Fruit Trifle – A spin on the popular Christmas dessert

Trifle

Trifle is one of those desserts that comes out once a year at Christmas. Mum used to make it using sponge cake, the secret ingredient (I’ll keep the suspense up for a bit longer), custard, tinned fruit salad and cream. You can probably spot one key ingredient missing, jelly. I had no idea jelly was even in trifle until I was much older and I wasn’t a huge fan. I guess I was used to the version I had growing up. Mum’s trifle did taste good but it was quite soggy so last year when I decided to make one I took elements of mum’s and some ideas of my own and ta da! I give you my version of a fruit trifle.

Now i’ll tell you the secret ingredient since you’ve been so patient. It’s red creaming soda! Now I did do a quick google search to see if I could find other people doing this but I didn’t come across anything, plus whenever I’ve made it for family and friends they’re surprised, so I’m going to assume this isn’t very popular. Adding red creaming soda adds a lovely sweet raspberry flavour that is really the hero (thank you masterchef) of the dish.

Initially people are a little sceptical about a trifle without jelly, and with red creaming soda but once they try it, it usually goes very quickly. Whenever I make it I get very nice compliments so why not try a different kind of trifle this Christmas?

Print Recipe
Fruit Trifle
A fruity, non-alcoholic trifle.
Course Dessert
Prep Time 1` hour
Cook Time Overnight
Servings
people
Ingredients
Course Dessert
Prep Time 1` hour
Cook Time Overnight
Servings
people
Ingredients
Instructions
  1. Pre-heat oven to 200C. Place baking paper on a baking tray.
  2. Cut the nectarines in half and place on the baking tray and sprinkle with brown sugar. Put in the oven for 30 minutes, until softened but still holding their shape.
  3. While the nectarines are in the oven make your custard (if you're making from scratch) and cut your strawberries in half.
  4. Cut the madeira cake so there is enough for 2 layers. Brush the cake with creaming soda so there is a thin layer on top. Not too much otherwise it will be too soggy. Then spread jam on top of the creaming soda.
  5. Once the custard and nectarines have cooled you're ready to assemble. Place the cake on the bottom of your bowl. Using 4 nectarine halves, stand them up in each quarter so the inside is against the bowl and can be seen from from the outside. Fill the gaps with strawberries. Then form a layer of nectarine and strawberry on the inside. Top this layer with custard and repeat - cake, fruit, custard
  6. Whip the cream and vanilla extract together and spread on top of the custard layer. Decorate with raspberries (or strawberries) and flake. Leave in the fridge for a few hours or overnight.
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