By JustJanS on November 25, 2005
Photo by katew
Photo by katew
"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)."
Serving Size: 1 (120 g)
Servings Per Recipe: 8
"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."
"This is close to the one my Mother makes every Christmas. The family has grown so large over the years it is now made in a punch bowel and every bit of it gone by evenings end. The only difference being she uses brandy or rum and fresh or frozen fruit and home made cake that she layers with jam and then lets get "day old""