About this recipe:Easy yet so delicious, this fresh fruit trifle combines my favourite trifle recipes to create a mouthwatering dessert. Use any fruits you wish - such as mangos or raspberries - to create your own culinary delight.
2 bananas, sliced
4 tablespoons orange juice
1 packet trifle sponges
4 tablespoons Cointreau
1 (500g) tub vanilla custard
1 (700g) tub raspberry jelly, cut into small, thin slices
2 (450g) punnets strawberries, hulled and quartered
1 (225g) punnet blueberries
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Method Prep:15min › Cook:4hr › Ready in:4hr15min
Combine bananas with orange juice (this will help stop the banana from going brown).
Arrange the trifle sponges in the base of a serving bowl to form an even layer, cutting to size if necessary. Sprinkle the sponge with half the Cointreau. Pour half the vanilla custard evenly over the sponge. Layer with half the jelly, then half the bananas, strawberries and blueberries in the bowl. Repeat these layers starting with another layer of sponge, then cover and chill until serving.
You can make your own jelly rather than using shop-bought; just plan ahead by making the jelly the night before.
This is a great trifle so easy to make. I added raspberries instead of strawberries, added a little meringue crumbled over the fruit, used 2 cartons of custard instead of one. Also used Apricot brandy instead of Cointreau because it is much cheaper. - 25 Jun 2009