Name: Auntie Ann's Trifle recipe
Prep time: 420 min
Total time: 420 min
Yield: 1
Ingredients: 500 g jam sponge roll; 1/2 cup sweet sherry; 255 g jelly crystals (choose any flavours you like); 600 ml thickened cream; 2 tbs caster sugar; 1 tsp vanilla essence; 500 ml thick custard; 1/4 cup passionfruit pulp; 1/2 cup sprinkles *to serve

by abrarose Last updated on 01/27/2021

This is my aunt's recipe that I make for Christmas every year. - abrarose

Ingredients

500 g jam sponge roll
1/2 cup sweet sherry
255 g jelly crystals (choose any flavours you like)
600 ml thickened cream
2 tbs caster sugar
1 tsp vanilla essence
500 ml thick custard
1/4 cup passionfruit pulp
1/2 cup sprinkles *to serve

Method

Step 1

Cut jam rolls into four even slices. Place half over the base and around side of a 10 cup capacity glass serving bowl. Brush with half the sherry.
Step 2

For a rainbow effect make darkest jelly according to packet instructions. Cool to room temperature. Pour over jam rollettes in bowl. Refrigerate until set. Repeat layering with remaining two jellies, darkest to lightest, refrigerating between layers until set.
Step 3

Beat cream, sugar and vanilla essence in a small bowl with electric mixer until firm peaks form. Gently fold half the cream into custard in a large bowl. Pour over set jelly.
Step 4

Arrange remaining jam rollettes over custard mixture and brush with remaining sherry. Drizzle with passionfruit pulp.
Step 5

Top with remaining cream. Cover and refrigerate overnight.
Step 6

Before serving sprinkle rainbow sprinkles over cream.

Recipe Notes

from Australia’s Best Recipes team

I hate sloppy trifle so I thicken custard cream mixture by microwaving a gelatine sachet in a tablespoon water 20 seconds on high and stir into custard mix. To make jelly cool more quickly, dissolve crystals with half the boiling water required and stir in remaining water cold. If I don't have time to wait on three layers of jelly to set, I make up all three flavours in separate bowls, once jelly is set I slice up the jelly into cubes and add it in separate layers to the trifle, then continue with the recipe.