Trifle in a Tray

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A decadent and impressive Trifle in a Tray made from raspberry jelly, lamingtons, strawberries, berry coulis, custard, chocolate cake, whipped cream and flaked chocolate.

Two servings of trifle in white bowls showing the different layers of the trifle.

If you've been following me for a while you'll know that I love a good trifle. One of the most popular dessert recipes on my website is my Brownie Trifle, closely followed by by Lamington Trifle.

Now there's a new kid on the block, Trifle in a Tray. This epic trifle combines the best features of both of those trifles, but in an easy-to-scoop tray instead of a trifle dish. This means you can get all the way down to the bottom in one easy spoonful. A great and easy dessert to make for a family get-together or Christmas.

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Related Recipes:
Trifle in a Tray

Ingredient notes:

The ingredients to make trifle in a tray on a grey bench top

Lamingtons: I buy these multi packs of lamingtons from Woolworths. Feel free to use whichever lamingtons are available to you.
Chocolate cake: This chocolate bar cake is the perfect size for this recipe.
Custard: Feel free to make your own homemade custard if you prefer!

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Make the double portion of raspberry jelly as per the packet instructions. Pour into a large dish then place in the fridge to chill overnight. Add frozen berries and sugar into a saucepan and simmer on a low heat for 20 minutes. Set aside to cool.

Sugar and frozen berrys in a small pot over a meduim heat

Chop the lamingtons and chocolate cake into bite sized pieces. Slice the strawberries in half, then whip the cream.

All of the chopped, cooked and whipped componets to make trifle in a tray on a grey bench top

Remove the jelly from the fridge. Place half of the strawberries around the edge of the dish so that they’ll be seen once the dish is complete. Place the chopped lamington on top of the jelly, then scatter the remaining strawberries over the top.

Sliced lamingtons and strawberrys making up a layer of the trifle in a glass dish

The lamington and berry compot layer of the trifle in a glass dish.

Dollop the berry coulis on top of the lamingtons. Then, pour the custard on top and spread it out the edges.

A half assembled trifle in a glass dish- jelly covered with sponge, fruit and custard

A clse up of the chocolate cake layer of the trifle in a glass dish

Scatter the chopped chocolate cake on top of the custard. Then, top with a layer of whipped cream.

A close up of the cream layer of a trifle in a glass dish.

An assembled trifle in a glass dish with a flake sprinkled over the top.

Finally sprinkle a flake bar over the whipped cream, then place in the fridge until ready to serve.

A close up of an assembled trifle in a glass dish showing the different layers.

Recipe FAQs:

Could this be made smaller for less people?

Absolutely. Simply halve the ingredients and make in a smaller dish.

Could I use a pre-made coulis instead?

Of course. Cut those corners!

Storage:

I like to prepare my jelly and berry coulis the night before. Then I make the trifle in the morning and leave it in the fridge until I'm ready to serve later that night.

Leftovers can be stored in the fridge for 1-2 days.

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Yield: Serves 10-12

Prep Time: 20 minutes

Cook Time: 20 minutes

Additional Time: 2 hours

Total Time: 2 hours 40 minutes

An amazing trifle made in a tray from layers of jelly, lamingtons, custard, chocolate cake, cream, strawberries and berry coulis.

Ingredients

2 x 85g Raspberry Jelly
500g frozen mixed berries
¼ cup sugar
2 x packets Mini Lamingtons (200g each)
1 x store bought chocolate cake (360g)
200g punnet strawberries, stalks removed
500ml cream, whipped
1kg custard
30g Flake bar

Instructions

Jelly: Make the double portion of raspberry jelly as per the packet instructions. Pour into a large dish (mine measures 23cm x 33cm). Place in the fridge to chill overnight.
Berry coulis: Add frozen berries and sugar into a saucepan and simmer on a low heat for 20 minutes. Set aside to cool (this can also be made the day before).
Assemble: Chop the lamingtons and chocolate cake into bite sized pieces. Slice the strawberries in half, then whip the cream.
Remove the jelly from the fridge. Place half of the strawberries around the edge of the dish so that they’ll be seen once the dish is complete.
Place the chopped lamington on top of the jelly, then scatter the remaining strawberries over the top.
Dollop the berry coulis on top of the lamingtons. Then, pour the custard on top and spread it out the edges.
Scatter the chopped chocolate cake on top of the custard. Then, top with a layer of whipped cream.
Finally sprinkle a flake bar over the whipped cream, then place in the fridge until ready to serve.

Notes

The whole trifle can be prepared the day before you want to serve it.
Or, make the jelly and coulis ahead of time, then assemble and serve together.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 358Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 92mgSodium: 118mgCarbohydrates: 41gFiber: 2gSugar: 24gProtein: 5g

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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