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Fruit Cocktail Trifle Recipe
This fruit cocktail trifle is quick and easy to prepare and you don't have to be a master chef to know how. Just follow these simple steps and you will have yourself a creamy, refreshing and delicious dessert in no time.
Trifle is commonly made using four key ingredients which are; sponge, gelatin, custard and cream. Other ingredients may include; fruit, chocolate, marshmallows, sprinkles.... the list goes on and on. To help you understand each of the ingredients you will be using as part of this recipe, I have listed a definition below.
Gelatine or gelatinis also known as jelly in the UK and jello in the USA. I am from the UK, so have chosen to refer to gelatin as jelly, and this should not be confused with the fruit preserve, which in the UK we call jam.
Sponge fingers or ladyfingers are a light and sweet sponge cakes that are usually shaped like a large finger. They are one of the main ingredients in many dessert recipes, such as trifles, and Tiramisu. They can be soaked in a sugar syrup or liqueur to add flavour to your dessert.
Fruit salad is also known as a fruit cocktail or fruit cup. It is usually made of various kinds of fruit, and mostly served in a liquid, either in their own juices or a syrup. Using canned fruit salad is just as good a making it fresh, and could cost a lot less.
Whipped cream or Squirting/ Spray cream is cream that is beaten by a mixer, whisk, or fork until it is light and fluffy. Whipped cream is often sweetened and sometimes flavored with vanilla, in which case it may be called chantilly cream or creme chantilly. You can either whip your own cream, or use a squirting/ spray cream from a can.
Sprinkles/ Ssugar strands/ hundreds-and-thousands (aka jimmies) These are very small candies, which are produced in a variety of colours, shapes and sizes.They are used in a wide variety of cake decorating and can be stored for long periods of time without spoiling.
Glace cherries are also know as Candied cherries or Crystallized cherries and are placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. Apart from candied cherries, there are a wide variety of candied fruits available to choose from.
Do you prefer a hot or cold dessert?
- 135g Strawberry Flavoured Jelly Cubes
- 135g Raspberry Flavoured Jelly Cubes
- 175g Sponge Fingers
- 400- 500g Canned Fruit Cocktail, Juice/ Syrup Drained
- 500g- 1kg Custard, Ready-made/ Ready To Eat
- 250g Cream, Whipped/ Squirty/ Spray
- 6 Glacé Cherries
- Sprinkles/ Sugar Strands/ Hundreds-and-thousands
- Using a large (3 litre) Bowl, arrange the sponge fingers to cover the bottom. Depending on the shape of your bowl, you may find it easier to break or crush the sponge fingers to help them fit.
- Place the strawberry jelly cubes in a jug. Add boiling water up to 285ml mark, stir until dissolved. Make up to 570ml (1pt) with cold water. Alternatively you may also follow the manufacturer's instructions.
- Pour the strawberry jelly mixture onto the sponge fingers; add approximately half of the tined fruit cocktail, cover with cling film and refrigerate until the jelly has set.
- Once the jelly has set, repeat step 2, this time placing the raspberry jelly cubes into a jug, adding boiling water up to 285ml, stirring until dissolved, make up to 570ml (1pt) with cold water. Or follow the manufacturer’s instructions.
- Now repeat step 3 by pouring the raspberry jelly mixture onto the already set strawberry jelly, and add the remainder of the tinned fruit cocktail. Ensure you leave enough space for a layer of custard, and a layer of cream! You may find that one pack of jelly is enough, therefore use all of the tinned fruit cocktail at once.
- Once again cover the bowl with cling film and refrigerate until the second layer of jelly has set.
- Now the jelly is all set, it’s time for the custard layer. Pour the ready-made custard over the jelly creating an even layer. You can make this as thick as you like, bearing in mind you still need to add a final layer of cream. I think the custard is the nicest part of a trifle, so my custard layer is always thick.
- Just before serving add the final layer of cream, sprinkle with hundreds-and-thousands or sugar strands, and don't forget to add a few cherries on top.
- Voila! It’s done, and now all you have to do is serve this fantastic pudding to your awaiting dinner guests and enjoy.