Spiced jelly and custard trifles

These individual spiced jelly and custard trifles are a delicious and fun way to end your festive feast. They’re made with creamy Pauls Vanilla Custard.



Note: + 15 mins standing & 4 hours chilling time



  • 85g pkt port wine jelly crystals
  • ½ star anise
  • 1 cinnamon stick or quill, halved
  • 3 wide strips orange rind
  • 1 cup (250ml) boiling water
  • 1 cup (250ml) boiling water
  • 125g raspberries
  • 125g blueberries
  • 2 cups Pauls Vanilla Custard
  • ¾ cup (185ml) thickened cream, whipped
  • 1 sheet edible gold leaf (optional)



Place the jelly crystals in a large jug. Add star anise, cinnamon and orange rind. Pour over boiling water and stir until jelly crystals dissolve. Set aside for 15 mins to develop the flavours. Stir in ¾ cup (185ml) cold water. Remove star anise, cinnamon and rind and discard.


Place six 345ml serving glasses on an angle in a muffin pan. Place half the raspberries and blueberries in the glasses. Divide the jelly mixture evenly among the glasses. Place in the fridge for 4 hours or until the jelly is set.


Divide the custard evenly among glasses and top with cream. Sprinkle with the remaining raspberries and blueberries. Decorate with the gold leaf, if using, and serve immediately.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.