Trifle Pudding is a delightful layered dessert with cake, custard, fruit and whipped cream!
How to make Trifle Pudding-Trifle custard with fruits
Description
Trifle pudding or Trifle fruit custard is a layered dessert with cake, custard, fruits, jelly, and whipped cream! This jiggly awesomeness is absolutely addictive and so easy to make 🙂
Ingredients
Vanilla Sponge Cake
Vanilla Custard
Fruits in jelly (use fruits of your choice)
Whipped cream
Instructions
- In a large bowl and sugar, cooking oil, yogurt, vanilla extract, salt, baking soda and whisk till it forms a glossy and silky paste
- Place a strainer over the bowl and to that add all purpose flour and baking powder. Sift this in. We are sifting this so that the cake turns out airy and there are no clumps
- Combine the dry ingredients into the wet ingredients using the cut and fold method. Once the dry ingredients are incorporated, give it a quick brief whisk to get a nice and smooth batter
- Grease a microwave safe bowl and pour the batter in
- Swirl around a chopstick to get rid of any air bubbles
- Microwave on high for 4-5 min, till the cake is done (the cake is done, when the center of the cake is no longer pasty)
- Cool down the cake for ~10 min
- Set a pot on medium heat and add two cups of milk (which is approximately 500 milliliters). While heating the milk make sure to scrape the bottom of the pot so the milk doesn’t burn
- Take out five or six tablespoons of milk and pour it in a bowl. Dissolve the custard powder in this. Make sure the slurry is completely lump free
- Add granulated sugar and make sure that it dissolves in the milk completely
- Once the milk starts to simmer make sure to give the custard slurry a quick stir and drizzle the slurry into the pot while constantly whisking the milk
- The milk is going to start to thicken almost immediately, turn down the heat and let it simmer for two to three minutes
- You know that the custard is ready when it forms a thick coating on a spoon
- Gently pour the custard over the cake
- Refrigerate for 1-2 hrs till the custard layer firms up
- You can use any fruits of your choice. Pineapple tastes really good in trifle pudding!
- I am using orange JELLO for the jelly layer. I followed the manufacturers instructions except I used half the amount of water, so the jelly layer turns out nice and firm
- Cool the jelly solution to room temperature and pour it over the fruit pieces. Pour enough to cover all the pieces
- Refrigerate for 3-4 hrs or overnight till the jelly layer firms up
- Add 1 cup or 240 ml of chilled heavy whipping cream to a bowl
- To this, add sugar, milk powder and vanilla extract
- Whip till stiff peaks form
- Cover the jelly layer with whipped cream! (Refer to the video recipe, if you want to see how I decorated with the whipped cream :))
Vanilla Sponge Cake in the Microwave
Vanilla Custard
Fruit-Jelly layer
Whipped cream
Video
Notes
- I love making cakes in the microwave because they are quick and they turn out spongy and moist. Bake the cake in the normal microwave mode and not the convection mode. You can totally bake this in a conventional oven if you prefer that.
- Milk powder is optional but it does help to stabilize the whipped cream
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