Christmas Fresh Fruit Trifle 🎄

 

We always have fresh fruit trifle after lunch on Christmas Day, and that's thanks to my friend 'British Jenny' who introduced this lusciously refreshing dessert to me when we first met.  Back then she was a young mum with a two-year old son.  She is now a grandmother to a little girl.  Jenny hasn't lost her British accent even after many years living here in Australia, and this trifle recipe always makes me think of her and our special friendship.  I use my favourite summer fresh fruits for the Christmassy trifle - mangoes, blueberries and strawberries.  There is nothing better than digging into this cool, sensational treat on a hot summer day.  And you always have room for it no matter how much you have already eaten!  

Serves 10-12

INGREDIENTS

• 1 x 85g / 3 oz packet of jelly (strawberry or raspberry flavoured)
• 350 g / 12 oz store bought mini jam sponge rolls
• ⅓ cup sherry or apple juice
• 1-2 mangoes, peeled and cut into cubes or slices
• 200g / 7oz strawberries
• 200g / 7oz blueberries
• 2 cups store bought custard
• 1 cup whipped cream
• 1 tablespoon icing sugar

METHOD

1. Make up the jelly according to packet instructions.  Pour jelly into a large container and leave it in the fridge to set.  When set, cut the jelly up into small cubes.
2. Slice jam sponge rolls into 1cm / ½" thick rounds.  
3. Hull and slice strawberries in half.  Put them together with the blueberries.
4. Line the bottom and sides of a 10-cup capacity trifle bowl or large glass bowl with half of the cake slices.  Arrange them snuggly against each other.  Drizzle cake slices with half of the sherry or apple juice.
5. Add half of the jelly cubes, one third of the mango pieces and one third of the mixed berries.  Pour over 1 cup of the custard.
6. Add another layer of cake using the remaining cake slices.  Drizzle the rest of the sherry/apple juice on top.
7. Add the remaining jelly cubes, another third of the mango pieces and mixed berries, followed by the remaining cup of custard.  Finish with a layer of whipped cream.
8. Arrange the remaining mango pieces and mixed berries over the top.  Cover with plastic wrap and leave it in the fridge to chill for at least 3 hours.
9. When ready to serve, sprinkle icing sugar on top.

Alternatively, you can make mini trifles using individual glasses.  Layer the ingredients the same way.