Trifle loaf: Put a twist on this Festive Season classic

Christmas isn’t far away and we know that you’re getting ready to cook up a storm this festive weekend. Well, if there’s ever a dessert that is often enjoyed over this time, it’s trifle. This trifle loaf is a simpler way of stacking each layer of cake, fruit, cream and jelly which everybody can get excited about as it’s easier to get a slice of all of the layers. This recipe is also very fun to make with some family members around you the day before the fest.

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Trifle loaf suggestions

The trifle dessert is known to have originated in England and is made traditionally with fruit, a thin layer of sponge fingers that are soaked in sherry or another fortified wine and custard. However, the contents can vary a lot between regions and countries. With this recipe, you’ll be using store-bought Swiss roll for the cake layers which makes preparation so much easier. You can also use your own choice of fruits for different colours, flavours and textures.

ALSO READ: Festive white chocolate trifle with fresh plums and peaches

It’s time to make some classic desserts for your Christmas lunch. This trifle loaf has everything you’ve ever wanted in a festive dessert.

Last updated on 18 December 2023

Trifle loaf recipe

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Recipe by Melissa Jacobs Course: DessertCuisine: GlobalDifficulty: Easy

Servings

12

servings

Prep time

3

hours 

Cooking time

0

minutes

Ingredients

• 1 sachet 1 red jelly powder

• 1 sachet 1 green jelly powder

• 1 1 Swiss roll dessert

• 30 ml 30 sherry

• 500 ml 500 whipped cream

• 1 cup 1 pecan nuts

• 500 ml 500 custard

• strawberries

Method

• Make the jelly, poring each color in a separate medium size greased bread pan. Place in the fridge to set.
• Once the jelly has set, loosen the sides with a knife. Turn the mold over and the jelly should flop out.
• Cut the Swiss-roll in thin slices. Place a layer of the cake in the bottom of the mold. Sprinkle some of the sherry over the cake. Then place a layer of the solid jelly. Pour custard over the jelly. Spread a thin layer of whipped cream over the custard. Sprinkle nuts over the cream. Repeat the layers until the mold is full. Place in the fridge to set overnight.

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• Remove the trifle from the fridge. Using your serving dish, place it over the mold. Turn it upside down, and the trifle will flip onto the dish. Using the leftover cream, pipe it onto the trifle, garnish with the strawberries.

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