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Home Made Passionfruit and PeachTrifle

Updated on July 2, 2014

A Peachy Dessert made with Passion(fruit)

Unexpected guests? Quick! What's a dessert you can whip up without fuss, a dessert to lay on the table that looks scrumptious as well as tasting scrumptious?

Assemble an old- fashioned no-cook sweet dessert trifle almost on autopilot.

Children love to make this dessert. They love to eat it too, so keep an eye on how much they're tucking away.

Susanna Duffy

There's Trifle - and then there's Trifle

When I was a very young wife and home-maker, I made trifle the way my mother taught me. I baked my own sponge cake and made my own brandy custard

These days I put together a quick no-frills trifle. Custard from the supermarket shelf and a sponge from the cake shop,

Prep time: 20 min
Cook time: 40 min
Ready in: 1 hour
Yields: 6 - 10

Ingredients

  • Plain sponge cake
  • 2 pkts jelly crystals
  • 500 ml custard
  • 1/2 cup sweet sherry
  • 1/2 cup passionfruit pulp
  • 600 ml thick cream
  • 4 -5 peaches

Instructions

  1. Make up the packets of jelly in 2 separate bowls.. Let the jelly cool to room temperature.
  2. Place the sponge cake into a flat glass bowl. Pat the cake down so that it's flat on the bottom of the dish
  3. Soak the cake with the sherry
  4. Pour a layer of jelly over the cake. Refirgerate until the jelly has set.
  5. When set, pour a layer of custard over the jelly and some passionfruit pulp over that.
  6. Pour another layer of jelly over. Refrigerate till set.
  7. Pour another layer of custard over
  8. Slice peaches and place half of them over the trifle
  9. Whip the cream and spoon over the top.
  10. Dribble more passionfruit pulp over and add the rest of the peaches
  11. Chill the trifle before serving
Cast your vote for No Fuss No Cook Trifle Recipe

You can replace the sherry with fruit juice - orange juice is best

The Jelly

Dissolve the jelly crystals into separate bowls.

I find it much easier for the bowls of jelly to cool to room temperature if they only contain one packet. One packet should be one layer on the trifle.

Any flavour will do but I prefer the old fashioned Port Wine Jelly with its bright colour.

And Aeroplane jelly for me!

Getting there!


The first layer of custard goes on

Early Recipe for Trifle

I mean REALLY early

'Cover the bottom of the dish with Naples biscuits, and macaroons broken in halves, wet with brandy and white wine poured over them, cover them with patches of raspberry jam, fill the dish with a good custard, then whip up a syllabub, drain the froth on a sieve, put it on the custard and strew comfits over all.'

From Frederick Bishop's gloriously titled "The Wife's Own Book of Cookery containing upwards of fifteen hundred original receipts with useful hints on domestic economy based on many years' constant practice and daily experience", 1852.

I enjoy deciphering and testing old recipes and you can get a Free download here of The Wife's Own Book of Cookery

Why is it called a Trifle?

The English word trifle comes from Old French truffle, a derivative of 'trickery, deceit' .

I don't know where the French picked up this word, it's not of Latin origin, nor is it from Scandinavia. In any case, the English truffle is an entirely different word and from the same source as tuber.

The first dessert called 'trifle' is seen in the mid 16th century. Perhaps it tricked the eye with its multi coloured layers?

Trifle with Hundreds and Thousands


My granddaughter, Claudia, likes to decorate trifle (or just about anything) with Hundreds and Thousands. These tiny and gaily coloured sugar balls are called Sprinkles in some parts of the world

This image (from wikipedia) brings back childhood memories of Christmas to me.

How about you?

What do you think of Trifles for dessert?

See results

All comments are greatly appreciated.

Leave a Message for the Cook

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    • JeremiahStanghini profile image

      JeremiahStanghini 7 years ago

      In Hawaii, we call passionfruit... lilikoi. :-)

      With Love and Gratitude,

      Jeremiah

    • kimbesa2 profile image

      kimbesa 7 years ago from USA

      Thanks for this tasty lens...**angel blessed**!

    • Blackspaniel1 profile image

      Blackspaniel1 7 years ago

      Nice, interesting lens

    • sorana lm profile image

      sorana lm 7 years ago

      Yum yum yummmmmmmm ... I better go and make some myself.

    • profile image

      anonymous 7 years ago

      Trifle....ummmm, yum! Sounds fantastic; I think I'll have to try this at our next family dinner. Thanks for sharing.

    • jptanabe profile image

      Jennifer P Tanabe 7 years ago from Red Hook, NY

      Ah trifle, that brings back memories! And one this looks delicious!

    • indigoj profile image

      Indigo Janson 7 years ago from UK

      Did you know in Italy trifle is known as 'zuppa inglese' (English soup)? Brings back memories of my childhood. I think it's time I tried trifle again. (It's also good to see jelly being called jelly, just as it should) :)

    • tandemonimom lm profile image

      tandemonimom lm 7 years ago

      Looks scrumptious!

    • Addy Bell profile image

      Addy Bell 7 years ago

      Easy desserts are a godsend. I'd never thought of trifle as being ... well, a "trifle" to make, because the end result looks so complicated.

    • RhondaAlbom profile image

      Rhonda Albom 7 years ago from New Zealand

      Yummy! I waited to comment until we tried it, and it was worth the wait. Melissa and one of her friends made it, so we use guava syrup rather than sherry. Everything else was as you described. It took a long time for the jelly to set (any suggestions for faster), so they made it over two days, but I can assure you it took a lot less time to eat. For anyone wondering this is delicious!

    • javr profile image

      javr 7 years ago from British Columbia, Canada

      Definitely worth making. This lens has been blessed by a Squid Angel.

    • JeffMcRitchie1 profile image

      JeffMcRitchie1 7 years ago

      Forgot to say, I love the bowls for individual servings of trifle!

    • JeffMcRitchie1 profile image

      JeffMcRitchie1 7 years ago

      Yum, I can't wait to try this!! And you said Balmain Bugs, makes me think of when I visited Sydney and found myself in Balmain a few nights. Fun times!

    • profile image

      gods_grace_notes 7 years ago

      Mmm, this looks yummy... what a sweet addition to the Jenga Tower! Thanks for sharing your expertise! Connie

    • BuckHawkcenter profile image

      BuckHawkcenter 7 years ago

      Oh, my goodness, I should know better than to read your lens before breakfast! Got to keep control of the drool!

    • ChemKnitsBlog2 profile image

      ChemKnitsBlog2 7 years ago

      Yum! I think that a lens about a trifle is particularly appropriate as part of the Jenga stack ;) Blessed :)

    • evelynsaenz1 profile image

      Evelyn Saenz 7 years ago from Royalton

      Just stopping by to wish you a Merry Christmas and a Happy New Year :)

      Triffle looks so delicious, I think I will make one for Christmas Dinner.

    • Elle-Dee-Esse profile image

      Lynne Schroeder 7 years ago from Blue Mountains Australia

      I did one for Christmas last year with Grand Marnier, OJ and mango. Yum!

    • petermurray profile image

      Peter Murray 7 years ago from Izmir, Turkey

      I miss passionfruit. We had a vine when I was growing up in NZ, but haven't seen it anywhere else. And trifle - I miss that too. Jealous!

    • giacombs-ramirez profile image

      gia combs-ramirez 7 years ago from Montana

      I need a translator! Jelly is jello right? I've never seen a port wine jello here (we have really boring flavors compared to Aussies!). And passionfruit...hmmm, thinking of a substitution here.

      Well I think I have the general idea though for an upcoming Christmas Eve party. Congrats on this great lens for the jenga tower...you are obviously not to be trifled with!

    • Sylvestermouse profile image

      Cynthia Sylvestermouse 7 years ago from United States

      I love trifles and peaches! What a fabulous combination! Yum! Now, if I can just find a Passionfruit. LOL

    • capriliz lm profile image

      capriliz lm 7 years ago

      This looks so good and easy to make! I like how you added that you can replace the sherry with fruit juice. Very nice!

    • DesignedbyLisa LM profile image

      DesignedbyLisa LM 7 years ago

      Yum! I love trifle!

    • LisaAuch1 profile image

      Lisa Auch 7 years ago from Scotland

      Thanks Susanna Christmas has now arrived!

    • Missmerfaery444 profile image

      Missmerfaery444 7 years ago

      Mmmm yummy!!! Looks delicious!

    • MargoPArrowsmith profile image

      MargoPArrowsmith 7 years ago

      YUM!

    • SusannaDuffy profile image
      Author

      Susanna Duffy 7 years ago from Melbourne Australia

      @MikeEssex: An acrylic bowl! It's all that I had

    • MikeEssex profile image

      MikeEssex 7 years ago

      Looks delicious, and the shot of it in the plastic container makes it look massive! Mmm mmm.

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