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.
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.
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. Also don’t be put off by the time it takes to put this Trifle recipe together, it really is deceiving as for the majority of the time you are waiting for it to set! While this classic Trifle recipe is pretty hard to top, my Chocolate Trifle recipe does come pretty close!! Why not make both and let me know what you think 😉
Learn How to Make my Easy Trifle Recipe below..
Easy Trifle Recipe
- 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
- 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.