Mini Trifles
User Reviews
4.8
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Prep Time
45 mins
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Setting time
4 hrs
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Total Time
4 hrs 45 mins
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Servings
6 people
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Calories
339 kcal
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Course
Dessert
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Cuisine
Australian, British
Mini Trifles
Description
This recipe uses jelly crystals prepared to form a jelly base poured into dessert glasses. A mixture of partly set jelly and cream is whipped to make flummery, a creamy, smooth layer added on top of the set jelly. Tiramisu sponge fingers are crushed and soaked in port or juice to soak moisture and flavor, then layered with custard and fresh mixed berries such as strawberries, raspberries, and blackberries.
The final topping is a whipped cream thickened with custard powder, forming peaks that add texture and richness. The layering of jelly, flummery, soaked sponge, custard, berries, and cream offers distinct flavors and contrasts while maintaining a fresh and visually appealing dessert presentation.
These mini trifles can be prepared ahead and refrigerated, allowing flavors to meld and ensuring a set texture. They serve elegantly in individual glasses, making them suitable for gatherings or special occasions.
Notes emphasize the importance of allowing several hours in the fridge before serving for the best texture and look, as well as careful assembly to achieve even layering, press down the sponge to compact, and choosing clean, decorative glasses to present the dessert attractively.
Ingredients
- 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 or juice for a non-alcoholic version, or sherry, or muscat
- 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
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
- Prepare the trifles up to a day ahead and store refrigerated for flavors to develop.
- Allow a few hours in the fridge before serving to set layers and meld flavors while maintaining freshness.
- Press down the soaked sponge fingers gently to achieve consistent layering.
- Use clean, attractive glasses for serving to enhance presentation.
- Wash and dry berries thoroughly before use for best freshness.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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