Layered Fruit Trifle

Close up of two lidded, clear plastic cups, each filled with layered trifle that’s ready to serve.

A beautifully layered dessert of jelly, custard, cake, and fruit. This is a tradition in our house during the hot Australian Christmases. However, it is perfect for any time, especially on warm summer evenings.

Make sure you give yourself plenty of time ahead to make it, as it takes a while to set each layer before adding the next.

Single large bowls are great for family BBQs, however individual cup trifles are an easier dessert to manage when there are a lot of children involved.

Layered Fruit Trifle Recipe

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Close up of two lidded, clear plastic cups, each filled with layered trifle that’s ready to serve.
A beautifully layered dessert of jelly, custard, cake, and fruit, an Australian-style Trifle is an annual tradition for Christmas, however, it is perfect any time.
Preparation 12 hours 25 minutes
Ready in 12 hours 25 minutes
Servings 8 Servings
CourseDessert
InfluenceAustralian
DifficultyExperienced
MethodChill
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Ingredients

Bottom Jelly Layer

  • 1 packet green lime jello
  • 1/2 jam roll cake
  • 1 can fruit salad (fruit cocktail) drained

Middle Jelly Layer

  • 1 packet red raspberry jello

Top Jelly Layer

  • 1 packet yellow lemon jello

Custard Layer

  • 2 tablespoons custard powder
  • 2 tablespoons sugar
  • 600 ml milk

Cream Layer

  • 300 ml cream
  • 1 tablespoon sugar
  • 1 teaspoon vanilla essence
  • 1 can orange segments or mandarine segments

Equipment

  • glass serving bowl

Directions

Bottom Jelly Layer

  • Make up the green lime jelly and put it aside to start cooling while you prepare the serving bowl.
  • Cut the jam roll cake into 1cm slices and layer around the base of a serving bowl. Sprinkle with the drained fruit salad.
  • Pour in the cooled green lime jelly and place in the refrigerator to set for 3 hours.

Middle Jelly Layer

  • Make the red raspberry jelly. When cool, add to the serving bowl. Chill to set.

Top Jelly Layer

  • Make the yellow lemon jelly. When cool, add to the serving bowl. Chill to set.

Custard Layer

  • Make the custard according to the packet instructions. When done, continue to stir off the heat until cool enough to place on top of the yellow lemon jelly layer without it melting. If you leave the custard to cool without stirring it gets a skin and the cusrard becomes lumpy.

Cream Layer

  • Whisk the cream to thicken. Just before it is finished, add the sugar and vanilla then continue whisking until thick.
  • Place the thickened cream on top of the custard layer, then decorate with the tinned orange or mandarin segments.
  • Chill until ready to serve.

Nutritional Information

Calories: 457kcalCarbohydrates: 71gProtein: 8gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 81mgSodium: 321mgPotassium: 356mgFiber: 2gSugar: 61gVitamin A: 1007IUVitamin C: 26mgCalcium: 166mgIron: 1mg

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About Tom Brewer

Tom has a long history of camping and outdoor activities which combined with his formal French chef training to create a range of hearty yet tasty outdoor meals. Whenever he has fire he can create a feast.

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