• Prep Time:
  • 15 Minutes
  • No. of Serves:
  • 8
Classic Trifle

Classic Trifle

A classic British dessert with a twist of Aeroplane Jelly to create a dessert centerpiece. Although the dictionary defines 'Trifle' as being something insignificant, this dessert is anything but!


  • 2 x 85 g packets Aeroplane Original Port Wine Flavour Jelly
  • 1 x 1 kg apricot halves in natural juice, drained
  • 1 x 375 g packet swiss roll, sliced into 2cm rounds
  • 900 g Pauls Double Thick Vanilla Custard
  • 250 g (fresh or frozen and thawed) mixed berries


  1. Prepare Aeroplane Original Port Wine Jelly according to pack instructions and set aside to cool.
  2. Place the drained apricots into the bottom of a large glass dish and top with cooled jelly. Refrigerate until set (approximately4 hours).
  3. Place the swiss roll rounds onto the set jelly, and then pour the vanilla flavoured custard on top.
  4. Top with mixed berries as desired.