Pineapple Trifle

Print Recipe

5 from 2 votes

Enjoy lovely layers of pineapple flavours in this easy-to-prepare trifle

Prep Time15

Setting time12

Total Time12 15

Course: Dessert

Cuisine: Australian

Servings: servings

Calories: 437kcal

Author: Libby Hakim

Equipment

trifle bowl or 6 trifle glasses

Ingredients

85 grams pineapple jelly crystals
250 gram mini sponge rolls
430 grams crushed pineapple in juice
½ cup sherry or pineapple juice
100 grams mini white marshmallows
250 grams sour cream
250 ml store bought pouring custard
2 tablespoons shredded coconut
few raspberries and fresh mint sprigs (to garnish)

Instructions

Make up jelly according to packet instructions and pour into trifle bowl or evenly into 6 trifle glasses and place into fridge to set.
Cut sponge rolls into 1cm thick circles and place into trifle bowl or glasses once the jelly has set.
Drain the crushed pineapple and combine the juice with additional juice or sherry. Pour over the sponge layer.
Pour half of the custard over the sponge layer.
Set aside a tablespoon of crushed pineapple and then combine crushed pineapple, sour cream and marshmallows in a mixing bowl. Spread over top of trifle/s.
Place into fridge, ideally overnight, and when ready to serve, drizzle remaining custard over top of trifle/s, sprinkle with coconut and garnish with a little crushed pineapple, piece of raspberry and mint sprig.

Nutrition

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