Classic Trifle Pakistani Food Recipe

Today I am sharing a delicious and easy and outstanding Classic Trifle Pakistani Food Recipe with you. It is the best dessert for Christmas parties, birthday parties, and also the best dessert for your surprise for kids.

The type of fruits can vary – some use tinned peaches, others use fresh mangos – but I always use berries.

You can really customize trifles to your liking and to what you have available to you but follow the basic thread – cake, soak, fruit, jelly, custard – repeat. The final touch? Clouds of whipped cream.

 Trifles are ideal for a crowd, especially when the food is being served buffet-style and eaters can feed themselves.

How To Make Classic Trifle Pakistani Food Recipe Step By Step Instructions:

Here I am showing you how to make this classic and easy trifle with you. It is very easy to make at home. I am using custard in this recipe. It is a very delicious and creamy flavor. I am also adding a lot of berries to this recipe.

Ideally, your trifle will have time in the fridge to soak – overnight is perfect. All the flavors will meld together and the cake will soften.

Ingredients:

• One packet of Raspberry jelly
• 420 grams (approximately 6to 7 cups) Sponge Rolls (buy from a store)
• Cranberry Juice 4 tbsps
• 500 grams (approximately 4 cups) fresh strawberries raspberries, and blueberries
• Custard 2 cups (480 ml and also buy from a store)
• 360 ml of Whipping Cream ( 1 & 1/2 cup)

Instructions:

1. Make your raspberry jelly in advance according to packet instructions.
2. Pour it into a small rectangle or square baking tin, so it’s roughly 1 inch high. Leave it in the fridge to set.
3. Begin by prepping everything. Chop your strawberries in half and then combine them with raspberries and blueberries.
4. Roughly chop your sponge cake into 1/2 inch slices. And chop your jelly into 1-inch squares.
5. Begin by prepping everything. Chop your strawberries in half and then combine them with raspberries and blueberries.
6. Roughly chop your sponge cake into 1/2 inch slices. And chop your jelly into 1-inch squares.
7. Add one-third (approximately 1 and 1/3 cups) of the fresh fruit on top of the cake, along with half of the jelly squares. Then, pour over 1 cup of custard.
8. Repeat with the remaining cake slices, drizzling over 2 tablespoons of cranberry juice again.
9. Add one-third of fresh fruit and all the remaining jelly squares.
10. Pour over another 1 cup of custard. Scatter the remaining fruit over the top.
11. Cover the top with plastic wrap and leave it in the fridge for at least 4-6 hours or even better, overnight.
12. When you’re ready to serve, add whipped cream on top.