A decadent and impressive Trifle in a Tray made from raspberry jelly, lamingtons, strawberries, berry coulis, custard, chocolate cake, whipped cream and flaked chocolate.
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:
- 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.
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.
Recipe FAQs:
Absolutely. Simply halve the ingredients and make in a smaller dish.
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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Trifle in a Tray
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: 1Amount 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
Judith Todd says
Thank you ,my sweet is organised for my Christmas lunch ,can't wait to make it and try it ,sounds delicious, merry Christmas to you
Sue says
My daughter made this for her kids art class as their Christmas treat. They all absolutely loved and everyone wanted their Mums to have the recipe. So this recipe has been shared with 12 Mums!!
It was absolutely delicious. Thank you.
VJ cooks says
Awww I love this so much! Thanks for sharing, Sue!
Jo Lee says
Can this be made in a traditional triggle bowl.
Amanda says
Just a quick edit for you, it should say 1 litre custard not 1kg. My family loved this trifle recipe.
VJ cooks says
Have a look at the package, they measure it in kgs 😉