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Classic Trifle

You can't beat a classic!


  • 2 x 85g packets Aeroplane Original Port Wine Jelly

  • 1kg apricot halves in natural juice, drained

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

  • 1L chilled vanilla flavoured custard (double thick)

  • 250g fresh or thawed frozen mixed berries

  • 100g fresh pomegranate seeds (optional)


  • 1.

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

  • 2.

    Place drained apricots in the bottom of a large glass dish and top with the cooled jelly. Refrigerate until set (approximately 4 hours).

  • 3.

    Place Swiss roll slices on set jelly. Pour over custard. Top with mixed berries and pomegranate (as desired).


Discover even more trifle recipes in the delicious free Aeroplane Jelly trifle e-recipe book

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