Trifle Recipe | Easy No Bake Dessert

Looking for the best easy Trifle recipe? Well you’ve found it! This classic Trifle is the ultimate no bake dessert! It is made using EIGHT simple ingredients and it can also be made up to two days ahead – making it the perfect easy dessert for your next special occasion.

When it comes to Christmas desserts, you really can’t go past this easy Trifle recipe. This simple layered dessert is super versatile and can be made with tinned or fresh fruits along with Madeira cake, Sponge or Angel Food Cake.

Trifle Ingredients

This traditional Trifle is made using simple ingredients including: Jam Swiss Roll, custard (you can use homemade custard), fruit and whipped cream, however you can also customise it to suit your taste and preferences.

• Jam Roll – you can find this in the bread aisle of your local supermarket
• Custard – you can make your own custard if you prefer. You will need to make it a little thicker though.
• Jelly – I use raspberry jelly for this recipe
• Peaches
• Fruit Salad – you can also use fresh fruits.
• Whipped Cream – you will need thickened cream (heavy cream) for this recipe.
• Sweetened Condensed Milk

How to Make a Trifle:

Please note you will find the full instructions and quantities in the recipe card below.

Although you can certainly make your own Jam Roll and Custard, this classic layered dessert can also be made using store bought ingredients.

Step 1. Slice the Jam Sponge Roll into slices and place into a Trifle dish (or a clear glass bowl.

Step 2. Add half of the tinned fruit (we use peaches and a tin of mixed fruit salad).

Step 3. Add half of the custard, raspberry jelly and whipped cream.

Step 4. Repeat the above to create the layers.

Step 5. Top the Trifle with homemade whipped cream and sprinkle with flaked almonds.

Expert Tips for Making the BEST Trifle:

• If you are planning to serve a Trifle for dessert, it really is best to try and make it a day in advance, as this gives the jam roll enough time to absorb juice from the fruit as well as letting the flavours combine.  
• You can use any type of tinned fruit for this recipe, it’s also delicious (and sweet!) when made with tinned apricots or pears.
• The addition of sweetened condensed milk gives the whipped cream a sweet flavour. You can omit it if you wish.
• To store any leftovers, place the Trifle into the fridge and cover with cling wrap. It’s best enjoyed within 2 – 3 days.
• If you would prefer a nut free version, simply omit the flaked almonds

Watch How to make my Trifle Recipe below!

You may also like these no bake deserts:

• Chocolate Trifle Recipe
• No Bake Lemon Cheesecake Slice
• Berry Trifle
• Caramel Chocolate Ripple Cake
• Toblerone Cheesecake

Easy Trifle Recipe

Lauren

My Classic Trifle Recipe is the ultimate no bake dessert! It can be made a day or two in advance, ingredients can be modified to suit your preferences and it also feeds a crowd!

4.19 from 116 votes

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Chilling Time 6 hours hrs

Total Time 6 hours hrs 45 minutes mins

Course Dessert

Cuisine Australian

Servings 10 people

Calories 603 kcal

Equipment

• Trifle Bowl

Ingredients

  

1x2x3x

• ▢ 2 x raspberry jelly 85 gram packs
• ▢ 600 ml thickened cream
• ▢ 395 gram tin of sweetened condensed milk.
• ▢ 400 grams jam swiss roll
• ▢ 830 gram fruit salad drained
• ▢ 400 gram sliced peaches drained
• ▢ 500 ml vanilla custard you can either make your own or buy a bottle already pre-made
• ▢ 50 grams flaked almonds toasted

Instructions

 

• Make your jelly as per the packet instructions and pour it into a large bowl and place into the fridge to set.
• Drain the fruit salad and peaches and set aside until needed.
• Cut the jam swiss roll into 1cm pieces.
• Place the cream and condensed milk into the bowl of an electric mixer and beat until soft peaks form. Set aside until needed.
• Arrange half of the jam swiss roll slices over the base of a 3L serving bowl and top with ½ of the custard, half the fruit salad and peach slices, half of the jelly and half of the cream. Repeat in the same order until your serving bowl is filled and a layer of cream is on top. Place your trifle into the fridge for a minimum of 4 hours, or overnight if possible.
• Sprinkle the toasted flaked almonds over the top of your trifle just before serving.

Notes

• If you are planning to serve a Trifle for dessert, it really is best to try and make it a day in advance, as this gives the jam roll enough time to absorb juice from the fruit as well as letting the flavours combine.  
• You can use any type of tinned fruit for this recipe, it’s also delicious (and sweet!) when made with tinned apricots or pears.
• The addition of sweetened condensed milk gives the whipped cream a sweet flavour. You can omit it if you wish.
• To store any leftovers, place the Trifle into the fridge and cover with cling wrap. It’s best enjoyed within 2 – 3 days.

 

 

Nutrition

Calories: 603kcalCarbohydrates: 74gProtein: 10gFat: 31gSaturated Fat: 18gTrans Fat: 1gCholesterol: 162mgSodium: 334mgPotassium: 520mgFiber: 2gSugar: 54gVitamin A: 1443IUVitamin C: 6mgCalcium: 269mgIron: 2mg

Keyword Christmas Desserts, Christmas Recipes, Desserts, No Bake Dessert, Trifle

Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!

Enjoy!!