A trifle at Christmas is a necessity. It is the one dessert that looks perfect and pretty in a bowl but when you serve it looks like a great big mess (but we all still devour it).
This is my super easy recipe for Festive Trifle. It was feature in my e-recipe book Entertain with Cooking For Busy Mums and D’Orsogna. You can download a copy here: [sdm_download id=”6151″ fancy=”0″]
Serves 12+ | Prep 15 Mins | Fridge 4 hr Min
2 Packets Wine Jelly
2 Packets Swiss Roll Cakes
½ Cup Flaked Almonds
½ Cup Flaked Coconut
1 Litre Custard
600mls Thickened Cream
LETS PUT IT ALL TOGETHER
- Prepare the jelly the night before. 400ml boiling water per packet of jelly. Set in a large rectangle container and cut into cubes when set.
- On the day of serving, slice jam rolls, slice strawberries, toast almonds and coconut and whip cream.
- Assemble by layering jam rolls, jelly, strawberries, custard and cream. Repeat until all ingredients are used and finish with cream, almonds and coconut.