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Handiہانڈیاردو
Desserts & mithai

Fruit Trifle Recipe

فروٹ ٹرائفل بنانے کا طریقہ

Pakistani fruit trifle in layers: sponge cake moistened with milk, fresh fruit, set jelly, thick vanilla custard and lightly sweetened whipped cream on top.
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Illustration of Fruit Trifle

Prep

25 min

Cook

10 min

Marinate / soak

3 hr

Serves

8

Difficulty

Easy

Spice

Mild

Trifle came to Pakistan from British kitchens and has become a fixture of dawats, birthdays and Eid tables. The Pakistani version is built in a glass bowl so you can see the layers: cake, fruit, jelly, a thick custard and cream. It needs no baking if you buy a plain sponge, and the only skill is letting each layer cool before the next goes on.

Ingredients

8 servings

For 8 servings

Measures

For the custard

For the layers

For the top

Method

  1. Make the jelly as the packet directs, pour into a flat dish and chill until firm, then cut into cubes.

    ⏱ 90 min

  2. Mix the custard powder into half a cup of the cold milk. Boil the rest of the milk with the sugar, then pour in the custard mix while stirring and cook on low heat until thick.

    ⏱ 6 min

  3. Cover the surface with cling film and leave the custard to cool to room temperature.

    ⏱ 40 min

  4. Line the base of a glass bowl with the cake slices and sprinkle them with the half cup of milk so they are moist but not soggy.

  5. Scatter the apple, grapes, mango and banana over the cake, then half the jelly cubes.

  6. Whisk the cooled custard smooth and pour it evenly over the fruit. Chill until set.

    ⏱ 60 min

  7. Whip the cream with the powdered sugar and vanilla to soft peaks. Spread it over the custard and decorate with the rest of the jelly and the pistachios. Chill until serving.

Tips for the best result

  • Brush the cake with a little fruit cocktail syrup or orange juice instead of milk for a fruitier trifle.
  • Whip the cream in a cold bowl; in hot weather put the bowl in the freezer for 10 minutes first.

Common mistakes

  • Pouring hot custard over the fruit and cake. It turns the cake to mush and melts the jelly.
  • Soaking the cake with too much milk. It becomes a soggy layer at the bottom; just sprinkle it.

How to serve

Serve cold, scooping down through all the layers, after a dawat or Eid lunch.

Storing and reheating

Keeps 2 days in the fridge. Best eaten within a day, before the fruit weeps.

Nutrition and cost

Worked out from the ingredients, not measured in a lab. Treat both as a rough guide.

Per serving Estimate

Calories
425kcal
Protein
8g
Fat
16g
Carbs
65g
Fibre
1.6g
Sodium
300mg

Estimated from USDA FoodData Central, SR Legacy (April 2018), public domain values for the raw ingredients (100% of the recipe by weight had data). Deep-frying oil is counted at 20%; bones and water lost in cooking are not subtracted, so bone-in and fried dishes can read high. Not medical advice. Method

Cost per servingEstimate

≈ Rs 35

Whole dish ≈ Rs 275 · 64% of ingredients by weight priced

From the Pakistan Bureau of Statistics weekly SPI, week ended 29 Oct 2026. Spices, herbs and some vegetables are not in the SPI and are left out unless you add your price, so the real cost is a little higher. How this works

Fruit Trifle: questions people ask

Can I make trifle a day ahead?

Yes. Assemble up to the custard layer the night before and add the whipped cream on the day, so it stays fresh and firm.

Which fruit is best for trifle?

Firm fruit that does not leak much juice: apples, grapes, bananas and mango. Avoid watermelon and very ripe oranges.

Serve it with, and similar recipes

All dessert recipes

Read this recipe in Urdu: فروٹ ٹرائفل بنانے کا طریقہ

https://handi.danixsoft.com/recipes/fruit-trifle · Handi, DanixSoft