Raspberry jelly layered with pink custard, pieces of pink lamington, whipped cream and freshly chopped strawberries. A beautiful and fun dessert to serve over the summer, perfect for Christmas celebrations.
I love how this Strawberry Lamington Trifle turned out. I've wanted to make this for a while, but given 2023 was the year of all things #barbie and #pink, I figured there's no time like the present. And just in time for Christmas!
Not only does this layered trifle taste absolutely divine, but it's also so beautiful to look at. A celebration of summer fruit and flavours in the prettiest of colours. Strawberry lovers might also like my Strawberry Tray Cheesecake. If you prefer chocolate, you might want to check out my ever-popular Chocolate Brownie Trifle.
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Ingredient notes:
- Jelly: I used raspberry pink jelly because that's what my supermarket had in stock! You could also use red coloured jelly or any fun colour if you want to make it more colourful.
- Custard: I used store bought vanilla custard for this recipe. I mixed it with half a cup of liquid jelly mixture to make it pink.
- Lamingtons: The lamingtons I bought were in a mixed packet of raspberry and chocolate. I reserved the chocolate ones and used them for a shared lunch at school! But feel free to use a combination of both in the trifle if you like.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Jelly: In a large glass jug, combine the boiling water and both packets of jelly crystals. Stir until completely dissolved. Reserve ½ a cup of the jelly mixture and set aside to cool. Pour the remaining jelly mixture into the base of a trifle dish. Place in the fridge for a few hours until set.
Custard: In a separate bowl, combine the vanilla custard and cooled ½ cup of jelly mix. Mix until smooth and the custard has turned pink. Store in the fridge until ready to assemble.
Chop the mini lamingtons into quarters, whip the cream and slice the strawberries, removing the stalks as you go.
Assemble: Once the jelly has set, pour the pink custard on top, spreading it out to the edges. Arrange the chopped lamingtons on top of the custard layer.
Top with whipped cream and finally strawberries. Chill in the fridge until ready to serve.
Recipe FAQs:
Not at all! This is a fun little step to make the custard match the jelly, lamingtons and strawberries. But you can for sure leave it yellow if you want to make life easier. Instead of removing the ½ cup of jelly mixture, just leave it in the trifle bowl to set with the rest of the jelly.
I recommend making this trifle the day before you want to serve it. Any shorter and it might not firm up in time, any longer and it could go soggy. The jelly and custard could both be made two days ahead of time if you want to get ahead, then assembled with the other ingredients the night before serving.
Storage:
Leftover Strawberry Lamington Trifle can be store in an airtight container in the fridge for a day or two. Just be mindful the textures will change over time.
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Strawberry Lamington Trifle
A gorgeous trifle made from layers of pink jelly, pink custard, chopped lamingtons, freshly whipped cream and strawberries.
Ingredients
- 1L boiling water
- 2 x 85g box pink jelly crystals
- 1kg vanilla custard
- 12 mini pink lamingtons
- 300ml cream
- 250g punnet strawberries
Instructions
- Jelly: In a large glass jug, combine the boiling water and both packets of jelly crystals. Stir until completely dissolved. Reserve ½ a cup of the jelly mixture and set aside to cool. Pour the remaining jelly mixture into the base of a trifle dish. Place in the fridge for a few hours until set.
- Custard: In a separate bowl, combine the vanilla custard and cooled ½ cup of jelly mix. Mix until smooth and the custard has turned pink. Store in the fridge until ready to assemble.
- Chop the mini lamingtons into quarters, whip the cream and slice the strawberries removing the stalks as you go.
- Assemble: Once the jelly has set, pour the pink custard on top, spreading it out to the edges. Arrange the chopped lamingtons on top of the custard layer. Top with whipped cream and finally strawberries. Chill in the fridge until ready to serve.
Notes
- The lamingtons I bought were in a mixed packet of raspberry and chocolate. I reserved the chocolate ones and used them for a shared lunch at school! But feel free to use a combination of both in the trifle if you like.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 384Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 32mgCarbohydrates: 25gFiber: 1gSugar: 20gProtein: 1g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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