Traditional Classic Trifle with a South African Twist

This trifle is wonderfully versatile. Use any fresh, seasonal fruits you love, and if Amarula isn’t your thing, swap it out for sherry, port, or leave out the liquor entirely. It’s equally delicious without alcohol!

This South African twist on a classic dessert celebrates the freshness of fruit while incorporating creamy, indulgent layers. It’s perfect for large gatherings, easy to customize, and guaranteed to be a crowd-pleaser.

Ingredients

• 150ml Amarula cream or your preferred liqueur – optional
• 250ml fresh cream whipped to soft peaks for topping
• 200ml cream cheese whipped with the cream (optional)
• 1 packet boudoir biscuits or sponge cake of your choice, cut in cubes
• 360g Nestlé Caramel Treat for filling and topping
• 1 packets of jelly powder different flavours, like strawberry and orange for contrast to compliment your fruit
• Fresh fruit of your choice, such as berries, kiwi, mango, pineapple, or grapes
• 1½ liters custard store-bought or homemade
• chopped nuts e.g., almonds, hazelnuts, or pecans

Trifle Assembly Instructions

1. Make the jelly
   Prepare jelly as per packet instructions. Chill until set, then cut into cubes.
2. Layer the base
   Place boudoir biscuits or sponge cake cubes in a deep glass bowl. Lightly drizzle with Amarula or your preferred liqueur.
3. Add caramel and jelly
   Spread Caramel Treat over the base. Top with chopped jelly cubes.
4. Layer fruit and custard
   Add fresh fruit, then custard. Repeat layers until ingredients are used. If using cream cheese, add a cream layer between fruit and custard.
5. Finish with cream and nuts
   Top with whipped cream and sprinkle with chopped nuts. Garnish with extra fruit or cocoa powder.
6. Chill and serve
   Refrigerate for at least 1 hour before serving.

Irene Muller

Fresh Fruit South African Trifle Recipe

This South African twist on a classic dessert celebrates the freshness of fruit while incorporating creamy, indulgent layers.

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Prep Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8

Course: Dessert

Cuisine: South African

Ingredients Equipment Method

Ingredients

  

• 150ml Amarula Cream Liqueur or your preferred liqueur
• 250ml fresh cream whipped to soft peaks for topping
• 200ml crean cheese optional, whipped with the cream
• 1 packet boudoir biscuits or sponsponge cake cut in cubes
• 360g  Nestlé Caramel Treat for filling on topping , caramelized condensed milk works great
• 2 packets of jelly powder different flavors, like strawberry and orange for contrast
• fresh fruit of your choice, such as berries, kiwi, mango, pineapple, or grapes

Equipment

• Large glass bowl

Method

 

1. Prepare the jelly:
   
2. Follow the instructions on the packet to make the jelly, and let it set in the fridge. Once firm, chop it into cubes.

Layer the base:

1. In a large, round, and deep glass bowl (perfect for showcasing the beautiful layers), place the boudoir biscuits at the bottom. Lightly moisten them with Amarula or your chosen liqueur for added flavour. Or if you are using a sponge cake, use the back of a spoon and drizzel the Amarula over the cake pieces.

Add caramel and jelly:

1. Spread a generous layer of Caramel Treat over the biscuits. Then, evenly distribute the chopped jelly cubes on top.
2. Add fruit and custard:
3. Layer your chosen fresh fruits over the jelly, followed by a layer of custard. Repeat the layering process—biscuits, caramel, jelly, fruit, and custard—until all the ingredients are used. Aim for vibrant, colorful layers.

Top with whipped cream and nuts:

1. Finish with a thick layer of whipped fresh cream. Sprinkle with chopped nuts for added crunch and garnish with extra fruit or a dusting of cocoa powder, if desired.

Chill and serve:

1. Refrigerate the trifle for at least an hour before serving to allow the flavours to meld together.

Enjoy this showstopper at your next festive occasion—each spoonful is pure joy!