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Fruit Trifle recipe

Fruit Trifle recipe

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  • Recipes
  • Dish type
  • Dessert
  • Trifle

A lovely traditional trifle that you can make in no time. Use prepared shop-bought jelly if you want to save some time.

407 people made this

IngredientsServes: 10

  • 1 pack trifle sponges
  • 1 (410g) tin fruit cocktail, drained
  • 1 sachet fruit flavoured jelly
  • 2 tablespoons custard powder
  • 2 dessertspoons caster sugar
  • 100ml (4 fl oz) semi skimmed milk

MethodPrep:2hr15min ›Cook:5min ›Ready in:2hr20min

  1. Place the sponge in a glass serving bowl, cutting to fit if necessary, and cover with the tinned fruit. Prepare jelly according to package instructions and pour over fruit and sponge. Chill.
  2. Once the jelly has set, combine custard powder and sugar in a small saucepan over medium heat. Stir in milk and cook until thick and creamy. Allow to cool slightly and then pour over sponge and jelly mixture. Chill until set.

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Reviews & ratingsAverage global rating:(18)

Reviews in English (15)

Could i use carton custard instead or even strawberry blamanche??xx(like this comment if you can use either)-22 Jan 2013


Hi Karen Excellent trifle. Exactly like my mother-in-law's. Now I don't have to ask her to make it she would never give me the recipe. I guess that's a mother-in-law thing!!! Thanks again PS My husband thanks you too!-15 Sep 2008

by Meximama

This trifle is tasty!-15 Sep 2008

Mixed-Fruit Trifle

Make the cake layers Preheat the oven to 350°. Line two 8-inch round cake pans with parchment paper. In a stand mixer fitted with the whisk, beat the eggs with the granulated sugar at high speed until thickened, about 10 minutes. Reduce the speed to medium and beat until more than doubled in bulk, about 10 minutes. Using a rubber spatula, gently fold in the flour until nearly smooth. In a small bowl, mix the melted butter with a large dollop of the batter, then fold this mixture into the remaining batter until no streaks remain.

Divide the batter between the prepared pans and bake for 25 to 30 minutes, until the cakes are golden and a toothpick inserted in the centers comes out clean. Let cool in the pans for 15 minutes. Unmold the cakes, peel off the parchment and let cool completely. Using a large serrated knife, cut both cakes in half horizontally to make 4 layers.

Meanwhile, make the yuzu syrup In a small saucepan, combine the granulated sugar, orange juice and yuzu juice with 1/4 cup plus 2 tablespoons of water and bring to a boil, stirring to dissolve the sugar. Let cool completely.

Make the lemon curd In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water until softened. In a medium saucepan, whisk the egg yolks with the whole eggs, granulated sugar, lemon juice and both zests. Cook over moderate heat, whisking occasionally, until simmering, about 8 minutes. Remove from the heat and whisk in the softened gelatin and salt until incorporated. Whisk in the butter 1 cube at a time. Transfer to a medium bowl and let cool completely. Press a piece of plastic wrap directly onto the surface and refrigerate until well chilled, about 1 hour.

Make the pastry cream In a medium saucepan, bring the milk and vanilla bean and seeds just to a simmer over moderate heat discard the vanilla bean. In a stand mixer fitted with the paddle, beat the eggs with the granulated sugar, cornstarch and salt at high speed until very thick and pale, about 2 minutes. Gradually whisk in 1 cup of the hot milk. Scrape this mixture into the saucepan and cook over moderately high heat, whisking, until thickened, 3 to 5 minutes. Scrape into a medium bowl and let cool completely. Press a piece of plastic wrap directly onto the surface and refrigerate, whisking occasionally, until chilled, about 1 hour.

Macerate the berries In a medium bowl, toss the berries with the yuzu juice and granulated sugar and let stand at room temperature for 45 minutes.

Make the whipped cream In a large bowl, using a hand mixer, beat the cream with the confectioners&rsquo sugar and vanilla extract until stiff cover and refrigerate until ready to use.

Assemble the trifle Arrange half of the kiwi slices and blackberry halves decoratively around the edge of a trifle bowl. Fit 1 cake layer in the bottom of the bowl and brush generously with some of the yuzu syrup. Spread half of the lemon curd on the cake and top with half of the macerated berries. Set another cake layer on top and brush generously with more of the yuzu syrup. Arrange some of the strawberry slices decoratively around the edge of the bowl. Spread half of the pastry cream on the cake, then top with more strawberry slices and half of the whipped cream. Repeat the layering to finish the trifle. Serve.

Easy No-Bake Fruit Trifle

Since it’s summer, no one wants to be turning on that oven to bake, which is why this no-bake recipe is perfect for summer occasions as well as year-round for baby and bridal showers. You can make these trifles in individual cups or in a large trifle dish, both are great options for a party!

This patriotic fruit trifle is easy, yet eye-appealing dessert that only takes a few minutes to throw together, especially if you use a store-bought angel food cake!

Impress your friends and family, they’ll never guess how easy it was, and you will have a show-stopping dessert!

Less time in the kitchen………..means more time in the FUN!

What is the Best Way to Layer a Trifle?

One of the most important things to get right with a traditional trifle recipe is the presentation. Your strawberry kiwi trifle is no different. You want to get the layering just right, not only so that it looks amazing, but also so that the dessert tastes just right with every composed bite. There are three layered components to this recipe, so layering them the right way does matter. To begin construction of your strawberry kiwi trifle, spread an even layer of your sponge cake along the bottom of your dish, then add another even layer of your fruit. Add a layer of whipped cream, more sponge cake, more fruit, etc. Finish it with a garnish of fruit atop a final layer of whipped cream.

Fruit trifle notes

  • Make this trifle dish super easy by using store bought angle or pound cake and also consider using ready made whipped cream. This will make the dish take about 5 minutes to put together.
  • Refrigerate for a couple of hours before serving. This is an important step and really doubles the irresistibility factor of this dish.
  • Make the trifle in a trifle dish or you can make single serve trifle in tall wine glasses.
  • You can make a piña colada version by using coconut pudding with pineapple chunks. It might be a good idea to use mangoes as well but omit grapes and bananas.
  • I am used to trifles with savoiardi biscuits. So I like it more that way, my next option was pound cake. I've made it here with angle cake but as this seemed to be more common. Still liked the savoiardi and pound cakes more.


  • 1 angel food cake, cubed or torn into bite-sized pieces
  • 1 vanilla instant pudding, large box, 5.1 oz.
  • milk
  • 1/2 cup sour cream, regular
  • 6 tablespoons Amaretto, divided
  • 1 can of crushed pineapple, 15 1/4 oz., drained
  • 1 cup peaches, sliced
  • 1 cup strawberries, sliced
  • 1/2 cup sugar, divided
  • 1 cup blueberries
  • 1 container Cool Whip, divided

10 Healthy Trifle Recipes That Will Make Your Mouth Water

They're so delicious you won't even realize they're good for you too!

Looking for a simple dessert? Keep scrolling for quick and easy trifles loaded with fruit, chocolate, cheesecake, and more scrumptious ingredients. Some recipes are batched for parties, while others serve an individual or two. Check out these Valentine's Day trifle recipes for more ideas.

With only 155 calories per serving, this is one tasty delight you can feel really good about.

Get the recipe at Dashing Dish .

Instead of using heavy creams and loads of sugar, this recipe features good-for-you ingredients like coconut sugar, coconut oil, raw cacao powder, dates, nuts, and plenty of fruit.

4th of July Fruit Trifle

My mom always makes this for the 4th of July, and this past year I made it. It was a huge hit! Very colorful and delicious!


  • 6 ounces, weight (large Box) Instant Vanilla Pudding
  • 14 ounces, fluid Sweetened Condensed Milk (plus Some Regular Milk, As Required By Your Pudding Mix)
  • 12 ounces, weight Cool Whip, Thawed, Divided
  • 14 ounces, weight Fresh Strawberries, Cut
  • 12 ounces, weight Fresh Blueberries
  • 1 whole Angel Food Cake Torn Into Pieces (I Usually Just Buy One From The Bakery At My Grocery Store)


Mix vanilla pudding according to box, but use the 14 ounces of sweetened condensed milk for part of the milk it calls for. Then, use regular milk for the rest of what the box calls for. Mix according to box, or until rather thick. Then, fold in 8 ounces of thawed Cool Whip (but save the rest for topping).

Rinse the berries, and allow them to dry. Then, cut the strawberries into bite size pieces. (Sometimes I also add fresh peaches, this makes a great addition).

Get out a trifle bowl, or something that looks pretty (you could get away with a 13࡯ pan if you had to). Layer everything 3 or so times. I usually start with a layer of angel food cake, and just tear it into pieces right into the bowl. Then, I put about 1/3 of the pudding mixture on top, followed by fruit. Do this a couple more times, and end with the rest of the Cool Whip. Finally, I put some more fruit on top to make it look pretty.

Easy, Simple Trifle

Sherry trifle is a simple dessert. It is easy to make and everyone loves it which is a delight when it takes little effort to make. To keep things simple I have used shop bought trifle sponges and powdered custard made up about twice as thick as the directions on the pack.

Trifle sponges are very dry so they soak up plenty of fruit juice and sherry (if using). I suspect they would be difficult to replicate if you made your own – some 2 or 3 day old sponge cake that had been left out to dry might do the trick. In fact trifle might be a good way to use up any stale cake!

  • 1 cup chilled champagne or sparkling white grape juice
  • 2 tablespoons honey
  • 4 cups sliced assorted fruit (such as any berries, grapes, oranges, pineapple, kiwifruit, etc.)
  • 4 ounces reduced-fat cream cheese (Neufchatel), softened
  • ½ cup light ricotta cheese
  • 1 cup vanilla-flavor fat-free Greek yogurt
  • 1/2 Recipe Vanilla Cake, cut into cubes (see associated recipe, and Tip)

In a bowl gently stir together champagne and honey until honey is dissolved. Add fruit toss gently to coat. Cover and let stand 30 minutes. Drain fruit, reserving liquid.

In a food processor combine cream cheese, ricotta cheese and yogurt. Cover and process until smooth.

In a 2 1/2- to 3-quart trifle dish or glass bowl layer one-third of the cake cubes, one-third of the fruit mixture, and one-third of the cheese mixture. Repeat layers twice. Cover and chill up to 8 hours before serving. If desired, drizzle servings with reserved liquid from the fruit.

Watch the video: Fruit Trifle Ramadan Special Dessert (June 2022).


  1. Umayr

    Correctly! Goes!

  2. Wakeley

    Bravo, what words..., a brilliant idea

  3. Esdras

    Bravo, as a sentence ..., great idea

  4. Pepperell

    Incomparable topic, it is very interesting to me))))

  5. Halley

    I would like this

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