AuthorJan BouwerA classic South African trifle is a festive, layered fridge dessert combining sponge cake, fruity jelly, canned fruit, creamy vanilla custard, and fluffy whipped cream.
Make the jelly: Dissolve the jelly crystals in boiling water, add cold water according to the package instructions, and let it set in the fridge until soft-set or fully set and cubed.
Layer the cake: Slice the Swiss roll or Madeira cake and arrange the pieces neatly along the bottom and sides of a large glass trifle bowl.
Moisten the cake: Drizzle a little fruit syrup, Sparletta cooldrink, or sherry over the cake layer so it absorbs the moisture without getting soggy.
Add fruit and jelly: Add a layer of drained canned peaches or fruit cocktail, followed by your prepared jelly.
Pour the custard: Pour the cooled, thick vanilla custard evenly over the fruit and jelly layers.
Top with cream: Pile the sweetened whipped cream generously over the top of the custard.
Decorate and chill: Garnish with grated chocolate, toasted coconut, or fresh cherries. Place the trifle in the refrigerator for at least 2 hours (or overnight) to let the flavours meld before serving.
Ingredients
Directions
Make the jelly: Dissolve the jelly crystals in boiling water, add cold water according to the package instructions, and let it set in the fridge until soft-set or fully set and cubed.
Layer the cake: Slice the Swiss roll or Madeira cake and arrange the pieces neatly along the bottom and sides of a large glass trifle bowl.
Moisten the cake: Drizzle a little fruit syrup, Sparletta cooldrink, or sherry over the cake layer so it absorbs the moisture without getting soggy.
Add fruit and jelly: Add a layer of drained canned peaches or fruit cocktail, followed by your prepared jelly.
Pour the custard: Pour the cooled, thick vanilla custard evenly over the fruit and jelly layers.
Top with cream: Pile the sweetened whipped cream generously over the top of the custard.
Decorate and chill: Garnish with grated chocolate, toasted coconut, or fresh cherries. Place the trifle in the refrigerator for at least 2 hours (or overnight) to let the flavours meld before serving.
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