Mini Trifle’s

Ingredients :


2 round store bought sponge cakes

Or make your own..

2 raspberry jellies

2 greengage jellies

500ml fresh cream

1 litre milk

6 Tblsp custard powder

3-4 Tblsp sugar. Or to taste

Pecan nuts for decor


Directions :


You can decorate with strawberries if you want..


Make all the jellies seperately as instructed


Place 1 greengage and 1 raspberry in the freezer to set


Place the other 2 in the refrigerator to cool down but not set..


Make the custard by bringing the milk and sugar to boil


Dissolve the custard powder in some milk and add it to the milk as soon as it start to boil. Lower heat and beat with a beater whilst adding the paste and keep on stirring until it thickens


Take it off the heat and let it get cold..

Beat the cream with 3-4 Tblsp castor sugar until thick..


Crumb the cake and to the 1 add the 1 greengage jelly that is cold but not set and mix well


Crumb the other 1 and add the raspberry jelly that is not set. Mix well.


You can add a few drops of green colouring to the green and a few drops of red colouring to the red..

Cut the nuts up..


Make 1 layer mini trifle’s in small tubs by just layering


1 colour sponge


Add the same color jelly


Add custard


Pipe cream on top


Then decorate with strawberries & cut up pecan nuts


Drizzle with melted chocolate


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