Description
A classic British dessert, perfect for Easter celebrations. Layers of sponge cake, jam, fruit, custard, and whipped cream create a delightful treat.
Ingredients
Units
Scale
- Sponge cake
- 3-4 tbsp Raspberry jam
- A splash of Sherry
- 2 large cans fruit cocktail
- 2 packets raspberry gelatin
- 2 cups (473 ml) vanilla custard
- 1 cup (237 ml) heavy whipping cream
- A handful of candy-coated chocolate eggs
Instructions
- Ensure all ingredients are measured and ready.
- Toast the sponge cake if not using pre-toasted or dry ones.
- Drain the fruit cocktail, keeping the juice for the gelatin.
- For the Soup:
- Lay the sponge cake slices flat at the bottom of a large glass trifle dish. Cut pieces to fit if necessary.
- Evenly spread raspberry jam over the sponge layer.
- Drizzle sherry over the jam-covered cake. For non-alcoholic versions, use fruit juice.
- Scatter the drained fruit cocktail evenly over the soaked sponge cake.
- Follow the gelatin packets instructions but use the reserved fruit cocktail juice as part of the liquid. Heat if required, then cool slightly but do not let set.
- Pour the slightly cooled liquid gelatin over the fruit layer.
- Gently spread the prepared vanilla custard over the set gelatin layer.
- Cover the dish with cling film, touching the custard to prevent a skin from forming. Refrigerate to set slightly.
- Once the custard sets, whip the heavy cream until it forms soft peaks. Gently spread this over the custard layer.
- Decorate the whipped cream layer with candy-coated chocolate eggs.
- Once assembled, let the trifle set in the fridge for at least an hour before serving. This allows the flavors to meld.
- Serve chilled. Provide a deep spoon or ladle for serving.
Notes
- For a boozier trifle, increase the sherry to 1/4 cup. For a kid-friendly version, omit the sherry entirely.
- If your gelatin doesn’t set properly, ensure the fruit juice is completely cool before pouring it over the fruit layer. Refrigerate for longer if needed.
- To make this trifle ahead of time, assemble it up to 24 hours before serving and store it in the refrigerator. The flavors will meld beautifully.
- Prep Time: 20 minutes
- Chilling Time: 240 mins
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: British
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 50
- Sodium: 100
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 60
- Fiber: 4
- Protein: 6
- Cholesterol: 50