• 2x 80g packets strawberry jelly
  • 5 ripe peaches, sliced or 1 can peach slices, drained
  • 250g fresh strawberries, sliced
  • 500g Mascarpone cheese
  • 1 can (385g) NESTLÉ Sweetened Condensed Milk
  • 1 can (290g) NESTLÉ Dessert & Cooking Cream
  • 240g NESTLÉ Milky Bar White Chocolate, chopped and melted
  • 30ml gelatine granules
  • 1 trifle sponge cake, 500g
  • ¼ cup smooth strawberry jam
  • 250ml fresh cream, whipped
  • 2 tbsp flaked almonds, lightly toasted


  • Make the jelly as per the packet instructions.
  • Arrange ¾ of the fruit in the base of your trifle dish, reserving the remaining fruit for garnishing.
  • Cover the fruit with the jelly and place in refrigerator until set.
  • Place the Mascarpone cheese into a mixing bowl and beat until smooth.
  • Add the NESTLÉ Condensed Milk, NESTLÉ Cooking Cream and melted chocolate, and mix until well combined and smooth.
  • Melt the gelatine according to packet instructions and quickly stir into the creamy mixture.
  • Pour ⅔ of the mixture over the set jelly layer in your trifle bowl and refrigerate until set.
  • Fold the remaining ⅓ of the creamy mixture into the whipped cream and keep refrigerated until needed.
  • Cut the trifle sponge cake into long strips and sandwich 2 slices together with strawberry jam.
  • Trim away the edges, and cut into 2cm wide sandwich squares and arrange on top of the set custard layer in the trifle dish.
  • Spoon the reserved custard and cream mixture onto the top of the trifle and refrigerate until required.
  • Decorate the top of trifle with the reserved fruits and toasted flaked almonds just before serving.

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