Mini Trifles with Berries, Custard, and Jelly Layers Recipe
Mini Trifles are delightful layered desserts featuring jelly, creamy custard, soaked sponge fingers, and fresh berries, topped with whipped cream and mint. Perfect for individual servings, these trifles combine textures and flavors for a refreshing and elegant treat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes (if making custard), chilled 3 hours for setting
- Total Time: 3 hours 35 minutes
- Yield: 6 mini trifles 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Australian
Ingredients
Scale
Jelly Layer
- 85 grams jelly crystals (1 packet Aeroplane jelly)
- Water as per jelly packet instructions (to make about 2 cups jelly)
Cream and Custard
- 125 mls cream (tinned, thickened or heavy cream)
- 1 1/2 cups custard (bought or homemade)
- 1 teaspoon custard powder
- 200 mls thickened cream (heavy cream)
Sponge and Soak
- 12 pieces Tiramisu sponge fingers (about 1 cup fresh sponge chopped into small squares)
- 1/2 cup port, sherry, or muscat (or juice for non-alcoholic version)
Fruit and Decoration
- 400 grams mixed berries (strawberries, raspberries, blackberries)
- Mint leaves for decorating
Instructions
- Prepare Jelly: Make up the jelly according to the packet instructions and allow it to set enough to yield about 2 cups of jelly liquid.
- Layer Jelly Base: Pour 1 1/4 cups of the liquid jelly mixture into the bottoms of 6 small dessert dishes or wine glasses.
- Refrigerate Jelly: Place the glasses with jelly and the remaining jelly mixture in the fridge to start setting. This ensures a partial set before adding cream.
- Make Jelly and Cream Mixture: When the remaining jelly is nearly set but still pourable (usually 1-2 hours), combine it with 125 mls cream and beat on high speed for 4 minutes until frothy and light.
- Add Creamy Jelly Layer: Carefully pour the jelly and cream mixture over the first jelly layer in each glass to create a second distinct layer. Return to fridge to fully set.
- Prepare Sponge: Crush the sponge fingers gently in a tray, then drizzle with 1/2 cup port, sherry, muscat, or juice for soaking.
- Layer Sponge and Custard: Add the soaked sponge fingers as the next layer in each trifle glass, followed by a layer of 1 1/2 cups custard.
- Add Berries: Chop berries and add a layer on top of the custard, reserving 6 whole berries for decoration.
- Whip Cream Topping: Whip the 200 mls thickened cream with 1 teaspoon custard powder until stiff peaks form.
- Assemble Topping and Garnish: Pipe or spoon the whipped cream over the berry layer. Garnish each trifle with a reserved berry and a fresh mint leaf.
Notes
- Use juice as an alternative to alcohol for child-friendly or non-alcoholic trifles.
- Ensure jelly is not fully set before mixing with cream to allow proper blending.
- The custard powder in whipped cream helps stabilize it for a firmer texture.
- Prepare trifles several hours ahead to allow all layers to set well for best flavor and texture.
- Fresh berries can be substituted based on season and preference.
Keywords: mini trifles, jelly dessert, layered dessert, berry trifle, custard dessert, Australian dessert, individual trifles
