South African Trifle

A Rainbow of Flavors in Every Spoonful!

South African Trifle

✨ Why This is My Summer Favorite

This vibrant, sometimes boozy, berry-loaded trifle isn't just a dessert—it's a celebration in a bowl. Here's why it's my go-to summer showstopper:

✅ No-Bake & Easy – Layer, chill, and serve! No oven needed on hot days.
✅ Crowd-Pleasing – Looks stunning, tastes like sunshine, and serves a crowd.
✅ Customizable – Swap fruits, booze, or cake to match what's in season.
✅ Make-Ahead Magic – Tastes even better after chilling overnight!

The trifle's magic comes from bold, fresh flavors: sponge cake, mixed berry jam, homemade custard, and a rainbow of fresh fruit topped with whipped cream and toasted coconut.

I first tried trifle at home when my mom made it for Christmas.It was the star dessert of our holiday table. She whispered her secret as she layered it: "The longer it sits, the sweeter it gets." Now I make her recipe for every family gathering—it's become our sweetest tradition.

If you want a no-fuss, stunning, and delicious dessert that wows every time, this trifle is it. Sweet, creamy, fruity, and just a little tipsy—it's like summer in a bowl.

Ingredients

For the Cake Base:

  • 1 packet of sponge cake or ladyfingers
  • 1 cup sherry or fruit juice (for non-alcoholic version)
  • 1 cup mixed berry jam

For the Custard Layer:

  • 2 cups milk
  • 4 egg yolks
  • 1/2 cup sugar
  • 2 tbsp cornflour
  • 1 tsp vanilla extract

For the Fruit Layer:

  • 2 cups mixed fresh fruit (strawberries, bananas, kiwi, peaches)
  • 1 can fruit cocktail, drained

For the Topping:

  • 2 cups whipped cream
  • 1/4 cup toasted almond flakes
  • 1/4 cup coconut flakes
  • Glacé cherries for decoration

Instructions

  1. Prepare the cake base: Cut the sponge cake into slices and arrange in a large glass bowl. Spread jam over the cake slices and drizzle with sherry or fruit juice.
  2. Make the custard: In a saucepan, heat milk until warm. Whisk egg yolks, sugar, and cornflour together. Gradually add warm milk while whisking. Return to heat and stir until thickened. Add vanilla and let cool slightly.
  3. Layer the fruit: Arrange the fresh and canned fruit over the cake layer.
  4. Add custard: Pour the slightly cooled custard over the fruit layer.
  5. Chill: Refrigerate for at least 2 hours to set.
  6. Top with cream: Before serving, spread whipped cream over the top and decorate with almonds, coconut, and cherries.

Preparation Timer

00:00:00