“Easiest trifle ever to make. One of my Mother's failsafe recipes. You could add fruit if you want, or some alcohol for a kick. I use everything store bought to save time, but you could make all the components yourself too. The jelly needs to be made a couple of days ahead of putting it together, and the trifle can be made up to 2 days ahead. Swiss roll is a rolled up sponge with jam in it - we call it a jam roly-poly. Cooking time is fridge time.”
48hrs 15mins

Ingredients Nutrition


  1. 1-2 days ahead - Make the jellies as per packet instructions.
  2. ===============.
  3. Night before.
  4. ==============.
  5. Cut the jelly into 1" cubes.
  6. Cut the swiss roll into 1 cm slices, and each slice into 6 pieces.
  7. Place the cut jelly pices, the cut swiss roll and 3/4 cup of coconut into a large serving bowl and toss gently, like a salad.
  8. Add 3/4 litre custard and mix through gently.
  9. Pour remaining custard over the top and smooth down.
  10. Top with remaining coconut.
  11. Cover and refrigerate overnight if possible (but not essential).
  12. Serve with icecream, cream, fruit or just by itself.

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