Instant trifle

Instant trifle


8 people made this

About this recipe: This is a cheats recipe for a rich trifle-style dessert! It's totally delicious. Sponge finger biscuits are layered with instant vanilla dessert, instant chocolate dessert, sweetened whipped cream and topped with cherries and almonds.


Serves: 12 

  • 1 1/2 (200g) jars maraschino flavour cocktail cherries
  • 3 tablespoons rum
  • 100g instant vanilla dessert mix, such as Angel Delight
  • 115g instant chocolate dessert mix, such as Angel Delight
  • 175g savoiardi (lady fingers) sponge biscuits
  • 475ml double cream
  • 1 teaspoon caster sugar
  • 60g almonds, lightly toasted

Prep:30min  ›  Extra time:2hr chilling  ›  Ready in:2hr30min 

  1. In a small bowl, drain cherry juice and add rum; set aside. Prepare vanilla and chocolate desserts in separate bowls, according to package directions. Allow to sit for 5 minutes.
  2. In a 23x33cm or similar sized baking dish, place a layer of biscuits on the bottom of the dish; cut a few of the biscuits in order to create a tight fit, if needed.
  3. Sprinkle biscuit layer with 1/3 of the cherry juice mixture and spoon vanilla dessert over the biscuits, spreading to the edge of the dish. Repeat steps with biscuits, cherry juice and chocolate dessert. Make final layer with biscuits and remaining juice.
  4. In a medium bowl, whip cream and sugar together until soft peaks form. Top dessert with whipped cream, sprinkle with almonds and garnish with whole cherries. Refrigerate for 2 hours or more before serving.

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