Dessert

Mini Trifles with Berries, Custard, and Jelly Layers Recipe

ByRita Bennet December 18, 2025December 18, 2025

Introduction

Mini Trifles are delightful individual desserts layered with jelly, creamy custard, berries, and sponge. Perfect for entertaining or a special treat, these trifles combine fruity flavors and rich textures in charming portions.

Five clear glass dessert cups are filled with five layers of dessert. The bottom layer is a dark red jelly, topped by a light pink creamy layer. Above that is a beige layer of soft cake pieces, followed by a smooth yellow pudding layer. Each cup is crowned with a swirl of white whipped cream, fresh red raspberries, blackberries, chopped red strawberries, and a small green mint leaf. The glasses sit on a smooth surface with warm brown tones, and the background is simple and brown. photo taken with an iphone --ar 4:5 --v 7

Ingredients

85 grams jelly crystals (1 packet Aeroplane jelly if you’re in Australia)
125 mls cream (tinned cream, thickened cream, or heavy cream)

12 pieces Tiramisu sponge fingers (about 1 cup fresh sponge chopped in small squares)
1/2 cup port, sherry, or muscat (or juice for a non-alcoholic version)

1 1/2 cups custard (bought or home-made)
400 grams berries (strawberries, raspberries, and blackberries recommended)

200 mls thickened cream (known as heavy cream in US)
1 teaspoon custard powder
Mint leaves for decorating

Instructions

Step 1: Make up jelly following the packet instructions. This should produce about 2 cups of jelly liquid.
Step 2: Pour 1 1/4 cups of the jelly mixture into the bottoms of 6 small dessert dishes or wine glasses.
Step 3: Place the 6 glasses and the remaining jelly mixture into the fridge to chill.

Step 4: When the leftover jelly is nearly set but still pourable (this usually takes 1-2 hours), combine it with 125 mls cream and beat on high speed for 4 minutes to create a creamy layer.
Step 5: Carefully pour the jelly and cream mixture over the set jelly in each glass to add a second layer.
Step 6: Allow this layer to set in the fridge.

Step 7: Crush the sponge fingers in a tray, then pour over the port, sherry, muscat, or juice to soak.
Step 8: Add the soaked sponge fingers as the next layer in each glass, then spoon in a layer of custard.
Step 9: Add a layer of chopped berries on top, saving a few whole berries for decoration.

Step 10: Whip the thickened cream with custard powder until stiff peaks form.
Step 11: Pipe or spoon the whipped cream on top of the trifles and decorate each with a berry and a mint leaf.

Tips & Variations

For a kid-friendly version, substitute the port, sherry, or muscat with fruit juice to keep it alcohol-free.

Use a mix of fresh berries for vibrant colors and varied flavors.
Chill the jelly layers thoroughly before adding the next to ensure clear and defined layers.

Storage

Store the mini trifles covered in the refrigerator for up to 2 days to keep them fresh. Avoid freezing as the texture of the jelly and cream can be affected. Reheat is not recommended; serve chilled.

How to Serve

The image shows six clear wine glasses filled with layered desserts, arranged on a shiny gold round surface with a plain brown background. Each glass has four layers: the bottom layer is a deep red jelly, followed by a smooth pink mousse layer, then a layer of soft beige cake pieces, and topped with a thick pale yellow cream. The dessert is finished with a swirl of white whipped cream, a bright red raspberry on top, and a small green mint leaf next to the raspberry. The glasses have a textured design on the lower half of the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of sponge cake instead of Tiramisu sponge fingers?

Yes, you can substitute with ladyfingers, sponge cake cubes, or even pound cake pieces depending on what you have on hand.

How long does it take for the jelly to set?

Jelly typically takes about 1 to 2 hours in the fridge to set firmly, but times may vary depending on your refrigerator’s temperature.

Rita Bennet