How to make trifles in teacups

Last week Tom and I spent an evening making mini trifles in teacups for the Craft Country shopping night. It was super easy and fun and would make great Christmas food. You could also buy some op-shopped tea cups or bowls and make mini trifles as Christmas presents. Here’s what you need:

  • Sponge – just buy it. Ours was about $3.60 for a whole sponge at New World.
  • Jelly mix
  • Preserved or tinned fruit, or berries
  • Custard
  • Cream
  • Flake chocolate bar or chocolate to cut up
  • Sherry
  • Lots of teacups
IMG_3542

We’re lucky to have a good collection of teacups – I knew they’d eventually come in handy.

Here’s how to make the trifle – start a day or two ahead of when you need it.

  1. Make up the jelly and leave it on the bench for a good 30 minutes
  2. Set up your teacups
  3. Cut up the sponge into hunks and place it in the teacups
  4. Pour over the sherry liberally
  5. Squash the sponge down and then add more sponge, or sherry, or both
  6. Add a couple of pieces of fruit to each cup
  7. Once the 30 minutes is up, pour over the jelly
  8. Put in the fridge to set
IMG_3488

This is what the cups will look like with sponge, sherry and fruit.

  1. Next day – pour over the custard (we just bought ours but making it would be easy and worthwhile)
  2. Add a dollop of cream
  3. Add some flaked or chopped chocolate to the top
  4. Scoff.
IMG_3491

The finished trifles – we made about 24 with not too much effort and they were delicious.

3 Responses to How to make trifles in teacups

  1. What a great idea! I wonder if my silicone teacup cupcake mould would also work?

  2. Rhiannon says:

    Totally doing this next time I have a good excuse to do it. Will switch out the cream for soy ice cream and it’ll be the perfect almost dairy-free dessert (a teensy bit of butter in the sponge, I’m guessing.. meh). I, also, knew we had a million teacups for a reason!

  3. Ellen says:

    They were delicious and so pretty. I realize my nana has been skimping on the sherry which left me think trifles were rather dull. Thanks Emma for re-introducing me.

    You forgot one nice part of your recipe…to serve them with a dainty souvenir spoon embedded.

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