Jelly Custard Trifle Recipe
A delightful Jelly Custard Trifle featuring layers of moist cake, creamy custard, vibrant jelly, and fluffy whipped cream. This easy-to-make dessert combines contrasting textures and flavors, perfect for a refreshing treat or a festive occasion.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 35 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: British
Ingredients
Scale
Cake
- 200g sponge cake, cut into cubes
Custard
- 500ml milk
- 3 tbsp custard powder
- 50g sugar
Jelly
- 1 packet (85g) flavored jelly powder
- 500ml boiling water
Whipped Cream
- 200ml heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Jelly: Dissolve the jelly powder in 500ml of boiling water, stirring well until fully dissolved. Pour into a shallow dish and refrigerate for at least 2 hours until set.
- Make the Custard: In a small bowl, mix custard powder with a little cold milk to form a smooth paste. Heat the remaining milk with sugar until hot but not boiling. Slowly add the custard paste to the hot milk, stirring continuously until thickened. Remove from heat and let cool.
- Whip the Cream: In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Set aside.
- Assemble the Trifle: In a large trifle bowl or glass serving dish, layer half the sponge cake cubes evenly. Spoon half the cooled custard over the cake. Cut the set jelly into cubes and layer half of this over the custard. Repeat the layers with the remaining cake, custard, and jelly cubes.
- Top with Whipped Cream: Finish by spreading the whipped cream evenly across the top layer. Optionally, garnish with fresh fruits or chocolate shavings.
- Chill Before Serving: Refrigerate the assembled trifle for at least 1 hour before serving to allow flavors to meld and dessert to chill thoroughly.
Notes
- Use any flavor of jelly according to preference for a colorful effect.
- Sponge cake can be store-bought or homemade; ladyfingers can also be used as a substitute.
- For a richer custard, use full-fat milk or substitute some milk with cream.
- Ensure custard is completely cooled before layering to prevent melting the jelly or soaking the cake too much.
- Leftover trifle should be stored covered in the refrigerator and consumed within 2 days for best freshness.
Keywords: jelly custard trifle, layered dessert, easy trifle recipe, jelly custard dessert, English trifle
Find it online: https://famdishes.com/jelly-custard-trifle-recipe/
