This easy Trifle recipe is the ultimate no bake dessert!
My Mum has been making Trifles for as long as I can remember and I don’t think there has been a Christmas lunch yet where one of these beauties hasn’t been sitting on our Christmas dessert table. It’s such a classic dessert but there seem to be so many variations out there and every time I make one my husband and I argue as to what the ‘right’ way to put it together really is.
While I don’t agree with his preference for adding a big dollop of whipped cream to his Trifle, as he has my Mum wrapped around his little finger she will whip up some cream especially for ‘Scottie’. This easy Trifle recipe combines my Mum’s classic recipe with what my husband thinks a Trifle should contain as well as a couple of special little twists I’ve picked up along the way.
Trifle Ingredients
To be honest, I don’t think you really need a recipe to make a Trifle, as long as you’ve got a few core ingredients – jam swiss roll, jelly, custard and fruit it’s really all about having fun putting it together and combining your favourite ingredients.
You will need:
- Swiss Roll
- Custard
- Jelly
- Peaches
- Fruit Salad
- Cream
- Sweetened Condensed Milk
Tips for Making this easy Trifle Recipe:
- 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 swiss 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.
- For 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:
You can also find more easy no bake Christmas recipes in our No Bake Christmas Recipes eBook – also available in a Thermomix version too.
Watch how to make my Trifle Recipe below!
Easy Trifle Recipe
Equipment
- Trifle Bowl
Ingredients
- 2 x 85g packets of raspberry jelly
- 600 ml thickened cream
- 395 gram tin of sweetened condensed milk.
- 400 grams jam swiss roll
- 830 gram tin of fruit salad drained
- 400 gram tin of 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 1/2 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
- This recipe can be made a day or two in advance.
- To store, cover with cling wrap and keep in the fridge.
- You can add/remove the tinned fruit to suit your taste.
- The almonds can be omitted for a nut free option.
Nutrition
Enjoy!!
Lisa @ Chocolate Meets Strawberry says
This look great, and incredibly easy! Come to think of it, I haven’t actually ever made a trifle. Probably about time, seeing as we were gifted a trifle bowl last year (which has mostly just been a salad bowl so far!).
Lauren says
Sounds like you’ve got no excuse not to make one now!
Coralie says
Thank you for your easy recipe. xo
Lucy @ Bake Play Smile says
This is AWESOME!!! I think I need to make a trifle!! You’ve inspired me… especially with the custard!
Lauren says
Haha, I hope you enjoy it!
Michelle Doyle says
I made your trifle this christmas just gone & am making one today as a treat thankyou it was delicious
Lauren Matheson says
Oh thanks so much Michelle!
Maliana says
I love this trifle recipe and I want to make one for Christmas
Lauren Matheson says
I hope you enjoy it!
Zakk says
Hi! 🙂 Just wanted to say thank you for this awesome recipe!! I made it the other day following your recipe (substituting swiss rolls with sponge fingers and using half the amount of condensed milk) and everyone loved it 😀
Lauren says
Thanks so much, your version sounds great!
Kylie Pittard says
with your trifle recipe, with the jelly do i set it completely then just break it up and put it in or do i half set it then assemble it
Lauren Matheson says
Hi Kylie, you can do either 🙂 I prefer to add the jelly when it’s only just starting to set (and is still quite liquid) but you can also set it completely and then add it.
Jacqui.connell says
Hi did you use supermarket custard or made your own this my 1st go at a triffle
Lauren says
I have used both before, if you use bought custard just make sure you get a thicker one and not the ‘pouring’ custard you can buy 🙂 I hope you enjoy it!
Vumile says
Hi your trifle was delicious n my family n friends want more
Lauren Matheson says
Oh thank you!
Priscilla Gregory says
Just made this trifle for mothers evening tomorrow been trying some as make I put it together the cream is delicious hope there’s some left over for me
Lauren Matheson says
You will have to put some aside to make sure!! I hope everyone enjoys it x
Cheryl Schwab says
Hello, This looks amzing and I am looking forward to eating it with my family this weekend. A question…. I AM UP TO THE THIRD STEP BUT HTE CREAM DOES NTO SEEM TO WHIP, IS IT BECAUSE OF THE CONDENSED MILK?
Lauren Matheson says
Hi Cheryl, Thanks for your message. The cream will still whip into soft peaks with the addition of the condensed milk, it won’t whip into a ‘stiff’ consistency if that makes sense. Are you using a light cream? That may be im[acting the way it whips – or doesn’t. I hope that helps.
Lallie says
Thanks soooo much for the recipe! Christmas pudding, CHECK! =)
Lauren Matheson says
Woohoo, enjoy!
Ronny says
Hi Lauren
I will be making the trifle for Xmas. Can you use whipping cream or does it have to be thickened cream?
Can’t wait to try on Xmas day.
Thanks
Lauren Matheson says
Hi Ronny, I use thickened cream as it can be whipped (that’s what we call it in Australia) As long as you can whip the cream it’s fine to use! I hope you enjoy it, Merry Christmas x
Sarah says
Hi,
How’s do you transfer the set jelly into the trifle? Is it cut up?
Looks great. I’m planning to make it for Christmas day. Thanks for the he recipe.
Lauren Matheson says
Hi Sarah, Thanks for your message 🙂 You wait until the jelly has almost set (so it’s thicker but will still easily transfer) and then pour it into the trifle. You won’t have a perfect jelly layer, but will still get the taste. Alternatively you can let the jelly fully set and then chop it up and add it. I hope that helps 🙂 Merry Christmas!
Mere Namusukia says
Hi. Just wanted to say thank you for this awesome recipe. I’ve made one for my family just this Christmas but this recipe will be much more yummy. Thank you
Lauren Matheson says
Thank you so much Mere, I’m thrilled you all enjoyed it xx
Michelle buckingham says
Hi Lauren this is my first attempt at a trifle just wondering do you have to add condensed milk or can i leave it out ?
Lauren Matheson says
Hi Michelle, you can certainly leave it out if you prefer xx
Mere Namusukia says
If there’s some more recipe of cake,I”d be more gratefull if you post it in my facebook account. Thank you
Jenni says
In the old days my great Aunt used to add sweet cherry to the cake. Nice for an adult version!
Lauren Matheson says
My Nan used to do this too – soooo good!
Ismail asmal says
Hi gals. Surprise!! A guy checking out recipes. Always loved cooking and making desserts. Tried a variarion last week . Fabulous. Wonder why it’s called trifle when it’s so rich and decadent. Anyway just indulge. One life. Ha ha. Ismail
merilyn says
thanks lauren,
so many variations and they look so festive too!
love mx
Sylvia says
I think this is a great recipe I will be trying on the weekend.Can I use homemade butter cake instead of the Swiss jam roll? Maybe add a bit of strawberry jam on it?
Thank you so much for this awesome easy recipe.
Lauren Matheson says
Hi Sylivia, Thanks so much!! Yes, you certainly can use homemade butter cake instead. I hope you enjoy the trifle xx
Christine hargreavex says
How do you place the second lzyer of jelly if already set. I’m sure my mum used to pour the jelly over the swiss rolls to set first then added the rest.
Geraldine Di Natale says
Hi can I use fresh fruits like berries?
Lauren Matheson says
You sure can xx
dianebooth says
lm at the gym now and looking up trifle recipes while on the step machine here in Australia,L’ll be perparing this for a large family gathering tomorrow,but will take your advice and prepare it today. Thanks for your help and Merry Christmas to all.
Cheers Diane
Lauren Matheson says
Thank Diane, Merry Christmas to you too x
Coralie says
Thank you for your so very easy recipe. Most delicious. xoxo
Lauren Matheson says
Thank you!
Sarah Bedwell says
Hi, is it supposed to be sweetened condensed milk or unsweetened?
Lauren Matheson says
It’s sweetened condensed milk xx
Barbara West-K says
Do you really mean condensed milk –sweet and sticky? Or is this an American recipe, and you mean what I would call evwporated milk, which sounds more logical to me. However…………..
Lauren Matheson says
Hi Barbara, I’m from Brisbane so this is certainly an Australian recipe! Yes I do mean sweetened condensed milk, it gives the cream a lovely sweet flavour. You can certainly leave it out if you prefer.
Anna says
Made the easy trifle today. Was yummy. Would probably reduce the condensed milk next time. It is a keeper. Thanks.
Lauren Matheson says
Glad you enjoyed it 🙂