Enjoy the sweet delights of the festive season with this classic South African trifle.
A trifle is usually a layered dessert made with berries or fruits, hidden inside a layer of cake slices and set with jelly and custard.
You can make this Trifle up to 24 hrs in advance, making it the perfect dessert for entertaining.
The trifle can be made in one large glass dish or, if you prefer, into individual glasses.
Mini Swiss Rolls – You can find these in the bread aisle at your local supermarket.
Fruit Juice – To drizzle over the cake. I used Berry juice.
Custard – Either store-bought or homemade is fine. It should be a fairly thick custard though.
Jelly – You can use any flavour of jelly for this recipe however any of the red colour jelly crystals work best in this recipe.
Cream – Whipped Fresh Cream
Berries – I used Raspberries, Blueberries and Cherries
- 1 x 80 Gr Pkt Red Jelly Crystals
- 12 Readymade Mini Vanilla Swiss Rolls (cut into 1cm-thick slices)
- ½ Cup Berry Juice
- 2 x 250Gr Punnets Strawberries, Washed, Hulled, Halved
- 2 x 125Gr Punnets Blueberries
- 500ml (2 cups) Thick Vanilla Custard
- 250ml (1 cup) Fresh Cream, Whipped
- Prepare the jelly by following the directions on the packet.
- Pour the jelly into a large rectangular container and place in the fridge until set. Cut into cubes.
- Place half the swiss roll slices in the base and along the sides of a medium-sized footed glass serving bowl. Drizzle half of the berry juice over the swiss rolls.
- Top with half of the jelly cubes and one-third of the combined strawberries and blueberries.
- Spoon over half the custard.
- Repeat with the remaining swiss rolls, berry juice, jelly cubes and another third of the strawberries and blueberries. Top with the remaining custard.
- Spoon the whipped cream over the trifle and top with the remaining third strawberries and blueberries. Place in the fridge until required.
- This Trifle can be put together the day before, just cover it with cling wrap to help stop the whipped cream from ‘drying’ out.