Royal Trifle
By not-recognized
Published on 15 May 2022
For lovers of all things British, vintage and sprinkled with sherry, see below for the most convenient trifle recipe ever.Remember that you can use any canned fruit; try raspberries, peaches or cherries.Don’t forget to let the jelly set properly, or else you will have a very sloppy (but still tasty) trifle on your hands.Time and servings
15 minsTotal time
5Servings
15 minsPrep time
Ingredients
- 175 g of sponge fingers
- 2 - 4 tablespoons of sweet sherry, this is optional
- 400 g of - 500g of canned fruit, of your choice
- 135 g of raspberry jelly
- 425 g of canned custard
- 250 g of whipped cream
- 2 tablespoons of decoration of your choice
Method
Step 1
Ensure the cream is in the fridge. Drain your chosen can of fruit and reserve the syrup in a separate bowl.Step 2
Arrange the trifle sponges around the sides of the dish.Step 3
Drizzle 2 – 4 tbsp of the reserved syrup over the sponge fingers – this will help to keep the sponge in place. If desired, pour the sherry over the sponge as well.Step 4
Pour enough of the hot jelly mixture (made according to the packet instructions) to fill up half of the bowl. You may want to keep your leftover jelly to set so you can nibble on it later.Step 5
Add your drained canned fruit into the dish, then place the trifle in the fridge to allow the jelly to set (this usually takes 1 - 3 hours, although you may want to leave it in overnight).Step 6
Once the jelly has set, pour the whole can of custard over the trifle base.Step 7
Spray the whipped cream on top of the custard, make sure you are generous!Step 8
Now decorate the trifle with sprinkles, almonds, or glace cherries to your heart’s content. The trifle is now ready to eat! Best enjoyed whilst chilled.