This trifle is a cinch to put together and can be made ahead of time but looks amazing – making it the perfect Christmas dessert! Everyone will love the classic summery flavours and textural surprises and there’s no booze, so the whole family can enjoy.

Ingredients (serves 10-12)

• 2 cups luscious lemon curd (or bought curd if you prefer)
• 8 passionfruit
• 600ml thickened cream
• 1 tablespoon icing sugar
• 2 tspns vanilla extract
• 1 vanilla sponge cake, cut into squares (I bought mine, but you could use this recipe to make your own)
• 900g vanilla custard (I used Paul’s Double Thick Custard in French Vanilla)
• 2 mangoes (I used Kensington Pride)
• 1 packet meringue kisses
• ½ cup coconut flakes

Method

1. Make the lemon curd and refrigerate until cool.
2. To make the passionfruit cream, combine cream, vanilla and icing sugar in a large bowl and beat on high speed until very thick. Gently stir through the pulp of 5 passionfruit.
3. Toast your coconut flakes in a frypan over a medium-high heat until golden brown and fragrant.
4. Cut up the mangoes into long slices, discarding the skin and pit.
5. To assemble the trifle, place an even layer of sponge cake squares in the bottom of the dish.
6. Top with vanilla custard and approximately two-thirds of the mango slices.
7. Crush approximately 10-12 mini meringue kisses and sprinkle over the top of the mango.
8. Top with approximately two-thirds of the passionfruit cream mixture and the pulp of an extra passionfruit.
9. Gently spoon on the lemon curd, taking care not to mix it with the cream.
10. Allow to set in the fridge.
11. Just prior to serving, spoon the remaining passionfruit cream onto the curd and then top with remaining mango slices, passionfruit pulp (I left a whole passionfruit) and toasted coconut flakes.

Ingredients

• 12-14 Vanilla sponge Cake cubed or torn into pieces
• 3 oz Raspberry Jello
• 1 C boiling Water
• 1 pkg frozen Berries
• 3 pkgs(4 oz) Vanilla Pudding
• 6 C Milk
• 2-3 Bananas, sliced
• 1 lrg container Cool-Whip
• 1 C Nuts (walnuts or pecans)

Directions

1. Make pudding according to directions on box.
2. Mix the jello with the boiling water until dissolved and add ice cubes.
3. Layer in trifle dish in this order: vanilla cake pieces, jello, berries, pudding, bananas, cool whip and then nuts.
4. Continue to layer in the same order ending with the nuts.
5. Refrigerate for 30 minutes (or up to 1 day) before serving.

Prep: 20 mins
Cook: 0 mins
Chill Time: 60 mins
Total: 80 mins
Servings: 6 servings

Nutrition Facts (per serving)
281 Calories
9g Fat
44g Carbs
6g Protein

Ingredients
6 sponge fingers (or 6 ounces sponge cake or pound cake), halved horizontally and cut into thick slices
2 to 3 tablespoons sherry, optional
2 cups fresh raspberries or strawberries (do not use frozen)
2 cups jelly or Jell-O made to packet instructions (or make your own)
2 cups thick homemade custard (or canned)
2 cups softly whipped cream
Whole raspberries or strawberries, garnish
Toasted sliced almonds, optional garnish
Grated chocolate, optional garnish

1. Gather the ingredients.
   
2. Line the bottom of the trifle bowl or glasses with the sponge fingers or cake in a nice even layer. If you want to use sherry, now is the time to add it. Brush it on the sponge and let it soak in for 5 minutes.
   
3. Cover the fingers with a thick layer of raspberries or strawberries. Slowly and gently pour over 1/3 of the liquid jelly and put into the fridge—doing this will set the sponge and fruit into the bottom of the bowl. Once this layer is set, pour over the remaining jelly and leave to set.
   
4. Once set, spoon a thick layer of custard on top.
   
5. Finish with a thick layer of whipped cream either spooned over or piped using a piping bag.
   
6. All that’s left to do is to decorate as you wish, with fresh fruit, maybe almonds or chocolate—it is up to you.
   
7. Serve and enjoy.
   
   

• Tips
  If you don’t have sponge cake, you can use 6-ounce/160-gram packages of trifle sponges or sponge fingers instead.
• If you have some trifle leftover, cover the dish and store it in the refrigerator. It will keep for up to three days. The sponge will soak up the layers, and it will not look as beautiful, but it will remain delicious.

Recipe Variations
This traditional British trifle recipe is just the beginning, and you can take it anywhere you like.

• Some people add multiple layers of fruit and custard.
• Brandy, Madeira, or a sweet white wine can replace the sherry.
• Explore other trifle recipes such as a decadent chocolate trifle, a rum-infused panettone trifle featuring the Italian fruitcake, or enjoy the seasonal taste of a pumpkin and gingerbread trifle.
• The trifle is so popular that other desserts have been adapted to this form. For instance, there’s a red velvet trifle, a banana split trifle, and a black forest brownie trifle that happens to be gluten free.

In honour of the Springboks, Rugby World Cup 2019 champions, The Springbokkie was created.
A new kind of Peppermint Crisp pudding – an extra green-and-gold version, with a base of bright green jelly.

• 2 packets cream soda or green jelly
• 1½ cups whipping cream
• 2 x 360 g cans Nestlé caramel treat (Dulce de Leche)
• 2 x 200 g packets Bakers Tennis biscuits (or Graham crackers, Arnott’s Nice biscuits, Maria’s, Nilla wafers, Krispies Coconut)
• 2 x 150 g slabs Nestlé Peppermint Crisp, roughly broken into chunks

INSTRUCTIONS

1. Prepare the jelly according to package instructions.
2. Pour into a large trifle bowl and chill to set for a few hours.
3. Whip the cream until soft peaks form.
4. Use an electric stand-mixer for about 3 minutes on a medium speed and then speed it up for the last minute. In a separate bowl, beat the Caramel Treat using a fork to loosen and ensure a smooth texture.
5. Gently fold the caramel into the whipped cream, then add most of the chocolate pieces (set aside a cupful for decoration).
6. Make a single layer of whole Tennis biscuits on top of the jelly and around the sides of the bowl.
7. Top with layers of the caramel mixture, then add another layer of Tennis biscuits and repeat until the bowl is full.
8. Sprinkle the remaining Peppermint Crisp over the top. Cover with tin foil and chill for at least 7 hours before serving.
9. If you have any filling left, layer with more Tennis biscuits in a small, shallow tray to make a quick peppermint tart.
10. Chill for a treat in case you can’t wait for the trifle.

(Hannah Lewry/South African Recipes/Kaalvoet Barefoot Chef)

Bestanddele
1 pakkie aarbei jellie
1 pakkie groenpruim jellie
1 rolkoek
½k (125 mℓ) Old Brown Sherry
100g pakkie pekan-neute, fyngekap
1 groot blik vrugtekelkie
1ℓ vla
2 × 250mℓ houers room
2 e strooisuiker
1 t vanielje
1 houer Maraschino kersies

Metode

1. Berei die twee pakkies jellie voor volgens die aanwysings op die verpakking en laat stol.
2. Sny die rolkoek in skywe van ongeveer 2cm dik.
3. Pak in ‘n enkellaag op die bodem van ‘n diep reghoekige glasboek met ‘n volume van 5ℓ- 6ℓ.
4. Sprinkel die Old Brown Sherry oor die rolkoek. Strooi ‘n handvol gekapte pekan-neute oor die rolkoek.
5. Dreineer die blik vrugtekelkie. Skep die vrugte bo-oor die rolkoek.
6. Sny die jellie in blokkies in skep bo-oor die vrugte. Maak seker dat jy die jellie so skep dat die kleure mekaar afwissel.
7. Gooi die vla oor die jellie. Strooi ‘n handvol gekapte pekan-neute oor die vla. Maak die bak toe met kleefplastiek en laat staan vir ten minste 4 uur in die yskas om goed te stol.
8. Klop die room tot sagte punte vorm. Voeg die strooisuiker en vanielje by en klop styf, maar nog steeds lig.
9. Skep die room bo-oor die vla-laag.
10. Versier met die kersies.
11. Geniet dit.

Wenke
Die stroop van die vrugtekelkie kan ook gebruik word om die jellie mee aan te maak.
Vir persone wie nie alkohol gebruik nie, die stroop van die vrugtekelkie kan gebruik word om oor die rolkoek te sprinkel.
Ultramel vla werk ook goed as jy nie self vla wil voorberei nie.
Ander glansvrugte sowel as sjokolade kan gebruik word om die trifle mee te versier.
Die trifle lyk ook mooi as dit in wynkelkies gemaak word.
Jy kan meer as een laag maak, maar sorg dan dat jy knap is met die opskep of anders kan dit ‘n deurmekaar storie word.

Jy het nodig (vir 4-6 porsies)
1 x gekoopte rolkoek, verkieslik met aarbeikonfyt
½ koppie Amarula-likeur
1 x 80 g-pakkie rooi jellie, aangemaak volgens die aanwysings op die pakkie en gestol in die yskas
2 koppies pekanneute, in groterige stukke gekap
250 g mascarponekaas
1 koppie ingelegde perskeskywe
1 x 500 ml langlewevla (uLTRAMEL)
½ koppie versuikerde kersies, in kwarte gesny

METODE
Sny die rolkoek in skywe en pak dit onder in die bak.
Sprinkel die Amarula-likeur oor en laat staan vir vyf minute sodat dit intrek.
Gooi die helfte van die neute oor die koek en versprei dit eweredig.
Smeer die mascarponekaas in ’n dik laag oor die koek.
Krap intussen die jellie met ’n vurk sodat dit losserige stukke is en skep dit oor die roomkaas.
Rangskik die perskeskywe bo-op die jellie en gooi die vla oor.
Strooi die kersies en die res van die pekanneute oor die koekstruif en sit dit in die yskas sodat jy dit lekker koud kan voorsit.

Bestanddele
2 Pakkies Vingerbeskuitjies of swiss roll
410 g Blik Mango Skywe of vars mango skywe
2 Kiwi vrugte geskil en in skyfies gesny
1 blikkie grenadilla pulp
550 ml Melk
60 ml Vlapoeier
40 ml Suiker
125 ml Geklikste Room
Gebruik bietjie lemoensap in die plek van die mango stroop as vars mangos gebruik.

Metode
Dreineer Mangos en hou die stroop. Meng Vlapoeier met 50 ml melk.
Kook melk en voeg vlapoeier mengsel by.
Voeg suiker by vla en roer tot dik.
Pak helfte van beskuitjies in bak.
Gooi stroop oor beskuitjies.
Gooi helfte van vla oor beskuitjies.
Gooi mango skywe oor en paar stukkies kiwi vrugte.
Pak dan die ander helfte beskuitjies op.
Gooi die ander helfte van die vla oor.
Plaas in yskas tot geset. Versier met room, skywe mango, kiwi vrugte en die grenadilla pulp.

BESTANDELE
1 blik Karamel Kondensmelk
1 pakkie aarbeijellie
250 ml kookwater
250 ml kouewater
50 g ( 125 ml ) gekapte okkerneute
1 pakkie Marie of Tennisbeskuitjies
500 ml dik vlasous
1 blik ( 410 g ) vrugteslaai of 250 ml gesnipperde vars vrugte

METODE
Los jellie in kookwater op en voeg kouewater by.
Gooi bietjie van die jellie in bak en laat stol.
Smeer beskuitjies dik met kondensmelk en plaas `n laag beskuitjies op die gestolde jellie.
Gooi `n laag vlasous oor.
Rangskik van die neute daarop en dan `n laag vrugte, dan weer `n laag jellie, ens.
Eindig met vlamengsel
Plaas in koelkas sodat jellie kan stol.
Versier met room en vars aarbeie

1 yellow cake mix or bake a vanilla cake of our choice
1 pkg. instant vanilla pudding (make pudding with 2 cups cold milk)
1 large can crushed pineapple, drained
2 pkgs. frozen strawberries (you can use fresh also)
2 to 3 bananas
500ml cream (whipped)

Bake cake in two round cake pans and set aside to cool.
Make pudding and set in refrigerator to get cold.
Cut one layer of cake in small chunks; put in punch bowl.
Spread half of pudding on top; then add half of pineapple and one package strawberries.
Slice one banana on top, half of cream (spreading to cover completely)
Repeat with the other layer the same – ending with cream

Let set in refrigerator overnight.