How to make a trifle
Whip up a beautifully layered trifle for your next gathering for a fuss-free treat that’ll have all your guests impressed. From the fresh seasonal fruits to the whipped cream, luscious vanilla custard and sponge cake, it’s a delightful dessert that can be made a day in advance.
Ingredients
Method
Ingredients
- 2 trifle sponge cake, cut into 2cm cubes
- ⅓ cup fruit juice, we used orange juice
- 1kg vanilla custard
- 500g seasonal fruit, we used sliced strawberries, raspberries and blueberries
- 300ml cream, whipped
Method
- Select your serving dish. A trifle bowl or a large glass bowl will perfectly showcase the layers of your trifle.
- Start with a solid foundation. Layer half the sponge into the base of your bowl, then drizzle over half the fruit juice to soak the sponge.
- Add a layer of custard and fruit. Spoon half the custard over the top of the sponge, followed by a third of the seasonal fruit.
- Repeat the layers, then spoon the whipped cream on top.
- Decorate. Garnish with the remaining fruit.
Top tips: Make your own sponge cake or speed up the process with store bought trifle or sponge cake. Jam sponge roll, lady fingers, loaf cake, butter cake or even Christmas cake could also be used as alternatives.
Change up the flavours of your trifle with coffee instead of fruit juice and a splash of vanilla extract in your cream. A drizzle of caramel or lemon curd could also be layered into the trifle over the top of the custard.
Homemade custard is best used for ensuring the layers are maintained, however in a pinch store bought custard may be used for ease.
Top your trifle with shaved chocolate, toasted chopped or sliced nuts, coconut flakes or lemon zest before presenting it to your table.