Aeroplane Jelly have just released seven new trifle recipes for the upcoming festive season. Try this variation using fruit cake.


  • 2 x 85g packets Aeroplane Original Port Wine Jelly

  • 1 x 800g dark fruit cake, cut in 2cm cubes

  • 500g fresh or frozen thawed dark cherries, pitted

  • 1L chilled vanilla flavoured custard (double thick)

  • 300ml cream, whipped

  • Extra fresh cherries for garnish


  • 1.

    Prepare both packets of Aeroplane Original Port Wine Jelly according to pack instructions and refrigerate until set (approximately 4 hours).

  • 2.

    Place half the amount of fruit cake, crushed jelly, cherries, custard and cream into a large glass dish ad repeat.

  • 3.

    Garnish with fresh cherries (as desired).

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 590kj
  • Fat Total 26g
  • Saturated Fat 12g
  • Protein 10g
  • Carbohydrate 82g
  • Sugar 54g
  • Sodium 176mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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

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