Middle Eastern Trifle

Prep: 10 minutes Cook: 5 minutes Serves: 10 Print


  • 100g McDougall's Vegetarian Raspberry Jelly Crystals
  • 600ml boiled water
  • 200g sponge fingers, broken
  • 1 tin apricots, drained and diced
  • 1 tin peaches, drained and diced
  • 1l Ambrosia Low Fat RTU Custard
  • 1tsp vanilla essence
  • 2tsp ground cinnamon
  • 1 lemon, zested
  • 1tbsp honey
  • 600ml whipping cream, whipped to a peak.
  • 50g pistachio nuts, crushed


Please check the ingredients declaration on the products you use making this recipe.
Cereals containing gluten

Suitable for



  1. In a bowl, dissolve the McDougall's Vegetarian Raspberry Jelly Crystals in the boiling water and allow to cool for 15 minutes.
  2. Place the sponge fingers and tinned fruit into a trifle bowl and pour over the jelly. Chill until set.
  3. For the custard, in a clean bowl, combine the custard, vanilla essence, ground cinnamon, lemon zest and honey.
  4. Pour over the set jelly and chill.
  5. Decorate with the whipped cream and sprinkle with the pistachio nuts.
Chef Tips: this is great served as an afternoon treat. Why not offer it with a glass of prosecco?
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