautifully alongside fresh berries, jello, and cake creating a delicious wafer-filled trifle! "
Cooking Vessel Size trifle Bowl, Hand Mixer
- 1 Yellow Cake Mix
- 6 4 / 5 ounces Strawberry Jello
- 6 4 / 5 ounces Vanilla Pudding
- 16 ounces Strawberries
- 12 ounces Blueberries
- 12 ounces Raspberries
- 12 ounces Vanilla Wafers
- 1 cup Heavy Whipping Cream
- 1 cup Powered Sugar
- 1 teaspoon Vanilla
Bake your yellow cake according to box directions and allow to cool. Prepare the jello and the vanilla pudding so everything is ready to layer into the trifle bowl.
Chop all the fruit (except a few pieces for garnish). Keep in a bowl to the side.
Visit https://amandascookin.com/jello-trifle/ for full printable recipe.
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Easy Fresh Berry Trifle Recipe
Start with a store-bought angel food cake. A big one or the individual cakes. I found the individual ones at Costco. No pressure and fairly affordable.
For a full 13 x 9 pan, tear the whole cake into bite-size pieces. If you are making it in an eight or nine-inch square pan you probably only need about half the pan.
Or place the individual cakes on a serving platter.
Once the cake is ready, grab a package of instant vanilla pudding and two cups of cold milk. I might have used 1 ½ cups of evaporated milk with an additional ½ cup of milk.
Mix together with pudding mix for two minutes.
Now, if you like cream cheese, add about 4 ounces of softened cream cheese and about &frac23 of a container of cool whip.
I also add a teaspoon of vanilla. I really like the vanilla flavor.
Pour over the angel food cake pieces.
Pop in the fridge for a few minutes to let the pudding mixture set up a little.
Then cover with the remaining cool whip and an additional half a container. This is for a 13 x 9 pan again. If using a square pan, put a little less cool whip in the pudding and use remaining on top. Then begin to add the berries of choice. About 2 cups total of berries.
This a great recipe to make with kids. Little hands are perfect for berry placement.
And it is more fun to eat fresh berries when there is cool whip involved!
This tastes as pretty as it looks. I made it for our bible study group and had not a single serving left. Lick your pan clean goodness.
How to Make Dairy-Free Trifle with What You Have on Hand
The original trifle recipe uses instant pudding, whipped topping, brownies, cookies, and/or candies. I wrote it up with several options so you can use what you have on hand.
If you don’t have instant pudding, make two batches of your favorite homemade pudding and use those once they are chilled. There are several dairy-free pudding recipes in Go Dairy Free: The Guide and Cookbook.
If you do have instant pudding, use Alisa’s tips for how to make instant pudding dairy free. Do not simply follow the directions on the instant pudding package and substitute dairy-free milk beverage. It won’t set up.
Whipped Topping Tips
For the whipped topping, So Delicious CocoWhip Original Whipped Topping is a great choice. I didn’t have any last time we made the trifle, but I did have some Non-Dairy ReddiWip. I gently folded it into the pudding, and it worked fine. You can also make your own homemade whipped topping with canned coconut milk and use that instead.
In the trifle pictured here, I used a box of Enjoy Life Peppermint Bark Cookies left over from the holiday season. My friend recommends brownies, cookies, or chocolate candies between the layers. This dairy-free trifle recipe is a great way to use up odds and ends of homemade baked goods or whatever leftover treats you have on hand. Here are a few suggestions to inspire you.
- Oreos (yes, most are dairy free!)
- Dairy-Free Brownies or Vegan Brownies
- Allergy-Friendly Soft-Baked Cookies or Crunchy Cookies
- Chocolate Granola (homemadeor store-bought)
- Vegan Peanut Butter Cups or Sunbutter Cups
- Fresh Fruit
- No Bake Crumble
- Mini Chocolate Chips
Kids Can Cook Tips
This is a recipe you assemble, with no strict measurement rules, making it perfect for Kids Can Cook. Almost any age child can fold the whipped topping into the pudding, crumble the cookies, and make the layers. Use a glass bowl if you have one so everyone can admire their art. While fun to make and serve at any time, this is a perfect dessert for kids to make for Mother’s Day or another special occasion.
- Cake – Pound cake or angel food cake, store bought or homemade
- Whipped cream
- Vanilla pudding (optional)
The cake is moist and buttery, the berries are fresh and juicy, and the whipped cream is fluffy and decadent. This is the perfect combo of flavors and textures. If you’d like to also add a layer of vanilla pudding to your trifle, you can! Either make a box mix or use my homemade vanilla pudding recipe. I typically layer the pudding just above the bottom layer of berries.
Berry Trifle Make Ahead Tips:
- You can make the cake days in advance and store it tightly covered in the freezer. Defrost it in the fridge before cutting it into cubes. Once you layer the cake with the berries and whipped cream no one will know the cake wasn’t freshly baked. It’ll be our little secret.
- Wash your berries a few hours (up to a day) before assembling the trifle. Make sure they are completely dry before layering.
- Whip the heavy cream up to 1 day in advance. If it loses a little volume, give it another quick whip before layering.
- Adding pudding to your trifle? Make it up to 2 days in advance and leave it refrigerated until you are ready to layer it.
You can make this trifle in a large trifle dish or you can make individual portions in glasses or mason jars. You can also cut this recipe in half if you’re serving a smaller group.
Whether your celebrating Independence Day or just looking for a fabulous summer dessert, this trifle is sure to be a hit.
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