This is really, really good. I must admit I had no idea what you meant by “jelly filled roll cakes” and a friend of mine said, “She means Little Debbie-style cakes with jelly filling.” I don’t typically buy those types of dessert items so I substituted a sponge cake and topped it with some home made raspberry jam and cut that up. I followed the rest of the recipe to a “T”. The second time I made it, I made it into 2 layers, topped it off with chocolate chips, whipped cream and raspberry sauce….drizzled down the inside of the bowl…and both were fabulous. Thanks for a “keeper” recipe. I made it in July, not Winter, and was so happy I will make it again…soon.
This trifle was delicious and a big hit with everyone! I have tried trifle with instant pudding this beats it hands down.
A note of caution: As a reviewer noted below custart recipe does NOT cover it at all. Be prepared to double or possibly even triple the custard portion of the recipe. It is worth it though.
I used ladyfingers which were wonderful. I used strawberry jam and cut up fresh strawberries and bananas and layered it in the trifle. Delicious!
This was so easy! I wanted to fill my trifle bowl to the top, so I used 2 frozen 1 lb. Sara Lee pound cakes. I spread some of the cubes with raspberry curd and some with good raspberry jam. This added some really cool color contrast. I also made more whipped cream (with a little rum and vanilla) and extra custard (added vanilla there too).
My guests adored it as did I!!
Great recipe! This was my first time making trifle. It is a bit time consuming and recipe needs to be doubled to feed a family. Added vanilla to the custard and to the whipped cream as well. Turned out great and everyone loved it.
This is real trifle – instant pudding is a big NO NO when it comes to making English trifle. Thanks. I had lost my good custard recipe and I think this one will replace it. Not for those on a diet!!!!!
1 box vanilla cake mix
1 tsp almond extract
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