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Fruit Trifle.

Fresh Fruit Trifle

  • Ready in: 5 hours 15 mins
  • Prep: 15 mins  Cook: 5 hours
  • Serves: 8


2 bananas, sliced
4 tbsp orange juice
1 (450g) packet sponge or madeira cake
4 tbsp or Sherry
1 (500g) carton vanilla custard (or make your own)
1 (85g) packet raspberry jelly crystals (or other flavour if you prefer)
2 (250g) punnets strawberries, hulled and quartered
1 (125g) punnet blueberries 

(Other fruits if desired can be substituted or added)

Preparation method

1. Make the jelly beforehand, according to packet directions, and chill till set.
2. Combine bananas with orange juice (this will help stop the banana from going brown).
3. Arrange the madeira or sponge cake in the base of a serving bowl to form an even layer, cutting to size if necessary. Sprinkle the sponge with half the Cointreau.
4. Pour half the vanilla custard evenly over the sponge.
5. Layer with half the jelly, then half the bananas, strawberries and blueberries in the bowl. Repeat these layers starting with another layer of sponge, then cover and chill until serving.


You can make your own jelly rather than using shop-bought; just plan ahead by making the jelly the night before.

I love this dessert I found at Messy Moe’s Tavern.  It is a must at any dinner 🙂

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