I love this recipe because it turns the classic trifle into a practical, family-sized dessert that looks just as stunning as a traditional bowl version. The textures layer beautifully—soft sponge pieces, silky custard, whipped cream and pockets of fruity jelly. It’s also a fantastic make-ahead dessert, which means I can prep it the night before without any stress. Every spoonful gives me sweetness, creaminess and berry brightness.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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
Directions
I prepare the jelly first by making a double portion according to the packet instructions. I pour it into a large dish measuring about 23cm x 33cm and place it in the fridge to chill overnight.
For the berry coulis, I add the frozen mixed berries and sugar to a saucepan and simmer over low heat for about 20 minutes. I set it aside to cool completely; this is something I often make the day before.
To assemble, I chop the mini lamingtons and chocolate cake into bite-sized pieces. I slice the strawberries in half and whip the cream until soft peaks form.
When the jelly is fully set, I remove the dish from the fridge. I place half of the strawberries around the edges of the dish so the bright red colour shows beautifully through the sides once the trifle is complete.
I scatter the chopped lamingtons over the jelly, then add the remaining strawberries on top. I dollop the berry coulis over the lamingtons and pour the custard on top, spreading it evenly to the edges. Next, I scatter the chopped chocolate cake over the custard and top everything with a generous layer of whipped cream.
To finish, I crumble the Flake bar over the cream and refrigerate the trifle until serving time.
Servings and Timing
Serves: 10–12 Prep Time: 20 minutes Cook Time: 20 minutes Additional Time: 2 hours (or overnight for jelly) Total Time: about 2 hours 40 minutes
Variations
I sometimes use chocolate mousse instead of custard for a richer layer, or swap the raspberry jelly for strawberry or tropical flavours. If I want more texture, I add crushed meringue or toasted coconut between layers. For a festive version, I include extra berries or drizzle a berry syrup between the layers for added colour and brightness.
Storage/Reheating
I store the trifle covered in the refrigerator for up to 2 days. Since it’s a chilled dessert, I don’t reheat it. Instead, I simply keep it cold and serve straight from the tray. The flavours meld beautifully as it sits.
FAQs
Can I make this trifle ahead of time?
Yes, I like preparing it the day before so the layers settle nicely.
Can I use different fruit?
Absolutely—fresh raspberries, blueberries or sliced peaches work well.
What if I can’t find mini lamingtons?
I sometimes use sponge cake cubes dusted lightly with cocoa or coconut.
Can I replace the custard?
Yes, vanilla pudding or chocolate mousse can be used.
Does the jelly need to set overnight?
It’s not required, but overnight gives me the firmest base for layering.
Can I make the berry coulis sweeter?
Yes, I add an extra tablespoon of sugar if my berries are too tart.
How do I prevent the cake pieces from getting soggy?
Assembling just before serving helps, but I like the softened texture in this recipe.
Can I use whipping cream instead of thickened cream?
Yes, as long as it whips to soft peaks.
What size tray works best?
A tray around 23cm x 33cm gives me nicely defined layers.
Can I add chocolate throughout the layers?
Yes, chopped chocolate or chocolate chips melt in beautifully.
Conclusion
I love how this trifle in a tray brings together bold colour, luscious layers and crowd-pleasing flavours in the most effortless way. It’s a fun, family-style dessert that’s easy to assemble, easy to serve and guaranteed to delight everyone at the table. Whether for holidays, birthdays or casual gatherings, it always feels festive and comforting in every bite.
