I can't believe its almost Christmas again! I make this trifle every year because its my husband's favourite dessert. He looks forward to it so much he starts dropping hints from early November! It requires minimum effort but has maximum impact! This trifle always looks impressive layered up in a clear glass bowl. This recipe is a breeze using easy to grab ingredients from the supermarket. I don’t even bother making my own custard!


This is my version of the Aeroplane Jelly Classic Trifle


Classis Christmas Trifle

Serves 8 (or more)


Port wine jelly  Trifle recipe


2 x 85g packets Aeroplane port wine jelly

1kg sliced peaches in natural juice, drained

1 x 400g Swiss roll, sliced into 2cm rounds

900ml container double thick chilled vanilla flavoured custard

300mls thickened cream

flake chocolate and  fresh berries to decorate.


trifle recipe  Trifle recipe  Trifle recipe

Prepare both packets of Aeroplane Original Port Wine Jelly according to pack instructions and set aside to cool.

Place drained peaches in the bottom of a large glass dish and top with the cooled jelly. Refrigerate until set.

Slice some Swiss roll slices in half and place a row around the inside of bowl. Fit the rest on top of the set jelly. Trim cake to fit where necessary.

Gently pour over custard and smooth.

Whip cream and carefully spread over the top of the custard.

Sprinkle on shards of crushed flake chocolate (approx. half a bar, eat the other half). Decorate with mixed berries.

Refrigerate the trifle until your ready to serve.

Merry Christmas!

trifle recipe  Trifle recipe  trifle recipe


Disclaimer: The jelly used in this recipe was supplied by Aeroplane Jelly. Opinions expressed in this post are our own.