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This classic trifle is a layered dessert made with cake, fruit-soaked jelly, creamy custard, whipped cream, and fresh berries. It’s an impressive and indulgent centerpiece for gatherings, yet surprisingly easy to prepare ahead of time.
1 x 450g / 14 oz Madeira cake or Pound cake (store-bought)
1/3 cup orange or other fruit-flavored liquor (Cointreau) or fruit juice (apple, orange, etc.)
7 tsp gelatine powder
6 cups cranberry juice (with sugar added)
500–750g (1–1.5 lb) strawberries, halved
1 punnet blueberries
1 punnet raspberries
Cream:
2 1/2 cups heavy/thickened cream
3 tbsp white sugar (caster sugar okay)
1 1/2 tsp vanilla extract
Custard (homemade or store-bought thick custard):
3 cups milk (full or low fat)
1/4 cup caster sugar
1 tsp vanilla bean paste or extract
1/4 cup caster sugar, extra
4 egg yolks
1/2 cup cornflour/cornstarch
Swap cranberry juice for raspberry or orange juice for variety.
Use sherry for a boozy version.
Store-bought custard works if short on time.
Peaches, kiwi, or mango make great fruit alternatives.
Best served within 24 hours as the cake softens with time.
Find it online: https://justsosavory.com/trifle/