Jaffa Cake Trifle!

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A delicious showstopping Jaffa cake Trifle with orange jelly, chocolate custard, cream and of course SO MANY Jaffa cakes!

So yeah… this has happened. It’s not one I ever thought I would get the chance to do, but after SO MANY REQUESTS here is my Jaffa Cake Trifle!

Trifles

Trifles are one of those things that can be a little bit like marmite, but personally I am now a fully fledged fan. I never used to be, I will admit, but I do just love them now. 

I feel like as I have had to make so many, such as my lemon trifle, chocolate orange trifle and raspberry Prosecco trifle I have initiated myself into loving them so much. How can I not?! I have taste tested so many! 

There are varying opinions on how you should do a trifle, but at the end of the day the layer order doesn’t really matter so don’t come for me if you disagree! You can do the order however you fancy and prefer which is part of the charm. 

Jaffa cakes

The obvious and key part of this recipe is the Jaffa cakes. They are the star of the show, the theme of the bake, and the entire point of this trifle! I know this recipe will be a resounding success because of how insanely popular my Jaffa cake cheesecake is. 

I wanted to get the idea of Jaffa cakes in as many layers as possible so they are in the base with the jelly, another layer in the middle, and some chopped up on top – you can of course add more if you wish.

One thing I will say now is that I am fully aware that the jelly inside a Jaffa is actually apricot flavour, but I stuck with orange as it’s easy to access and do and lots of people prefer orange jelly I am sure. You can of course use whatever flavour Jaffa cake you prefer, and therefore whatever flavour jelly you prefer as well. 

Jelly 

For the jelly, I used the jelly cubes you can get at the supermarket. Nothing too fancy, but it’s easy – cut the cubes of jelly up, dissolve in some boiling water, and add some cold water. I decided to level it up slightly and add some marmalade as well, but this is optional. 

I layered some Jaffa cakes on the bottom, and then poured the jelly over. There is a slight change that the heat of the jelly may melt the Jaffa cakes somewhat, so if you are worried you can do the jelly first, and then add the Jaffa cake layer on top. 

Custard

For the custard I decided to use a shop bought custard… I know, shock horror. THERE IS NOTHING WRONG WITH SHOP BOUGHT GUYS. But to level it up, and fit the theme a bit better, I made it chocolate flavoured. 

You can easily buy a long-life or fresh custard from the supermarket and add some chocolate, and melt together to make a delicious chocolate custard. You can make your own like in my chocolate school cake and custard recipe, but I find that far thinner compared to the shop bought method. 

Filling

As mentioned above, you can order a trifle in whichever and whatever way you want. For the other filling components I decided to use a layer of marmalade, some slices of Mandarins and some sweetened whipped cream. 

I wanted to stick to a slightly more orange and fruity like theme, and for me you can’t have a trifle without cream on top – its basically a crime. 

As always, you can swap and change things to what you prefer. This Jaffa cake trifle doesn’t contain alcohol as its more of a family friendly bake without, but feel free to add something in if you fancy. 

Tips & Tricks 

I use a trifle bowl that is about a 20cm/8″ round bowl – but you can use any trifle bowl really. Some are larger than others, just like some are smaller than others – so your layers may look different in the end! 

If you don’t fancy buying a trifle bowl for just one dessert, you can of course just use any dish you fancy – as it all tastes the same once eaten any way! 

  • I used tinned mandarins with the juice drained
  • I used double cream with icing sugar whipped myself to make the whipped cream
  • I used the classic Jaffa cake flavour 
  • I used jelly cubes to make my own jelly 
  • I used shop bought custard but flavoured it to be chocolate 

Chocolate Custard

  • 150 g dark chocolate
  • 500 ml custard

Whipped Orange Cream

  • 600 ml double cream
  • Zest of 1 orange (optional)
  • 2 tbsp icing sugar

Jaffa Cakes

  • 400 g jaffa cakes (+ extra)

Jelly

  • 1 packet orange jelly
  • 250 ml boiling water
  • 250 ml cold water
  • 200 g marmalade

Everything Else

  • 2 tins mandarin segments (or fresh slices from an orange)
  • 1 jaffa cakes
  • grated chocolate
  • orange zest
  • sprinkles
  • Layer half of the Jaffa cakes on the bottom of the trifle bowl

  • In a jug/bowl, add the jelly cubes and pour over the boiling water. Whisk until the cubes have dissolved.

  • Add the cold water, and marmalade and whisk until combined. Pour over the Jaffa cakes.

  • Leave to set for 3-4 hours.

  • Add the custard to a pan over a low-medium heat and begin to heat.

  • Add the chocolate and stir together until the chocolate has melted and custard is combined.

  • Cool slightly.

  • Add the double cream to a bowl, add the icing sugar, and the zest of the orange and whisk to soft peaks. 

  • Start building the rest of the trifle

  • Pour the custard over the jelly layer, and then add on the mandarins and marmalade.

  • Add on the second layer of Jaffa cakes

  • Spread over the top the whipped orange cream, and decorate with anything you fancy such as more Jaffa cake, orange zest or even sprinkles!

  • You can use any flavour Jaffa cake 
  • If you don’t want to use tinned mandarins, you can use slices from a fresh orange!
  • This will last for 3 days once made, but is best eaten fresh.
  • Quantities for this recipe are complete estimates as it entirely depends on your trifle bowl!
  • I recommend using this trifle bowl!

Find my other recipes on my Recipes Page!

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© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

 

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