Mini Trifles

Name: Mini Trifles
Prep time: 45 min
Total time: 4 h 45 min
Yield: 6 people
Ingredients: 85 grams jelly crystals; 125 mls cream; 12 pieces Tiramisu sponge fingers; ½ cup port, sherry or muscat; 1 ½ cups custard; 400 grams berries; 200 mls thickened cream; 1 teaspoon custard powder; mint leaves for decorating

User Reviews

4.8

123 reviews

Excellent

Prep Time
45 mins
Setting time
4 hrs
Total Time
4 hrs 45 mins
Servings
6 people
Calories
339 kcal
Course
Dessert
Cuisine
Australian, British

Mini Trifles

Jeremy Davis

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These lovely layered mini trifles will wow your guests and can be made up a day ahead.

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Ingredients

Servings

85 grams jelly crystals (1 packet Aeroplane jelly if you're in Australia)
125 mls cream (tinned cream, thickened cream or heavy cream)
12 pieces Tiramisu sponge fingers (about 1 cup fresh sponge chopped in small squares)
½ cup port, sherry or muscat (or juice for a non-alcoholic version)
1 ½ cups custard (bought or home-made)
400 grams berries (I used strawberries, raspberries and blackberries)
200 mls thickened cream (known as heavy cream in US)
1 teaspoon custard powder
mint leaves for decorating

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Instructions

Make up jelly following the instructions. This should make about 2 cups of jelly.
Use 1 ¼ cups of the liquid jelly mixture to fill the bottoms of 6 small dessert dishes or wine glasses.
Put the 6 glasses and remaining mixture into the fridge.
When the remaining mixture is close to setting (but still able to be poured (this may take 1-2 hours), combine the mixture with cream and beat on high for 4 minutes.
The jelly in the cups should almost be set by this stage. Carefully pour the jelly and cream mixture (flummery) to add another layer to each of the glasses.
Allow to set.
Crush sponge fingers in a tray and then pour over port, sherry or muscat. Substitute juice if you'd prefer a kids or non-alcoholic version of the trifle.
Add sponge fingers as the next layer and then pour a layer of custard in each glass.
Add chopped berries as another layer, reserving 6 berries for decorating.
Whip thickened cream and custard powder until the cream forms stiff peaks.
Pipe cream onto top of layers and decorate each trifle with a berry and mint leaf.

Notes

Storing: This recipe can be made up to a day ahead and should be stored in the fridge.
Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Tips:
For the trifle to be at its best in terms of both looks and taste, a few hours in the fridge before serving is ideal. This gives your trifle enough time for the flavours to settle in while still retaining its fresh appearance.
Take care constructing your trifle so you get consistent and even layers. You might need to press down on the sponge a little or use a spoon to even out the custard.
Presentation is everything. Use your fanciest glasses for this dessert and make sure you clean them to sparkling beforehand.
Wash and dry the berries before using in the recipe.
For the trifle to be at its best in terms of both looks and taste, a few hours in the fridge before serving is ideal. This gives your trifle enough time for the flavours to settle in while still retaining its fresh appearance.
Take care constructing your trifle so you get consistent and even layers. You might need to press down on the sponge a little or use a spoon to even out the custard.
Presentation is everything. Use your fanciest glasses for this dessert and make sure you clean them to sparkling beforehand.

Nutrition Information

Show Details

Calories 339kcal (17%) Carbohydrates 26g (9%) Protein 4g (8%) Fat 23g (35%) Saturated Fat 14g (70%) Cholesterol 114mg (38%) Sodium 95mg (4%) Potassium 237mg (7%) Fiber 2g (8%) Sugar 11g (22%) Vitamin A 955IU (19%) Vitamin C 2mg (2%) Calcium 142mg (14%) Iron 1mg (6%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 339 kcal

% Daily Value*

Calories	339kcal	17%
Carbohydrates	26g	9%
Protein	4g	8%
Fat	23g	35%
Saturated Fat	14g	70%
Cholesterol	114mg	38%
Sodium	95mg	4%
Potassium	237mg	5%
Fiber	2g	8%
Sugar	11g	22%
Vitamin A	955IU	19%
Vitamin C	2mg	2%
Calcium	142mg	14%
Iron	1mg	6%