You don’t have to wait until Christmas for a great excuse to whip up a trifle. And by creatively compiling your mini-masterpiece by the glass, you can tailor-make for guest’s tastebuds too.
In many Kiwi homes, trifle is a festive showstopper, making its grand appearance just after the glazed ham. It’s often rich with cream, jelly, custard and spirit-soaked sponge, passed down through generations and fiercely defended by the family trifle expert. But let’s be honest. After a long lunch and a few too many bubbles, it can be a bit much. Just ask Aunty Beth.
And while traditional trifle bowls do look stunning, they come with their own issues. There’s often too much. And it’s hard to avoid the inevitable leftovers that linger in the fridge for days, getting soggier by the hour.
A Fresh Take: Trifle in a Jar
Making trifle in individual jars solves all of this. You can:
- Customise each one to suit your guests (or your pantry)
- Use up small amounts of leftover fruit or sponge
- Add a cheeky splash of dark rum or sherry for the adults
- Choose gluten-free sponge or dairy-free cream for dietary needs
There’s no need for complicated layers either. Stick to the classics and keep it simple: sponge, fruit, custard, cream. Repeat if there’s room. Screw on the lid, chill, and you’re done.
Why it works:
- No waste: You make exactly the number of servings you need
- Longer shelf life: Jars keep beautifully in the fridge for a few days, airtight and tidy
- Visual appeal: They look gorgeous lined up on a tray or picnic table
- Portion control: No collapsing towers of custard and sponge
This is trifle without the fuss. Still nostalgic, still delicious, just a little more manageable.
My Trifle in a Jar Recipe
- sponge bases
- jam (optional)
- 1 packet of raspberry jelly (or your favourite)
- fruit (tinned, fresh or frozen)
- custard
- thickened cream
- chocolate to serve
Layer #1 – the sponge
Plain sponges can be picked up any time of the year at the supermarket in the bakery section. While certainly it would be impressive to make your own sponge, it really isn’t necessary for this super-quick compilation! If you are feeling extra decadent, apply a generous layer of jam between two sponges and sandwich together. Then with a sharp knife, cube small sections and layer into your individual jars (approx 1/3 of your jar) pressing down lightly.
Pour a dash of ‘whatever you fancy’ over the sponge. Two small capfuls of dark rum, or Cointreau, or brandy is dreamy. Not to let the kids miss out on flavour, try and dash of fruit syrup or orange juice (this will soak into the sponge and soften it, so it’s not so dry).
Layer #2 – the fruit/jelly
Several hours in advance, make the the jelly crystals as per the instructions on the back and refrigerate for several hours. Don’t let it set completely although if it does simply microwave it to ‘melt’ it a little before use.
Next prepare your fruit. This can be as simple as a left-over tin of fruit salad, a stray banana, or frozen berries lost in the bottom of the freezer. As you are making individual jars, it doesn’t matter if they are not all the same! Arrange sliced/diced fruit over the sponge, then top with semi-set jelly so the sponge and fruit is covered. The jelly will slide through the gaps in the sponge so add as much or as little as you wish. The sponge/fruit/jelly layers will take approx 1/2 of the jar.
Layer #3 – the custard
Again, make if it you wish, or opt for some ready-made. A carton of Anchor Vanilla Custard in the chilled section of your supermarket does wonders! Literally pour over your fruit/jelly layer. I love custard, so was over-generous with the layer — you can do as you wish.
Layer #4 – the cream
Whip cream until thick then spoon on top for your final layer. Sprinkle with chocolate, or in my case home-made chilli chocolate cocoa powder!
