The best thing about fruit trifle is that you can play with all the ingredients, throw in fruits as you please and omit according to your cravings. When I was making this trifle, I so wanted to make it with mangoes, so mangoes it was and boy it was satisfying 😉
There is no hard fast rule for this recipe. Add or omit as you please. You can use plain, marbles or even chocolate cake if you want to. Use any fruit you like, any flavour of custard, or just about anything and everything.
Below are a few points that separate a crowd-pleasing juicy trifle from a so-so dull dry trifle, so keep these points in your mind and do as you please.
Most Important for Trifle
- Your custard shouldn’t be too thick or too runny. It should be of medium consistency. It should smoothly fall off a tablespoon, because it WILL harden a bit as you refrigerate so if it is too thick, your trifle will not be juicy and moist and if too runny, you will have trifle soup rather than a trifle 😀 hehehehehe
- Keep your cake, which ever you are using, moist. Moisten it will fruit juices, sugar mixture or the juice that you get from tinned fruit cocktail, if you are using that.
- Take a deep bowl for trifle, it will fill sooner than you think (I always end up overflowing mine hehehehe).
- Always chill your fruit trifle for 3-4 hours for best results.
What you need
Vanilla Custard————— as needed
Packet Cream—————- 1 pack whipped to hard peaks with 4 tbsp of Icing Sugar
Jelly————————– 1 pack
Cake————————– medium sliced plain cake, marbled cake
Sugar Mixture—————- 3 tbsp sugar + 1 cup water = stir till sugar dissolves
Apples– If you are using apples, soften them by cooking in a tbsp or two of butter till they are tender. Use them when they cool down.
Tinned Fruit cocktail
How it’s made
- First make your custard as per the package instructions, however I am SURE you know how to make custard, you do right? Choose any flavour you like however I prefer Market bought vanilla custard or If I need white colored custard because the vanilla custard you buy from the market is yellow coloured not white. So I use this recipe to make my own custard if I want white coloured one, okay. Adjust sugar in your custard according to your taste as well.
- Make jelly according to packet instructions and set aside. Use jelly while its still lukewarm because as it sits and chills, it will start to solidify so act quickly.
- Once your custard is done, rest is just assembling of the cake, sugar mixture and then fruits.
- First of all, take a clean, dry bowl and assemble your cake. Don’t forget to cover the sides of the bowl.
- Now pour sugar mixture over your cake to make it soft and moist. Don’t over do it. You won’t like water running in your trifle.
- Now pour in half of your jelly mixture onto your drenched cakes.
- Followed by:
- Sugar mixture
- Whipped cream
Leave it to chill in your refrigerator for around 3-4 hours and enjoy for lunch, dinner oe even high-tea.