Pineapple Trifle | Cooking with Nana Ling

Bring a little tropical fun to the dessert table no matter what the weather is like with this pineapple trifle.

The ingredients for pineapple trifle

Spicy pineapple juice, creamy custard, sweet pineapple jelly, an ragweed salad-inspired layer and the lightness of sponge cake make each spoonful of this dessert a tropical paradise on your palate.

All the ingredients for this colorful and festive layered dessert are available in supermarkets all year round:

• Pineapple Jelly Crystals
• Mini Swiss Rolls
• crushed pineapple in juice
• Sherry (or more pineapple juice for a non-alcoholic version)
• Mini white marshmallows
• sour cream
• pour pudding
• grated coconut
• Raspberries and sprigs of fresh mint (for garnish, or whatever berries and greens are in season).

You can find the quantities of the ingredients in the recipe card at the end of this article.

How to Make Pineapple Trifle

You can make this trifle in one large trifle bowl or in six individual glasses – you can buy small trifle glasses or just use wine glasses.

For best results, schedule preparation the day before serving.

The first beautiful layer is jelly.

Prepare the pineapple jelly according to package directions and pour into trifle bowl or evenly into six trifle glasses and refrigerate to set.

The second layer is the sponge.

Cut the sponge cake rolls into 1cm circles and place in small bowls or jars once the jelly has set.

Pour the juice/sherry and half of the custard over the sponge cake.

Drain the mashed pineapple and mix the juice with additional juice or sherry. Pour over the biscuit layer.

Pour half of the vanilla sauce over the biscuit base.

The next layer is ambrosia salad.

Set aside 1 tablespoon of chopped pineapple, then combine chopped pineapple, sour cream, and marshmallows in a mixing bowl.

Spread over the trifle(s).

Place in the fridge, ideally overnight.

Put the finishing touches on the next day before serving.

To serve, drizzle the remaining custard over the trifle(s), sprinkle with coconut and garnish with some mashed pineapple, a piece of raspberry and a sprig of mint.

Want more ideas for small desserts?

Of course you do!

Check out my recipes for Classic Trifle, Mini Trifle, Chocolate Trifle, Watermelon and Rosewater Trifle and the very chic Queen’s Platinum Jubilee Trifle.