My Favourite Easy Trifle
A simple layered trifle made with jam sponge roll, thick creamy custard, fresh berries, whipped cream and a splash of ginger ale. An easy make-ahead dessert that's perfect for Christmas and family gatherings.
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Ingredients
- 1 packet jam-filled sponge roll
- 2 x 1L cartons thick custard
- 500 ml whipping cream
- fresh raspberries or strawberries
- ginger ale
Optional, for decorating:
- extra fresh berries
- grated or chopped chocolate
Instructions
- Cut the jam-filled sponge roll into even rounds and arrange a full layer over the bottom of a large trifle bowl.
- Lightly drizzle the sponge with ginger ale to soften it and add flavour. You only need enough to moisten the sponge rather than soak it completely.
- Pour over a generous layer of thick custard and spread gently to the edges.
- Scatter a handful of fresh raspberries or sliced strawberries over the custard.
- Whip the cream until soft peaks form, then spoon or pipe a layer over the berries.
- Repeat the layers of sponge, ginger ale, custard, berries and cream until the bowl is full, finishing with a layer of whipped cream.
- Decorate with extra fresh berries and grated or chopped chocolate, if desired.
- Refrigerate for at least 7-8 hours, or overnight, to allow the layers to soften and the flavours to come together. I think it is best the next day.
Notes
Notes
- Use thick custard so the trifle layers hold together well.
- Drizzle the sponge lightly with ginger ale rather than soaking it.
- Chill for at least 7-8 hours before serving. Over night is the best.
Variations
- Swap ginger ale for lemonade or berry juice.
- Use raspberries, strawberries or a mixture of both.
- Leftover sponge, Swiss roll or trifle sponge fingers can replace the jam roll.
Storage
- Refrigerate for up to 2–3 days.
- Can be assembled the night before serving.
- Freezing isn't recommended.
Servings: 8 people