These layered, individual mini trifles can be made up a day ahead. The best thing about a mini trifle is that you can have it all to yourself. No battling with the family member who takes too much of the jelly!
Prep Time45 mins
Setting time4 hrs
Total Time4 hrs 45 mins
Servings: 6 people
- 1 packet raspberry aeroplane jelly
- 125 mls Nestle reduced fat cream (1/2 tin)
- 12 pieces Tiramisu sponge fingers
- 1/2 cup port, sherry or muscat (I used a Hunter Valley Muscat)
- 1 1/2 cups custard (bought or home-made)
- 3 punnets berries (I used 1 punnet each of strawberries, raspberries and blackberries)
- 200 mls thickened cream
- 1 teaspoon custard powder
- mint leaves for decorating
Make up jelly following the instructions. This should make 2 cups of jelly.
Use 1 1/4 cups of the liquid jelly mixture to fill the bottoms of 6 mini trifle cups. (I used wine glasses)
Put the 6 glasses and remaining mixture into the fridge.
When the remaining mixture is getting close to setting (but still able to be poured, this may take 1-2 hours), combine with the Nestle reduced fat cream and beat on high for 4 minutes.
The jelly in the cups should almost be set by this stage. Carefully pour the jelly and cream mixture (flummery) to add another layer to each of the glasses.
Allow to set.
Crush sponge fingers in a tray and then pour over port, sherry or muscat. Substitute juice if you'd prefer a kids or non-alcoholic version of the trifle.
Add sponge fingers as the next layer and then pour a layer of custard in each glass.
Add chopped berries as another layer, reserving 6 berries for decorating.
Whip thickened cream and custard powder until stiff.
Pipe cream onto top of layers and decorate each trifle with a berry and mint leaf.
Calories: 205kcal | Carbohydrates: 14g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 84mg | Sodium: 74mg | Potassium: 171mg | Sugar: 3g | Vitamin A: 618IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 1mg