Looking for the best Trifle recipe? Well you’ve found it! This simple dessert is made using Jam Roll, Custard, Fruit, Cream and an extra special ingredient.
For a classic dessert, you really can’t go past this easy Trifle recipe. It’s practically no fail as it’s made using a few store bought ingredients and the result is a delicious and flavour packed dessert.
What is a Trifle?
You would always find a Trifle sitting on our dessert table whenever there was a celebration while we were growing up and it’s a tradition that we have continued. Trifle is a delicious mix of cake, fruit and custard that is English in its origin.
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. To make my version, you will need:
- Swiss Roll
- Fruit Salad
- Sweetened Condensed Milk
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 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
How far in advance can you make this recipe?
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.
Watch How to make my Trifle Recipe below!
You may also like these no bake deserts:
- Chocolate Trifle
- No Bake Lemon Cheesecake Slice
- Berry Trifle
- Caramel Chocolate Ripple Cake
- Toblerone Cheesecake
Easy Trifle Recipe
- Trifle Bowl
- 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
- 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.
- 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.