Mixed Fruit Trifle

    5 hours 15 minutes

    The beautiful thing about this trifle is you can use whatever fruits you like. Here I use strawberries, blueberries and bananas but mangoes and raspberries also work well.

    27 people made this

    Serves: 8 

    • 2 bananas, sliced
    • 4 tablespoons orange juice
    • 1 (450g) packet sponge or madeira cake
    • 4 tablespoons Cointreau
    • 1 (500g) carton vanilla custard
    • 1 (85g) packet raspberry jelly crystals
    • 2 (250g) punnets strawberries, hulled and quartered
    • 1 (125g) punnet blueberries

    Preparation:15min  ›  Cook:5hours  ›  Ready in:5hours15min 

    1. Make the jelly beforehand, according to packet directions, and chill till set.
    2. Combine bananas with orange juice (this will help stop the banana from going brown).
    3. Arrange the madeira or sponge cake in the base of a serving bowl to form an even layer, cutting to size if necessary. Sprinkle the sponge with half the Cointreau.
    4. Pour half the vanilla custard evenly over the sponge.
    5. 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.

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    Reviews in English (6)


    Altered ingredient amounts. Fresh mangoes, passionfruit, strawberries, pineapple; a sponge from Coles, Aeroplane Jelly-red and some commercial vanilla custard. Easy and excellent!!  -  25 Dec 2008


    Altered ingredient amounts. I used Italian Panettone cake in lieu of madiera cake. (You know - the boxed Panettone you get at Christmas time as a last resort gift....ha!) I also used fresh nectarines - no other fruit flavours as the nectarines were so flavorsome anyway. I made up my own egg custard. I created only distinct layers. Layer 1: Panettone cake soak in an orange and cointreau jelly Layer 2: fresh nectarines (sprinkled with squeezed lemon juice to stop discolouration) - the fruit layer is also half covered with the jelly. Layer 3: Fresh made egg custard. I'm looking forward to viewing other 'trifling tweaks' . Enjoy - Evelyn Lundstrom  -  26 Jan 2010


    Don't turn your nose up at the trifle! I just want to say that you have probably forgotten what a great thing trifle is! My flatmate made this for a dinner the other night....probably used different fruit...but excellent.  -  15 Jan 2009