Print
Ingredients
Scale
- 1 packet (3 oz) jelly crystals (e.g., raspberry or your preferred flavor)
- ½ cup (125 ml) heavy cream
- 12 pieces tiramisu sponge fingers or 1 cup fresh sponge, cut into small squares
- ½ cup (120 ml) port sherry or muscat (substitute juice for a non-alcoholic version)
- 1 ½ cups (360 ml) store-bought or homemade custard
- 2 cups (400 g) mixed berries (e.g., strawberries, raspberries, blackberries)
- ¾ cup (200 ml) heavy cream
- 1 tsp custard powder
- Fresh mint leaves for garnish
Instructions
- Prepare jelly crystals as per package instructions, then divide 1 ¼ cups into dessert dishes and refrigerate to set.
- Chill remaining jelly until nearly set, blend with ½ cup heavy cream until smooth. Pour over set jelly in glasses and refrigerate.
- Crush sponge fingers, drizzle with port/sherry or juice, and let soak. Add soaked sponge to glass on top of flummery.
- Pour custard over soaked sponge and top with mixed berries, reserving 6 whole berries for garnish.
- Whip ¾ cup heavy cream with custard powder until stiff peaks form.
- Pipe whipped cream on top of each trifle, garnish with a whole berry and mint leaf.
Notes
Ensure jelly sets properly for clean layers.
Use high-quality berries for better taste and appearance.
Experiment with different jelly flavors for a unique touch.
- Prep Time: 30 minutes
- Cook Time: 2 hours chilling
- Category: Dessert
- Method: Layering
- Cuisine: Holiday
Nutrition
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
- Cholesterol: 60