Print

Trifle in a Tray

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A fun, crowd-pleasing trifle made in a large tray instead of a bowl—layered with raspberry jelly, lamingtons, chocolate cake, berry coulis, custard, strawberries, whipped cream, and a flake topping. Perfect for gatherings and easy to make ahead.

Ingredients

2 x 85g raspberry jelly packets

500g frozen mixed berries

1/4 cup sugar

2 x 200g packets mini lamingtons

1 x 360g store-bought chocolate cake

200g strawberries, hulled

500ml cream, whipped

1kg custard

30g Flake bar, crumbled

Instructions

  1. Prepare both packets of raspberry jelly according to packet directions. Pour into a 23cm × 33cm dish and refrigerate until fully set (2 hours or overnight).
  2. Make the berry coulis: simmer frozen berries and sugar in a saucepan over low heat for 20 minutes. Set aside to cool completely.
  3. Chop mini lamingtons and chocolate cake into bite-sized pieces. Slice strawberries in half. Whip cream to soft peaks.
  4. Once the jelly is set, arrange half the strawberries around the edges of the dish.
  5. Scatter chopped lamingtons over the jelly, then top with the remaining strawberries.
  6. Dollop the cooled berry coulis over the strawberries and lamingtons.
  7. Pour custard over the coulis, spreading evenly to the edges.
  8. Scatter chopped chocolate cake over the custard, then top with whipped cream.
  9. Finish by crumbling Flake over the cream. Refrigerate until serving.

Notes

Jelly sets best when chilled overnight.

Use sponge cake cubes if mini lamingtons aren’t available.

Add crushed meringue or toasted coconut between layers for extra texture.

Chocolate mousse can replace custard for a richer version.

Nutrition

Find it online: https://chocolatecoveredamy.com/trifle-in-a-tray/