Trifle Pudding
Indulge in the delightful layers of this classic Trifle Pudding—an irresistible dessert that combines the richness of creamy vanilla custard, the bright flavors of fresh fruits, and the wobbly sweetness of strawberry jelly, all topped with fluffy whipped cream. Perfect for family gatherings or festive celebrations, this no-bake treat features a base of soft vanilla sponge cake, layered with sliced bananas, strawberries, and cubes of set jelly for a burst of flavor in every bite. Finished with optional crunchy chopped nuts or elegant chocolate shavings, this vibrant dessert not only tastes heavenly but also looks stunning when served in a glass dish, showcasing its colorful layers. Ready in under 30 minutes of prep time and ideal for cooling down on a warm day, this trifle pudding is sure to become your go-to crowd-pleaser!
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Recipe Information
Ingredients
- 500 grams Vanilla sponge cake
- 3 tablespoons Vanilla custard powder
- 750 milliliters Milk
- 3 tablespoons Sugar
- 1 packet Strawberry jelly powder
- 500 milliliters Hot water
- 200 grams Fresh strawberries
- 2 Bananas
- 300 milliliters Whipped cream
- 50 grams Chopped nuts (optional)
- 30 grams Chocolate shavings (optional)
Instructions
Prepare the jelly according to the instructions on the packet by dissolving the jelly powder in 500 milliliters of hot water. Stir well and let it cool slightly before refrigerating it in a shallow dish to set for 2-3 hours.
In a medium saucepan, mix 3 tablespoons of vanilla custard powder with 3 tablespoons of sugar and a little milk to form a smooth paste. Gradually add the rest of the 750 milliliters of milk while stirring to avoid lumps.
Heat the custard mixture over medium heat, stirring constantly, until it thickens to a pudding-like consistency. Remove from heat and let it cool completely at room temperature.
Slice the vanilla sponge cake into even pieces and spread them as the first layer in a trifle dish or a deep glass bowl.
Wash and hull the fresh strawberries, then slice them thinly. Peel and slice the bananas as well.
Layer half of the sliced strawberries and bananas over the sponge cake.
Pour the cooled custard evenly over the fruit layer, spreading it to cover the fruit completely.
Cut the set jelly into cubes and layer it on top of the custard.
Add the remaining sliced fruits as another layer above the jelly.
Spread whipped cream evenly over the fruit layer and smooth the surface with a spatula.
For garnish, sprinkle chopped nuts or chocolate shavings on top, if desired.
Refrigerate the trifle pudding for at least 1-2 hours before serving to allow all the flavors to meld together.
Nutrition Facts
Calories |
3070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.5 g | 147% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 1867 mg | 81% | |
| Total Carbohydrate | 459.8 g | 167% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 307.5 g | ||
| Protein | 69.7 g | 139% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 1678 mg | 129% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3344 mg | 71% | |
*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.
