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 perfect for your next celebration. This Trifle is made using Jam Roll, Custard, Fruit and Cream, however you can also customise it to suit your taste and preferences.
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.
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. To make my version, you will need:
- 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
- Cream – you will need thickened cream for this recipe.
- Sweetened Condensed Milk
How to Make a Trifle:
Although you can certainly make your own Jam Roll and Custard, this classic dessert can also be made using store bought ingredients.
Please note you will find the full instructions and quantities in the recipe card below.
- First, place Jam Roll in the base of a large serving bowl.
- Add peaches and fruit.
- Add custard, jelly and cream.
- Repeat the above three steps finishing off with a layer of cream.
- Sprinkle your Trifle with toasted 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.
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
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!!
dianebooth
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
Thank Diane, Merry Christmas to you too x
Geraldine Di Natale
Hi can I use fresh fruits like berries?
Lauren Matheson
You sure can xx
Christine hargreavex
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.
Sylvia
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
Hi Sylivia, Thanks so much!! Yes, you certainly can use homemade butter cake instead. I hope you enjoy the trifle xx
merilyn
thanks lauren,
so many variations and they look so festive too!
love mx
Ismail asmal
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
Jenni
In the old days my great Aunt used to add sweet cherry to the cake. Nice for an adult version!
Lauren Matheson
My Nan used to do this too – soooo good!
Mere Namusukia
If there’s some more recipe of cake,I”d be more gratefull if you post it in my facebook account. Thank you
Michelle buckingham
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
Hi Michelle, you can certainly leave it out if you prefer xx
Mere Namusukia
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
Thank you so much Mere, I’m thrilled you all enjoyed it xx