Layered Fruit Trifle Recipe
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
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.
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