Description
Jelly custard trifle is a layered, make-ahead dessert made with soft sponge cake, creamy custard, set jelly, and dried fruits and nuts. Served chilled, it’s easy to assemble in glasses and ideal for gatherings or meal prep.
Ingredients
-
Sponge Cake – 200 grams
-
Dried Fruits and Nuts – 1 cup (I used tutti fruity and figs)
-
Sweetened Condensed Milk – ½ cup
-
Milk – 1.5 cup
-
Custard Powder – 2 tablespoons
-
Vanilla Essence – 1 teaspoon
-
Sugar – ⅓ cup
-
Readymade Jelly Crystal – 1 packet
Instructions
-
Prepare the readymade jelly according to the package directions. Refrigerate until fully set and firm.
-
Pour the milk into a saucepan and place over medium heat.
-
In a small bowl, mix a little of the milk with the custard powder until smooth and lump-free.
-
Add the custard mixture and sugar to the saucepan. Cook, stirring continuously, until the custard thickens.
-
Remove from heat, add the vanilla essence, and mix well. Allow the custard to cool slightly.
-
Crumble the sponge cake into small pieces.
-
In a serving glass, add a layer of crumbled sponge cake.
-
Drizzle a small amount of sweetened condensed milk over the cake.
-
Spoon a layer of custard on top, followed by dried fruits and nuts.
-
Add a layer of the set jelly, cut into pieces.
-
Repeat the layers until the glass is filled, finishing with custard or jelly on top.
-
Refrigerate the assembled trifle for a few hours before serving.
Notes
-
Ensure the jelly is fully set before layering to keep clean, defined layers.
-
Stir the custard continuously while cooking to avoid lumps.
-
Assemble gently to maintain clear layers.
-
Store covered in the refrigerator for up to 2 days and serve chilled.