Trifle in a Tray

Why You’ll Love This Recipe

I love how this trifle brings together a medley of textures and flavors—soft jelly, moist lamingtons, juicy strawberries, rich custard, and fluffy whipped cream. Preparing it in a tray simplifies serving, making it ideal for gatherings. Plus, assembling it ahead of time allows the flavors to meld beautifully, enhancing the overall taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 x 85g packets of raspberry jelly

• 500g frozen mixed berries

• ¼ cup sugar

• 2 x 200g packets of mini lamingtons

• 1 x 360g store-bought chocolate cake

• 200g punnet of strawberries, stalks removed

• 500ml cream, whipped

• 1kg custard

• 30g Flake bar

Directions

1. Prepare the Jelly: I make a double portion of raspberry jelly following the packet instructions. Pour it into a large dish (approximately 23cm x 33cm) and refrigerate overnight until set.

2. Make the Berry Coulis: In a saucepan, I combine frozen berries and sugar, simmering on low heat for 20 minutes. Once cooked, I set it aside to cool.

3. Prepare the Components: I chop the lamingtons and chocolate cake into bite-sized pieces, slice the strawberries in half, and whip the cream until soft peaks form.

4. Assemble the Trifle:

   • I place half of the strawberry halves around the edge of the dish on top of the set jelly.

   • Next, I layer the chopped lamingtons over the jelly and scatter the remaining strawberries on top.

   • I dollop the berry coulis over the lamingtons, then pour the custard over the top, spreading it to the edges.

   • I scatter the chopped chocolate cake over the custard layer.

   • Finally, I top the trifle with whipped cream and sprinkle the crumbled Flake bar over it.

5. Chill: I refrigerate the assembled trifle until ready to serve, allowing the layers to meld together.

Servings and Timing

• Servings: 10–12

• Prep Time: 20 minutes

• Cook Time: 20 minutes

• Additional Time: 2 hours

• Total Time: 2 hours 40 minutes

Variations

• Fruit Variations: I sometimes swap strawberries with raspberries or blueberries for a different berry profile.

• Cake Alternatives: Instead of lamingtons, I use sponge cake or pound cake, depending on availability.

• Custard Flavors: For a twist, I infuse the custard with vanilla bean or a splash of liqueur like Baileys.

• Toppings: I occasionally add toasted nuts or shredded coconut on top for added texture.

Storage/Reheating

I prepare the jelly and berry coulis the night before, then assemble the trifle in the morning. Once assembled, I keep it refrigerated until serving time. Leftovers can be stored in the fridge for 1–2 days. I avoid freezing, as the texture of the jelly and cream may be compromised.

FAQs

Can I make this trifle ahead of time?

Absolutely. I often prepare the jelly and berry coulis the night before and assemble the trifle in the morning. This allows the flavors to meld beautifully by serving time.

Can I use store-bought berry coulis?

Yes, using store-bought berry coulis is a convenient alternative. I ensure it’s of good quality to maintain the dessert’s flavor.

What can I substitute for lamingtons?

If lamingtons aren’t available, I use sponge cake or pound cake as substitutes. They absorb the flavors well and maintain the trifle’s structure.

How long does the trifle need to set?

I recommend refrigerating the assembled trifle for at least 2 hours before serving. This allows the layers to set and the flavors to meld.

Can I make a smaller version of this trifle?

Certainly. I halve the ingredients and use a smaller dish to create a trifle suitable for fewer servings.

Conclusion

Trifle in a Tray is a versatile and crowd-pleasing dessert that’s perfect for gatherings. I love how the layers come together to create a harmonious blend of flavors and textures. Preparing it in a tray simplifies serving, ensuring everyone gets a perfect scoop. Whether for a festive occasion or a family dinner, this trifle is sure to impress.