trifle-in-jar
Print Recipe

Trifle

Ingredients

Custard

  • 125 ml

    Castor Sugar

  • 15 ml

    Cornstarch

  • Pinch salt

  • 250 ml Milk
  • 2 TopLay Egg Yolk
  • 5 ml

    Vanilla Essence

Trifle

  • 2 Packets

    Red Jelly

  • 1 Swiss Roll Sliced
  • 65 ml

    Brandy, Sherry or Fruit Juice

  • 1 Can Cocktail Fruit in Syrup Drained
  • 250 ml Cream Whipped
  • Nuts For topping

Instructions

Custard

  • Mix sugar with cornstarch and salt in a medium-sized microwaveable bowl; whisk in milk until smooth. Set aside.
  • Heat in the microwave for 4 minutes or until thickened, while stirring every 45 seconds.
  • Beat egg yolks in a heatproof bowl; to prevent curdling, gradually whisk in some of the hot milk mixture. Whisk warm egg yolk mixture back into the rest of the milk mixture.
  • Cook for another 2 minutes, stirring continuously, until very thick.
  • Stir in vanilla. Set bowl aside to cool. Stir often, for 20 minutes or until custard is completely cool.

Trifle

  • Prepare the jelly as per the pack instructions and place in the fridge to set.
  • Arrange the Swiss roll slices and drizzle with brandy, sherry or fruit juice.
  • Cover with the canned fruit, followed by the cooled custard, jelly and whipped cream.
  • Place in the fridge to set, about 4 hours. Sprinkle nuts on top.