Fruit Trifle

Jelly, fruits and custard served in layers – ideal for dinner parties!

Fruit Trifle

Servings: 6


Jelly, fruits and custard served in layers - ideal for dinner parties!



For custard layer

For fruits layer

To garnish


For jelly layer

  1. Prepare jelly as per instructions of the packet. You would normally need about 1.5 to 2 cups hot water. Once cool, keep in refrigerator till serving time.

For custard layer

  1. Blend custard powder with 3 tbsp milk to form a smooth paste.

  2. Put remaining milk to heat. Add sugar to remaining milk and heat till dissolved. When it starts boiling, add custard paste. Stir constantly with a whisk over low-med heat till thickens - a fairly thick yet a pouring consistency but coats back of spoon.

  3. Set aside to cool, then refrigerate till serving time.

For fruit layer

  1. Chop all the fruits and sprinkle lime juice over them to prevent discoloring. Add dry fruits if adding. Refrigerate till serving time.

At serving time

  1. Take a parfait glass or any other serving glass of your choice.

  2. Break up the jelly and add a little to the bottom of the glass.

  3. Top the jelly with the chopped fresh fruits.

  4. Cover the fruits with the chilled custard.

  5. Repeat this layer if desired - jelly-fruits-custard. Garnish and serve.


You may use tinned chopped fruits too. Discard the syrup for this recipe.
May skip jelly and mix fruits with custard and serve.

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Prathima Thotanthillaya