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Couple of days back, we had called some guests over for dinner. As it was a continental fare, I wanted to prepare a dessert that went along with it. A quick look at the pantry and I spotted the cake made the previous day as well as some fruits. Trifle was the first thing that came into my mind. It h


For the Cake layer

  • 2 cups Sponge cake Crumbled - (you can even use cake pieces)

For the Fruit layer

  • Orange juice water diluted with a bit of
  • to taste Sugar

For the Jelly layer

    For the Custard layer

    • 500 ml Milk
    • 2 tablespoons Custard powder - (heaped)
    • 5 - 6 tablespoons Sugar

    For the Whipped cream layer

    • 1 cup Whipping cream
    • to taste sugar Powdered


    • Place an empty bowl in the freezer, for whipping cream in it.
    • Take another bowl and place the cakes cubes or crumbled cake evenly so that the bottom of the bowl is covered completely.
    • Mix the diluted orange juice with water and keep aside. Mix the chopped fruits. Add the orange juice into it and mix well. Spread this over the cake layer.
    • Make the jelly according to instructions given on the pack. Pour the jelly over fruit layer evenly. Allow to set. It should not take more than 30 minutes.
    • Meanwhile, take a small bowl and mix the custard powder with a little milk to form a lightly loose paste. Heat the remaining milk and sugar in a pan and bring to a boil. Add the custard powder paste into it and continue stirring, till the mixtures thickens.
    • Pour the custard over the set jelly layer and allow to cool. Once cool, place this in the refrigerator till set.
    • Take the chilled bowl from the freezer and pour the whipping cream into it. Beat it to soft peaks with a hand mixer. Slowly add the powdered sugar and continue beating till you get stiff peaks.
    • Transfer the whipped cream on top of the custard layer and spread evenly. Refrigerate. Garnish with sliced fruits and serve chilled.