Nothing could be easier than trifle as a quick and easy dessert. It’s one of those recipes where it seems it’s okay to use ready made products like custard, cake and tinned fruit, like a cheat’s recipe. I’m sure there are a million different variations and a million different ways to layer your trifle and what to layer your trifle with but with the lovely new range of tea flavoured jellies available from Aeroplane Jelly, we won’t have to worry about history repeating itself.
“The earliest known recipe to include jelly dates from 1747, contained in the Art of Cookery authored by Hannah Glasse. In her recipe she instructed using hartshorn or bones of calves feet as the base ingredient for the jelly. The poet Oliver Wendell Holmes wrote of trifles containing jelly in 1861.” (from Wikipedia)
The new Aeroplane Jelly Lite Tea Infusion flavours are amazing! I used the Lemon Tea flavour in this recipe but they also come in Peach Tea, Orange Blossom with Green Tea, Raspberry Licorice with Green Tea and Mixed Berry Tea.
I used the Peach Tea flavour in the above trifle with seasonal, stewed white peaches and it was delicious. The layer of Peach Tea jelly was delightful. Peach flavoured teas are my absolute favourite.
These kind of desserts are so easy to put together and you can keep all the ingredients on hand. I used a homebrand lemon loaf (which you can keep in the freezer until needed), store bought custard (you can get longlife custard and any kind of fruit (fresh, preserved, canned or even jam, like I did for this recipe. I used a jar of blueberry preserves as well as fresh blueberries. Just make your jelly up, as per the instructions on the packet, the morning of or the night before you need the trifle.
There are no right or wrong ways to make these. Just find a suitable glass or dish and start layering.
I made two individual trifles but a whole jelly would quite possibly make up 4-5 individual trifles or one large one.
They were really refreshing and ‘light’ and just the right amount. The lemon tea jelly gave it a more ‘grown up’ taste even though my 9 year old son loved the flavour of it and they’re lighter on sugar but not on taste.
Trifle is perfect to feed a crowd in either a large bowl or in individual smaller shot glasses. Perfect for Christmas, a High Tea, Brunch or a wedding dessert buffet.
COMPETITION NOW CLOSED!
Congratulations to Di for your lovely recipe idea and thank you to everyone who entered.
How would you like to win your own selection of Aeroplane Jelly Lite Tea Infusions jelly PLUS a tea cup set for your next high tea? All you have to do is tell me in the comments below which of the above flavoured jelly you’d use to make a trifle and what other ingredients you’d use to make it. Please don’t forget to leave your email address so I can contact you if you won. The competition will run until 12pm, AEST (Brisbane time), Monday, 7 December 2015. Good luck!
- This is a game of skill.
- This competition is open to Australian Residents only.
- The prize is a selection of Aeroplane Jelly Lite Tea Infusion Jelly and a tea cup set.
- This prize is not redeemable in cash.
- This competition is open from now until Monday, 7 December 2015 12pm (Brisbane time) AEST.
- The winner will be announced on this blog, Domesblissity Facebook page and Twitter accounts and I will contact you via email.
- The winner will have 7 days to respond, otherwise the prize will be redrawn.
Peach Tea with Peach Cobbler sounds pretty darn peachy to me…..but I’m a little peach obsessed with 3 trees in my garden hehehe
The Mixed Berry Tea would be ideal for my world famous Port Wine Trifle. Vanilla custard bought or made works well. Bananas are our fruit of choice. A healthy splash of port wine over the cut up vanilla sponge just makes it all so very special – and festive. It’s the combination of ingredients that just works so very well.
Bon appetite!!
Mixed Berry tea, teamed with freshly baked sponge cake, home made vanilla custard, an assortment of berries….strawberries, raspberries, blueberries, and red cherries, my decadently indulgent white chocolate mousse, and just a hint of Baileys hidden between the layers to give it that depth that leaves everyone wanting more. Topped with white chocolate swirls and hand made chocolate leaves.
I would layer Orange Blossom with Green Tea Jelly with segments of blood orange soaked in Grand Marnier, cream and my Orange Coconut Biscuits, roughly crumbled… endless citrus deliciousness!!!
I would use peach tea and add poached peaches, crunchy muesli – a dessert and breakfast in one!
The mixed berry tea sounds divine
To compliment the Christmas Trifle of mine
I use sponge, custard, and freshly whipped cream
It really is a sweet tooth’s dream
The peach tea would be so refreshing, paired with creamy vanilla sponge cake and fresh juicy peaches, with king island double cream dollops and a sprinkle of chocolate flake on top.
The peach tea would be so refreshing, paired with creamy vanilla sponge cake and fresh juicy peaches, with king island double cream dollops and a sprinkle of chocolate flake on top. Sarah.ellwood@yahoo.com.au
Recipe for Happy Children:
Mixed Berry Jelly
With my muffin base
Custard for sweetening
Blueberry topping and
Lashes of cream
Chocolate curls
Result – Smiles and full bellies
id make my triffle with to flavours of jelly the orange blossom and raspberry licorice and brandy custard fresh cake and fresh fruit with strawberry flavoured cream
Raspberry Licorice, Orange Blossom and Lime, then I’d add some, cake, fruit pieces, Custard and cream, mmy my mouths watering just thinking about it!