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
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.
No you cannot. The cream/jelly and custard do not freeze or defrost well.
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!
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
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
Enjoy!!
Sarah
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
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!
Ronny
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
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
Lallie
Thanks soooo much for the recipe! Christmas pudding, CHECK! =)
Lauren Matheson
Woohoo, enjoy!
Cheryl Schwab
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
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.
Priscilla Gregory
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
You will have to put some aside to make sure!! I hope everyone enjoys it x
Vumile
Hi your trifle was delicious n my family n friends want more
Lauren Matheson
Oh thank you!
Jacqui.connell
Hi did you use supermarket custard or made your own this my 1st go at a triffle
Lauren
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!
Zakk
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
Thanks so much, your version sounds great!
Kylie Pittard
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
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.
Lucy @ Bake Play Smile
This is AWESOME!!! I think I need to make a trifle!! You’ve inspired me… especially with the custard!
Lauren
Haha, I hope you enjoy it!
Michelle Doyle
I made your trifle this christmas just gone & am making one today as a treat thankyou it was delicious
Lauren Matheson
Oh thanks so much Michelle!
Maliana
I love this trifle recipe and I want to make one for Christmas
Lauren Matheson
I hope you enjoy it!
Lisa @ Chocolate Meets Strawberry
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
Sounds like you’ve got no excuse not to make one now!
Coralie
Thank you for your easy recipe. xo