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Fruit Trifle..

My husband loves trifles so I made him this earlier this week. 

It took me a few days to make as we ate all the trifle sponges I made and I had to make some more again the next day!!

Fruit Trifle:



  1. Make up 1 pint of strawberry jelly in a bowl, then night before or with plenty of time to leave to set. Leave in fridge until needed.
  2. Make the trifle sponges up the night before too or a few hours before you need them. Pre-heat the oven to 200c fan.
  3. Grease and line a swiss roll tin.
  4. In a bowl whisk eggs, caster sugar, self raising flour and vanilla extracts together until thick and creamy.
  5. Pop the mixture into greased swiss roll tin and move the tin around to make the mixture even.
  6. Bake for around 8-10 minutes.Until nice and light brown.
  7. Place some grease proof paper out and sprinkle the caster sugar on it. 
  8. Take your cake from the oven and transfer upside down from tin onto the sugar paper.
  9. Remove the grease proof paper.
  10. Spread around 4-5 tablespoons of strawberry conserve all over the cake.
  11. Roll the cake longways, until all cake is rolled up and you have a long swiss roll style base.
  12. Cut whilst warm into 12 slices.
  13. Leave to cool.

Making the trifle up:

  1. Arrange the swiss roll trifle sponges around the bottom and up the sides of a big glass dish.
  2. Peel the orange and cut down the segments to make little orange cubes.
  3. Take the jelly from the fridge and mix up with a spoon. Tip on top of the sponge and orange.
  4. Spoon the custard on top.
  5. Pour the double cream into a bowl and whisk with an electric mixers until thickly whipped.
  6. Pop on top of the trifle.
  7. Wash and arrange the blueberries on top.

Do you like trifle?


6 responses to “Fruit Trifle..”

  1. Margarett Murphy says:

    Yummy !!!

  2. Julie's Lifestyle says:

    That trifle looks amazing!Thanks for sharing this at Cooking and Crafting with J&J.

  3. Jessica Pelasky says:

    This looks so tasty!!Thanks for joining Cooking and Crafting with J & J!

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