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    Create Bake Make / Christmas / Trifle Recipe | Easy No Bake Dessert

    Trifle Recipe | Easy No Bake Dessert

    Published: Jan 28, 2021 · Modified: Jan 1, 2024 by Lauren Matheson ·

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    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.

    Trifle in a glass bowl on marble background

    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 in a glass bowl on marble background

    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
    Trifle ingredients

    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.

    Collage showing the steps to make a trifle

    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
    How far in advance can you make Trifle?

    I have made this Trifle up to two days before it’s needed. I find it can be enjoyed up to four days after making.

    Can you freeze Trifle?

    No you cannot. The cream/jelly and custard do not freeze or defrost well.

    What is a Trifle?

    Trifle is a delicious no bake dessert that is a mix of cake, fruit and custard that is English in its origin.

    Watch How to make my Trifle Recipe below!

    Trifle in a glass bowl on marble background

    You may also like these no bake deserts:

    • Chocolate Trifle Recipe
    • No Bake Lemon Cheesecake Slice
    • Berry Trifle
    • Caramel Chocolate Ripple Cake
    • Toblerone Cheesecake
    Trifle in a glass bowl on marble background

    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
      

    • 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!!

    « Vegemite and Cheese Scrolls
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    Filed Under: Cakes and Muffins, Celebration Food, Christmas, Desserts, Easy Recipes, Party Food, Sweet

    Reader Interactions

    Comments

    1. Sarah

      December 22, 2017 at 6:41 pm

      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.

      Reply
      • Lauren Matheson

        December 23, 2017 at 7:57 am

        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!

        Reply
    2. Ronny

      December 21, 2017 at 8:06 pm

      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

      Reply
      • Lauren Matheson

        December 23, 2017 at 7:54 am

        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

        Reply
    3. Lallie

      December 21, 2017 at 4:33 pm

      Thanks soooo much for the recipe! Christmas pudding, CHECK! =)

      Reply
      • Lauren Matheson

        December 23, 2017 at 7:53 am

        Woohoo, enjoy!

        Reply
    4. Cheryl Schwab

      December 15, 2017 at 5:15 pm

      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?

      Reply
      • Lauren Matheson

        December 15, 2017 at 7:19 pm

        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.

        Reply
    5. Priscilla Gregory

      December 06, 2017 at 7:28 am

      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

      Reply
      • Lauren Matheson

        December 06, 2017 at 12:16 pm

        You will have to put some aside to make sure!! I hope everyone enjoys it x

        Reply
    6. Vumile

      November 28, 2017 at 2:53 am

      Hi your trifle was delicious n my family n friends want more

      Reply
      • Lauren Matheson

        November 28, 2017 at 9:48 am

        Oh thank you!

        Reply
    7. Jacqui.connell

      December 12, 2016 at 4:43 am

      Hi did you use supermarket custard or made your own this my 1st go at a triffle

      Reply
      • Lauren

        December 12, 2016 at 5:31 pm

        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!

        Reply
    8. Zakk

      July 10, 2016 at 11:48 pm

      5 stars
      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 😀

      Reply
      • Lauren

        July 11, 2016 at 1:54 pm

        Thanks so much, your version sounds great!

        Reply
        • Kylie Pittard

          December 30, 2017 at 8:10 am

          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

          December 31, 2017 at 2:52 am

          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.

    9. Lucy @ Bake Play Smile

      November 13, 2015 at 6:06 am

      This is AWESOME!!! I think I need to make a trifle!! You’ve inspired me… especially with the custard!

      Reply
      • Lauren

        November 19, 2015 at 7:01 pm

        Haha, I hope you enjoy it!

        Reply
        • Michelle Doyle

          July 04, 2020 at 10:09 am

          I made your trifle this christmas just gone & am making one today as a treat thankyou it was delicious

        • Lauren Matheson

          July 05, 2020 at 10:46 am

          Oh thanks so much Michelle!

      • Maliana

        December 21, 2017 at 8:13 am

        I love this trifle recipe and I want to make one for Christmas

        Reply
        • Lauren Matheson

          December 21, 2017 at 10:15 am

          I hope you enjoy it!

    10. Lisa @ Chocolate Meets Strawberry

      November 12, 2015 at 8:44 pm

      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!).

      Reply
      • Lauren

        November 19, 2015 at 7:01 pm

        Sounds like you’ve got no excuse not to make one now!

        Reply
        • Coralie

          December 24, 2018 at 11:22 pm

          5 stars
          Thank you for your easy recipe. xo

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