Classic Trifle made with fresh berries, sponge cake and custard. This oh-so-delicious no bake dessert easily serves a crowd and takes only minutes to make.

How to Make a Perfect Trifle

  • 1 x 85 gram packet of raspberry jelly
  • 420 grams (approximately 6 cups) store bought sponge rolls or any sponge cake*
  • 4 tablespoons cranberry juice*
  • 500 grams (approximately 4 cups) fresh strawberries, raspberries and blueberries
  • 480 ml (2 cups) store bought custard
  • 360 ml (1 and 1/2 cup) whipped cream
  1. Make your raspberry jelly in advance according to packet instructions. Pour it into a small rectangle or square baking tin, so it’s roughly 1 inch high. Leave it in the fridge to set.
  2. Begin by prepping everything. Chop your strawberries in half and then combine with raspberries and blueberries. Roughly chop your sponge cake into 1/2 inch slices. And chop your jelly into 1 inch squares.
  3. To assemble, line the bottom of a 12-cup trifle bowl with half (approximately 3 cups) of your cake slices. Press slices up along the sides of the bowl. Drizzle cake slices with 2 tablespoons of cranberry juice.
  4. Add one third (approximately 1 and 1/3 cups) of the fresh fruit on top of cake, along with half of the jelly squares. Then, pour over 1 cup of custard.
  5. Repeat with the remaining cake slices, drizzling over 2 tablespoons of cranberry juice again. Add one third of fresh fruit and all the remaining jelly squares.
  6. Pour over another 1 cup of custard. Scatter the remaining fruit over the top. Cover the top with plastic wrap and leave in the fridge for at least 4-6 hours or even better, overnight.
  7. When you’re ready to serve, add whipped cream on top.