There’s a resurgence happening in Australian kitchens at the moment and among the “old is new” retro recipes is the delicious trifle. From layers of sponge cake, custard and cream, there are endless variations on the dessert that pleases many palates.
We’ve gone back to basics and created a trifle recipe that is full of the classic flavours and colours.
The best way to show off all your layering effort is with a gorgeous glass bowl, from a chic straight-edged bowl to something more 80s-like with flourishes all around.
Try these delicious and easy dessert recipes >>
Retro trifle recipe
- 2 x packets of rapsberry jelly crystals
- 2 x 400-gram jam sponge rolls
- 800 grams of tinned peaches, drained
- 1.5 kilograms of store-bought vanilla custard
- 600 millilitres of thickenend cream
- Vanilla essence
- 1 punnet of strawberries
- Chocolate flakes for decorations
- Follow the directions on the jelly packets and pour into a shallow baking tray. Put in the fridge and leave it until it is about half set (about half an hour).
- Cut the jam sponge rolls into 1–2-centimetre thick slices and layer the sponge on the bottom of your bowl and around the sides, making sure you can see the pretty jam swirl. You might want to press the sponge rounds up against the glass to make sure it sticks and the design is visible.
- Gently spoon the jelly into the bowl, allowing it to seep into the cracks of the sponge rounds. Place in the fridge until set a little harder (about an hour).
- Once the jelly has set, take the bowl out of the fridge and create another top layer of sponge cake (but not on the outside edge).
- In a bowl, mix together the drained peach slices and custard, reserving some peach slices for decoration. Place your spare peach slices around the sides of the bowl and then carefully spoon in the bowl of custard and peaches. If you’re making the trifle ahead of time, cover the bowl with cling film and place in the fridge until it is serving time.
- Using an electric mixer, whip the thickened cream with a dash of vanilla essence until soft peaks form. Sit aside for the moment.
- Wash, hull and thinly slice the strawberries. Place the strawberry slices along the inside edge of the bowl to create your final decorative layer. Carefully spoon in the whipped cream and then use a palette knife to smooth over the top. (Tip: You can also use a piping bag and nozzles to create a pattern on the top or outside edge.)
- Decorate the top of the trifle with chocolate flakes and/or more strawberry slices. Serve as soon as possible.