Trifle Custard
Indulge in the ultimate dessert experience with this luscious Trifle Custard recipe, a show-stopping centerpiece that's as beautiful as it is delicious. Layers of fluffy sponge cake, vibrant fruit jelly, fresh mixed fruits, creamy homemade custard, and velvety whipped cream come together to create a symphony of textures and flavors in every bite. Perfect for parties or special occasions, this no-bake treat is easily customizable with your favorite fruits and garnishes like chocolate shavings or chopped nuts. Prepare it ahead of time to let the layers meld for an irresistible dessert that's sure to impress your guests. Whether served in a grand trifle bowl or individual glasses, this layered masterpiece is as delightful to see as it is to taste!
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Recipe Information
Ingredients
- 300 grams Sponge cake (store-bought or homemade)
- 400 grams Mixed fresh fruit (strawberries, bananas, kiwi, etc.)
- 500 ml Fruit jelly mix (any flavor, prepared)
- 50 grams Custard powder
- 500 ml Milk
- 2 tablespoons Granulated sugar
- 250 ml Whipping cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 30 grams Chopped nuts or chocolate shavings (optional)
Instructions
Prepare the fruit jelly according to the package instructions and allow it to set in the refrigerator. This will take a few hours, so plan ahead.
Cut the sponge cake into bite-sized cubes. Set aside.
Wash, peel, and slice the fresh fruits of your choice into small pieces.
In a medium saucepan, combine the custard powder, sugar, and 2-3 tablespoons of milk to form a smooth paste. Gradually add the remaining milk, stirring continuously to avoid lumps.
Cook the custard mixture over medium heat, stirring constantly, until it thickens. Remove from the heat and let it cool completely. Stir occasionally to prevent a skin from forming.
In a chilled mixing bowl, whip the whipping cream with powdered sugar and vanilla extract until soft peaks form. Set aside in the refrigerator.
To assemble the trifle, start with a layer of sponge cake cubes at the bottom of a trifle bowl or individual serving glasses. Press them down gently to form an even layer.
Spoon a layer of prepared jelly over the sponge cake, followed by a layer of fruits.
Pour a generous layer of cooled custard over the fruit. Repeat the layers (sponge cake, jelly, fruit, custard) until the ingredients are used up, ending with a custard layer.
Top the trifle with whipped cream, spreading it evenly or piping decorative swirls.
Garnish with chopped nuts, chocolate shavings, or additional fruit slices for a festive touch.
Chill the trifle in the refrigerator for at least 2 hours before serving to allow the layers to set and flavors to meld.
Nutrition Facts
Calories |
2182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 1195 mg | 52% | |
| Total Carbohydrate | 387.9 g | 141% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 261.7 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 797 mg | 61% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1880 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
