Easy Trifle Recipe
This easy trifle recipe creates a delightful layered dessert, perfect for gatherings. It combines vibrant raspberry jelly with soft jam swiss roll, a medley of tinned fruits, creamy vanilla custard, and a luscious whipped cream and condensed milk topping, finished with toasted flaked almonds for texture and garnish. It's a quick-to-assemble, impressive British classic.
Equipment
- 1 Large Trifle Bowl For assembly and presentation
- 1 Large Mixing Bowl For whipping cream
- 1 Electric mixer or whisk For whipping cream to desired consistency
- 1 Saucepan For preparing the jelly
- 1 Sharp Knife For slicing the swiss roll
Ingredients
Main
- 2 x 85g packets of raspberry jelly
- 600 ml of thickened cream
- 395 g tin of condensed milk.
- 400 g jam swiss roll
- 830 g tin of fruit salad - drained
- 400 g tin of sliced peaches - drained
- 500 ml of vanilla custard - you can either make your own or buy a bottle already pre-made
- 50 g of flaked almonds - toasted
Instructions
- Prepare the raspberry jelly according to packet instructions and set aside to cool to room temperature.
- Slice the jam swiss roll into even rounds, approximately 1cm thick.
- Arrange a layer of the sliced swiss roll neatly at the bottom of your large trifle bowl, covering the base.
- Carefully pour the cooled (but still liquid) raspberry jelly over the swiss roll layer. Refrigerate for at least 2-3 hours, or until the jelly is completely set.
- In a large mixing bowl, whip the thickened cream until soft to medium peaks form. Gently fold in the condensed milk until just combined.
- Thoroughly drain the fruit salad and sliced peaches, ensuring no excess liquid remains.
- Once the jelly is firm, layer the drained fruit salad and sliced peaches evenly over the set jelly.
- Pour the vanilla custard over the fruit layer, spreading it gently to create a smooth, even surface.
- Spread the whipped cream and condensed milk mixture over the custard layer, forming a decorative top.
- Toast the flaked almonds in a dry pan over low heat until golden. Garnish the trifle with the toasted almonds just before serving.
Notes
For the best result, ensure all canned fruits are meticulously drained to prevent a watery trifle. When preparing the jelly, allow it to cool to room temperature before pouring over the swiss roll to avoid melting the cake. Whip the cream to medium-soft peaks; over-whipping can lead to a grainy texture. Gently fold in the condensed milk to maintain volume. Toasting the almonds should be done just before serving to retain their crunch and aroma. Consider adding a splash of sherry or fruit liqueur to the swiss roll layer for an adult version, adding depth of flavor. Ensure the trifle is thoroughly chilled, ideally overnight, for optimal setting and flavor melding.