Trifle with jelly

A delicious summery berry trifle perfect for the Platinum Jubilee with Swiss roll, jelly, custard, berries and more - my Jubilee Trifle!

Gordon Ramsay's trifle has raspberry-flavored jelly along with egg custard, and sponge fingers layer together in a trifle bowl. Fresh raspberries are layered inside the trifle and are spread on top. This delicious Christmas trifle is finished with freshly whipped double cream. Caster sugar and vanilla add sweetness and more flavor to the trifle.

Be the star of your Christmas festivities with this ultimate trifle, cheesecake and jelly trifecta. Check out our recipe notes: there's detailed tips and how-tos for making your best trifle ever.

Custard, fruit, booze and jelly may have been a tried-and-tested trifle formula for decades, but that doesn’t mean there isn’t room to experiment. If you’re catering for people who want something a little different for dessert this year, we’ve rounded up the best trifle recip

This trifle is layers of jelly , homemade white cake, Fruit compote and homemade custard (Creme Anglaise). It is then finally topped with vanilla bean chantilly cream.

Everyone loves a Classic sherry trifle. We're talking jam swiss roll and fresh raspberries in jelly, topped with more swiss roll (soaked in sherry this time) and good old Bird's custard. All finished with a pillowy layer of sweetened whipped cream and rainbow sprinkles! For me, trifles are either a dessert served at the end of a big Sunday roast, or a brilliant addition to any buffet - especially a Christmas trifle!

Trifle is a British dessert classic! Who couldn´t like layers of sponge, fruit, custard and whipped cream? Try this easy trifle recipe and see for yourself!

So delicious!

"A delicately assembled, layered dessert featuring sherry-soaked sponge, custard, jam and jelly (flavoured gelatine) and cream, the trifle is the centrepiece of summertime celebrations and Yuletide tables alike. While it’s easy for the trifle to look pretty inside a serving bowl, it’s important to ensure that each layer maintains its shape, so that you get a little of each in every bite. Such is the depth of admiration for and significance of the trifle that noted food writers Helen Saberi…