Jelly Trifle
Cooking Time: several hours
Serves: 6
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1. Make the jelly according to the packet instructions. Pour into a bowl and allow to cool, then place in the fridge. Stir the jelly every half hour, until it is half set - about 3 to 3.5 hours.

2. Place the trifle sponges in the bottom of a large glass bowl and sprinkle with alcohol if desired. Place the fruit in the bowl. Pour the jelly over the sponges and fruit. If the sponges soak up all the jelly, then it wasn't set enough and you have to start from scratch. The jelly should be half set, just liquid enough to settle smoothly. Put the bowl in the fridge until the jelly has set completely.

3. Pour the custard over the jelly and level off. Whip the cream until stiff, and spread over the top of the custard. If desired, you can spinkle lightly toasted almond flakes over the cream. Serve.

If you want to sprinkle the sponges with alcohol, then you could use grand marnier, sherry, schnapps etc...
You can use most fruits in a trifle, freah or canned.

Recipe Ingredients
300ml Whipping Cream
750ml Custard
(extra thick)
1 can Peaches
(or other fruit)
1 pack Trifle Sponges
1 pack Jelly
(any flavour you like)
Alcohol of your choice

Jelly Trifle

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