Tim’s Christmas Trifle

The trifle gets a bad wrap! It’s retro, but I say embrace it! I can guarantee if you bring this one out at Christmas, everyone will be fighting to grab a spoon. I’ve utilised kiwi and mango for my fruits and the fairy floss on top gives it a classy finish. I used 4 small trifle serving glasses but this recipe would also make 1 large trifle bowl

1 85g Port Wine flavoured jelly

600ml cream

1 vanilla bean pod, scraped

1 cream & jam scroll

4 tbsp Sherry

2 cups Custard

4 kiwi fruit, skin removed and sliced

2 mangos, skin removed and cubed

1 cup Adelia cranberry & macadamia granola

Fairy floss (I used Rose flavour)

  1. Make jelly as per packet instructions and pour into your trifle mould/s. Leave to set in the fridge for at least 4 hours
  2. Place vanilla and cream in a bowl and whip until thick and silky, being careful not to over whip
  3. Slice cream jam scroll and place a layer on top of the jelly. Make sure you go right to the edge and you may need to cut your scroll to fit
  4. Drizzle the scroll with sherry
  5. Top with a layer of custard
  6. Place kiwi fruit and mango on top of the custard
  7. Spread on a layer of whipped cream and sprinkle on the granola
  8. Before serving, garnish with fairy floss

You may also like…