No dawat in our family feels complete without a big glass bowl of trifle in the fridge. It was the first dessert I ever made by myself as a teenager, standing on tiptoe to stir the custard while my mother watched to make sure it didn’t burn. Today I make it for every Eid, birthday and family gathering, and the children still fight over who gets the spoonful with the most jelly.
This version is the simplest and my favourite: soft cake chunks at the bottom, thick vanilla custard in the middle, a shiny layer of strawberry jelly on top and fresh banana slices arranged along one side. Seen through a glass bowl, the layers look beautiful, and it tastes even better than it looks: creamy, fruity and not too sweet.
For more classic desserts, try my creamy firni or the layered mango custard trifle.
Why You’ll Love This Trifle
- No baking needed: use any plain sponge cake, cake rusk or leftover cake.
- Make ahead: it actually tastes better after a night in the fridge.
- Kid favourite: jelly, custard and banana, three things children love.
- Looks impressive: perfect for dawats, Eid and birthdays.
Ingredients You Need
Cake: plain vanilla sponge cake or cake rusk, cut into chunks.
Custard: full-fat milk, vanilla custard powder and sugar.
Jelly: one packet of strawberry jelly crystals and water.
Topping: two ripe but firm bananas, sliced just before serving.
My Tips for the Perfect Layers
- Cool the custard completely before pouring it over the cake, or the cake turns mushy.
- Let the custard set first. Chill for at least 1 hour before adding the jelly, so the layers stay neat.
- Use cooled, unset jelly. Pour the jelly when it is cool but still liquid. Hot jelly will melt into the custard.
- Pour the jelly over a spoon. This stops it from making holes in the custard layer.
- Slice bananas at the last minute. They brown quickly. A few drops of lemon juice help.
Make Ahead and Storing
You can make the cake, custard and jelly layers a day ahead and keep the bowl covered in the fridge. Add the banana slices just before serving. Leftovers keep for up to 2 days in the fridge.
Strawberry Banana Custard Trifle
Ingredients
Method
- Dissolve the jelly crystals in boiling water as per the packet instructions. Let it cool to room temperature but do not let it set.
- Mix the custard powder with half a cup of the cold milk until smooth.
- Heat the remaining milk with sugar. When it comes to a boil, lower the heat and slowly pour in the custard mixture, stirring continuously.
- Cook for 3 to 4 minutes until thick and smooth. Cool completely, stirring now and then so no skin forms.
- Spread the cake chunks in the bottom of a glass bowl.
- Pour the cooled custard over the cake and smooth the top. Chill for 1 hour until set.
- Gently pour the cooled jelly over the back of a spoon onto the custard. Chill for 2 to 3 hours until the jelly is firm.
- Just before serving, arrange the banana slices on top and serve chilled.
Notes
Frequently Asked Questions
Why is my jelly not setting?
Too much water was used, or the jelly was not chilled long enough. Follow the packet water amount and chill for at least 2 to 3 hours.
Can I add fresh fruit inside the jelly?
Yes, but avoid fresh pineapple and kiwi, as they stop jelly from setting. Bananas, apples, grapes and canned fruit work well.
Why did my custard turn lumpy?
The custard powder was not fully dissolved in cold milk before adding it to the hot milk. Mix it smooth first and stir continuously while it thickens.
Can I use leftover cake?
Yes. Leftover sponge, cupcakes or even plain cake rusk work perfectly.
How long does trifle take to set?
About 3 to 4 hours in total: 1 hour for the custard and 2 to 3 hours for the jelly. Overnight is best.
