Fruit Trifle

This was one of the few desserts I used to make during my initial kitchen adventures. It is also one of my husband's favorite desserts. This is usually served with a layer of whipped cream on top, but I skipped it this time, intending to avoid the additional calories (yes, I know, but sometimes I just get very guilty! 🙈).

Ingredients:

Cake (Store-bought or home-made)
Fresh diced fruits (apples, pineapple, mangoes, bananas, or any other combination)
1/4 cup sugar syrup/juice
Whipped cream
Glacé cherries

Jelly Layer:

Jelly Mix (any flavor)
A little less than 2 cups water
2-3 tbsp sugar

Custard Layer:

Custard Mix
A little less than 2 cups milk
2-3 tbsp sugar

Method:

Layer an 8-inch-diameter glass casserole with the cake. I just used a store-bought sponge cake, but you can also bake your own cake using my mom's basic butter cake recipe.

Prepare the jelly, following instructions on the packaging. Add the sugar and mix till the sugar has dissolved. Set aside to cool.

Drizzle some sugar syrup/juice on the cake to moisten it. Layer the top of the cake with the diced fruits.

Once the jelly has cooled down a bit and has begun to set, transfer to the glass bowl on top of the fruits. Refrigerate.

In a saucepan, boil the milk and sugar and prepare the custard following the instructions on the packaging. Set aside to cool (do not allow to set).

Once the jelly has set, and the custard has cooled down, carefully pour the custard over the jelly in an even layer. Refrigerate.

Once the custard layer has set, top it off with a layer of whipped cream and garnish with the glacé cherries.

Tip: Ensure to use lesser liquid than the recommended quantity while preparing the jelly and the custard so that the layers set well. Otherwise, they will not stay firm while cutting and serving.