Prep 10 mins
Cook 0 mins
My mother made a great trifle, my sister made her additions, I made mine, this is it. This may not be the "real" way to make trifle, but it's been our family way for as long as I can remember. This is super quick to assemble if you don't make the custard yourself (sorry mum).
- Make up the two jellies according to packet directions: allow to chill and set.
- Line a decorative glass bowl with the slices of jam roll.
- Sprinkle the jam roll slices with the liqueur.
- Spread the fruit over this.
- Spread the custard evenly over this.
- Spread the cream over this.
- Take a fork and break up the jelly. Arrange it attractively over the cream.
- Allow to chill a few hours before serving to let the flavour develop.
Very good classic dessert. This was absolutely gorgeous looking ..the gelatin looks like tiny sparkling jewels on top. I used only 1 color of gelatin for mine. I would prefer fresh fruit next time however-- perhaps strawberries and kiwi slices or raspberries, maybe even some fresh pineapple or mango. I made this 2 hours in advance, to allow for the chilling time.. next time I would only make this 1 hour ahead, as the gelatin sunk a bit into to cream (which did nothing to the taste, just affected the presentation).
This is the closest to the good old Aussie christmas trifle that I remember from my childhood. When I was looking for recipes I was surprised to see so few with jelly in them - a most important ingredient! Thank you.