Every year I enjoy creating a trifle that’s a little unexpected, and this year’s Doughnut Strawberry Trifle is a playful twist on the classic. After last year’s Lamington Trifle, I wanted something bright, indulgent and fun — using cinnamon doughnuts as the base gives this trifle a soft, fragrant backbone that pairs perfectly with strawberries and creamy custard.
This dessert is as cheerful to look at as it is easy to assemble, and it’s ideal for parties where you want an impressive centerpiece without a lot of fuss.
Ingredients
1 packet cinnamon doughnuts (12 pack), each doughnut sliced in half lengthwise
2 packets mini jam rolls, each roll cut into quarters
500 g strawberries, thinly sliced
2 packets strawberry jelly — prepared to make 900 ml, cut into cubes
2 litres custard
1 jar (500 g) strawberry jam
Sprinkles, to decorate
Chocolate doughnuts (optional)
Assembly
- Spoon a layer of strawberry jam into the base of a large trifle bowl to give a sweet, sticky foundation.
- Arrange the cinnamon doughnut halves around the edges and across the bottom of the bowl to form the first structural layer.
- Pour a layer of custard over the doughnuts so they begin to soak and soften, then scatter some jelly cubes and a handful of sliced strawberries on top.
- Add a layer of the quartered mini jam rolls for extra jammy texture and sweetness.
- Repeat the layers — jam, doughnuts, custard, jelly, strawberries and jam rolls — until the bowl is nearly full, finishing with a generous layer of custard if you like a smoother top.
- Decorate the surface with chocolate doughnuts and a scattering of sprinkles for a festive finish.
Stand back for a moment to admire the colorful, over-the-top result before serving — once guests dig in it becomes gloriously messy in the best way.
Serves 16+
