Mini Trifles

The Christmas table isn’t quite complete without a Christmas Trifle. These layered, individual mini trifles are inspired by Nana Ling’s flummery recipe.
They can be made up a day ahead and the best thing about a mini trifle is that you can have it all to yourself. No battling with the family member who takes too much of the jelly!

Mini Trifles

Ingredients
  • 1 packet raspberry aeroplane jelly
  • 125 mls Nestle reduced fat cream (1/2 tin)
  • 12 pieces Tiramisu sponge fingers
  • 1/2 cup port, sherry or muscat (I used a Hunter Valley Muscat
  • 1 1/2 cups custard (bought or home-made)
  • 3 punnets berries (I used 1 punnet each of strawberries, raspberries and blackberries)
  • 200 mls thickened cream
  • 1 teaspoon custard powder
  • mint leaves for decorating

Instructions
  • Make up jelly following the instructions. This should make 2 cups of jelly.
  • Use 1 1/4 cups of the liquid jelly mixture to fill the bottoms of 6 mini trifle cups. (I used wine glasses)
  • Put the 6 glasses and remaining mixture into the fridge.
  • When the remaining mixture is getting close to setting (but still able to be poured, this may take 1-2 hours), combine with the Nestle reduced fat cream and beat on high for 4 minutes.
  • The jelly in the cups should almost be set by this stage. Carefully pour the jelly and cream mixture (flummery) to add another layer to each of the glasses.
  • Allow to set.
  • Crush sponge fingers in a tray and then pour over port, sherry or muscat. Substitute juice if you'd prefer a kids or non-alcoholic version of the trifle.
  • Add sponge fingers as the next layer and then pour a layer of custard in each glass.