Fruit Trifle Recipe - Yummy Traditional
Fruit Trifle Recipe

Fruit Trifle Recipe

Thursday, January 25, 2024
creamy-custard-trifle-recipe-with-step-by-step-photos


Trifle Recipe With Custard || Fruit Trifle Recipe || How to Make Fruit Trifle with step-by-step photos 

Creamy Custard Trifle is a layered dessert that contains custard, sherry-soaked cake, fruit, jam, and whipped cream. A sponge cake soaked in spirits layered together with custard, whipped cream, and fruit.
Trifle custard is very easy to make, it's one of the easiest desserts you can make if you have sponge cake ready in your fridge, there are 5 elements in a trifle custard

These 5 elements of trifle:
1.    Sponge
2.   Custard
3.   Jelly
4.   Mixed fruits
5.    Whipped cream

This dessert is quite easy to assemble chill and then serve, as well as this is a kid-friendly  recipe 
Tips:
For the cake, you can make it at home a day before or buy it from the market or a bakery, you can also use leftover cake
                     
  1. I also used leftover cake for making trifles
  2. You can make any type of desirable mixed fresh fruit or can use cocktail fruit from the market
  3. I used cocktail fruits
  4. You can use low-fat cream or even whipping cream, additionally, you can use fresh malai, just whip ½ cup of chilled malai till it becomes  smooth and gets soft peaks
  5. You can also use some dry fruits and nuts in the trifle recipe
  6. I didn’t use it due to not being available at home at the time of making the trifle
  7. So let the go-ahead to know how to make the trifle

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creamy-custard-trifle-recipe-with-step-by-step


Heat the water in a saucepan on high flame_Add green jelly powder and stir quickly until dissolved in water, Repeat the same process with red jelly



Pour it out in an ice tray, and leave it undisturbing until set   


pour-out-jelly-into-tray-cube


In another bowl take chilled cream with an electric beater or hand whisk, and whip the cream till you get soft peaks


Keep this whipped cream in the refrigerator until required 

    
whipped-cream-keep-in-the-fridge

Then slice or chop the fruits, you can use any seasonal fruits, avoid citrus fruits and melons_Can be used as cocktail fruit as well  


cocktail-fruits


Now slice the cake or a small block of plain sponge vanilla cake
Here I used the leftover homemade vanilla sponge cake

                     
vanilla-sponge-cake


Warm 3 tbsp milk in a microwave or in a small steel bowl on the stovetop
                     
heat-the-milk


Then add custard powder to the warm milk, mix well, and keep this custard powder paste aside and dissolve the custard powder in the milk, there should be no lumps
        
dissolve-the-custard-powder-in-warm-milk


In another pan boil the fresh milk and then add sugar, stir to mix well until sugar is dissolved, and reduce the heat to very low

add-sugar-to-the-milk


Constantly keep stirring milk by adding custard powder paste and stir quickly with a wired whisk/spoon so that no lumps are formed

       
add-custard-paste-to-the-milk


Keep on stirring till the custard thickens, and allow the custard to cool at room temperature
              
cook-custard-until-thicken


Line sponge long slices in a serving bowl_You can also pour cocktail fruit syrup over the sponge cake
I skipped it because the reason I used market cocktail fruits in trifle but you can pour a bit of fresh fruit juice on the sponge layer

line-the-cake-on-serving-dish

Layer half of the chopped jelly over the cake          
     
layer-half-of-jellys


Spread half of the custard in a layer


spread-half-of-custard


Remove the whipped cream from the fridge and make a layer or drizzle it’s up to you just drizzle cream

drizzle-the-cream


Now layer the fruits and cream

layer-the-fruits
layer-the-cream


Again layer the remaining custard on top
Note, You can make more layers to repeat the same last process cake, jelly, custard then fruits and custard

again-layer-the-custard


Make the top cream layer with the help of a piping bag or spatula

                          
make-the-top-cream-layer


Start to decorate the top layer, you can use fruits and berries, I decorate with green and red jelly cubes which we have reserved using later
                                            
decorate-the-custard-with-jelly


Cover with a lid or foil and keep the trifle custard in the fridge for 4-5 hours or overnight

keep-in-the-fridge

Fruit trifle is ready to serve
                    
custard-trifle-is-done


Serve the chilled trifle as a dessert 

                                       
serve-the-custard-as-a-dessert




Creamy Custard Trifle
Author: Sana Rasheed
Preparation Time:15 mins
Cooking time: 10 mins
Total time:20 mins
Servings: 6
Recipe Category: Dessert
Cuisine: English
Calories per serving: 180 kcal

Creamy custard trifle, trifle is a layered dessert that contains custard, sherry-soaked cake, fruit, jam, and whipped cream
Ingredients:
  1. ½ liter, of fresh milk
  2. 3 tbsp, custard powder vanilla
  3. 3 tbsp, sugar or to taste
  4. 2 packets, jelly green and yellow
  5. 150g, vanilla sponge cake slices
  6. 200g, whipped cream 
  7. 200g, fruit cocktail or fresh mixed fruits 
How to make the Creamy Custard Trifle?
  1. Heat the water in a saucepan on a high flame
  2. Add green jelly powder and stir quickly until dissolved in water
  3. Pour it out in an ice tray, and leave it undisturbing until set   
  4. Repeat the same process with red jelly
  5. Warm 3 tbsp milk in a microwave or in a small steel bowl on the stovetop, then add custard powder to the warm milk, mix well
  6. Keep this custard powder paste aside
  7. Stir and dissolve the custard powder in the milk, there should be no lumps
  8. In another pan boil the fresh milk and then add the sugar
  9. Stir to mix well until sugar is dissolved
  10. Reduce the heat to very low
  11. Constantly keep stirring milk by adding custard powder paste and stir quickly with a wire whisk so that no lumps are formed
  12. Keep on stirring till the custard thickens
  13. Allow the custard to cool at room temperature
  14. In another bowl take chilled cream
  15. With an electric beater or hand whisk, whip the cream till you get soft peaks
  16. Keep this whipped cream in the refrigerator until required
  17. Then slice or chop the fruits, you can use any seasonal fruits, avoid citrus fruits and melons
  18. Can be used as cocktail fruit as well 
  19. Now slice the cake or a small block of plain sponge vanilla cake
  20. Here I used leftover homemade vanilla sponge cake
  21. Line sponge long slices in a serving bowl
  22. You can also pour cocktail fruit syrup over the sponge cake
  23. I skip it  because of the reason I used to market cocktail fruits in trifle but you can pour a bit of fruit juice on the sponge layer
  24. Now layer half of the chopped jelly over the cake
  25. Spread half of the custard in a layer
  26. Remove the whipped cream from the fridge and make a layer or drizzle it’s up to you
  27. I just drizzled cream
  28. Now layer the fruits
  29. Again layer the remaining custard on top
  30. You can make more layers to repeat the same last process cake, jelly, custard then fruits and custard
  31. Make the top cream layer with the help of a piping bag or spatula
  32. Start to decorate the top layer
  33. You can use fruits, berries
  34. I decorate it with green and red jelly cubes which we have reserved using later
  35. Cover with a lid or foil and keep the trifle custard in the fridge for 4-5 hours or overnight
  36. Serve the chilled trifle as a dessert 
*Not be duplicated, rewritten, or published without permission- Thank you! 

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