Fanta and White Chocolate Trifle
A classic style trifle with a fun, orange and white chocolate twist. This Fanta and white chocolate trifle will be a fan favorite at your next family gathering.
What is a trifle
A trifle is a layered dessert that is usually served around Christmas.
The “classic” trifle can come in so many shapes, sizes and flavors.
From the traditional sherry spiked, to the jelly soaked. Large distinct layers to messy bowls of fruit, cream and cake. Chocolate and berries, custard and peaches.
Every family has their own rules and traditions around what a trifle should and should not have.
In this trifle you will find layers of sponge cake, Fanta jelly and white chocolate custard that are topped off with whipped cream, Fanta syrup and grated white chocolate. Traditional style layers but with a fun twist.
Layering your Fanta and white chocolate trifle
Sponge cake – You can buy one in store to save on time or make your own. I have a simple sponge cake recipe that is perfect for trifle!
Fanta jelly – A jelly that is made from Fanta will be poured over your sponge cake and left to absorb and set. If you prefer your trifle layers to be fully separate you can absolutely set your jelly first, chop it into pieces and layer over your sponge instead.
White chocolate custard – A simple thick custard that is made using custard powder, sugar and milk. White chocolate is melted right into the custard before it cools and is layered up next.
Whipped cream – Sweetened whipped cream will make up your next layer. This will need to be added as close to serving time as possible.
Fanta syrup – Use the remaining Fanta to make a syrup that will go on top of your trifle. This syrup should be made ahead and be cold before you pour it on top.
Toppings – Sprinkle over grated white chocolate to finish everything off.
Making your trifle ahead of time
Many of the elements for a trifle can and should be prepared ahead of time!
Trifles usually make their grand appearance at Christmas time and with Christmas time comes so much kitchen chaos. Here a few things that you can do to spread out your trifle prep.
- Make a sponge cake and store it in the freezer for up to a month. Once you have baked a simple sponge cake let it cool, wrap it in cling film and place it in the freezer. Take it out to defrost a few hours before you are ready to make your jelly.
- The jelly layer can be made up to 2 days ahead of time. Keep chilled and covered until you add the custard.
- The custard layer can be made up to 24 hours before serving. Again you should keep this chilled and covered until serving.
- The syrup can be made up to a week early. Store it in a sauce bottle or jar in a cool dry place.
Tips and tricks
Single serve. If you want to speed up setting times or make individual sized trifles you can easily divide your trifle into glasses. Use large drinking glasses or wine glasses. You could even make it in clear plastic cups for a transportable and disposable option.
Weigh down your sponge. This recipe has just enough jelly to cover the sponge cake but sometimes the sponge cake will want to float on top of your jelly. To stop this from happening you can weigh it down. Place a small plate or saucer on top of the jelly covered cake. Then place a small weight (like a mug or small jar) on top of the saucer to ensure that the cake stays submerged just under the jelly.
Custard skin. Avoid having a skin form on the surface of your custard by placing a piece of baking paper directly onto the surface of your custard as soon as you have poured it into your bowl.
Setting times. Every layer needs to be fully cold and set before you add the next. Make sure that you leave ample time between layers. The jelly will take around 4 hours and the custard about 3 hours to be fully cool and set.
Be silly with your Fanta Trifle!
Having a trifle that is based around a fizzy drink definitely feels a little bit silly, so why not run with it. We like to regularly give things a bit of an April fools edge from time to time. I 100% recommend putting your topping syrup into a glass, presenting your “orange” trifle and then “accidentally” spilling your drink all over it. Declare it ruined or all yours before you show them that’s it fine and intentional.
Fanta and White Chocolate Trifle
Ingredients
Method
- Cut your sponge cake into rough cubes and arrange them snugly into the base of your trifle bowl.
- Prepare your jelly. Place the water into a small bowl. Sprinkle over the gelatin stir if needed to avoid clumps. Set that aside to bloom for 5 minutes.
- Pour your Fanta and sugar into a saucepan and heat on a high temperature. When the mixture is warm, add your gelatin and mix well.
- Continue to heat while mixing until it begins to boil.
- Remove from the heat and set aside to cool slightly (around 5 minutes).
- Pour your jelly carefully over the prepared sponge cake. I like to do this over the back of a spoon to ensure that the stream does not destroy the cake.
- Store in the fridge and allow the jelly to fully set (about 4 hours).
- While the jelly sets you can prepare the Fanta syrup.
- Place the Fanta and sugar into a small saucepan, you can use the same one as you made the jelly in.
- Simmer on a high heat, stirring occasionally for about 5 minutes, until the sugar has fully dissolved and the liquid has reduced slightly.
- Mix your water and cornflour together in a small container before pouring it into your saucepan too. Mix this through quickly and keep stirring as the mixture begins to thicken. Continue heating and stirring until your mixture has become a syrupy consistency.
- Remove from the heat and allow to cool fully.
- Mix the sugar and cornflour together in a medium sized saucepan. Add 1/2 cup of your milk and mix until the mixture is completely lump free.
- Add the remaining milk, stir and heat on a medium heat.
- Continue to heat and stir constantly until the mixture thickens. Do not allow the mixture to boil.
- Remove the saucepan from the heat and add in your chopped chocolate and vanilla. Leave to rest for 5 minutes before mixing through. The chocolate will have melted from the heat of the custard.
- Pour the custard over the set jelly covered cake. Allow the custard to cool fully before adding your toppings (about 3 hours).
- Place the cream and icing sugar into a large bowl. Whisk using an electric beater until the cream is thick and fluffy.
- Dollop the whipped cream on top of your custard layer and spread evenly over the surface. Use the back of a spoon to create a swirled pattern across the surface of the cream.
- Drizzle half of your Fanta syrup over top of your cream making sure to allow some to reach the edges of your bowl so the layer can be seen form the top and the sides too.
- Sprinkle your grated chocolate all over the top of your trifle.
- Serve immediately after decorating. Place any extra Fanta sauce in a dish on the side to pour on top of your trifle servings once they have been scooped into plates.
Notes
Store any extra trifle in the fridge for up to 3 days (from the date of making the custard). Make ahead:
You can make the jelly and cake layer up to 2 days ahead.
The custard layer can be made up to one day ahead.
And the syrup can be made up to a week ahead.
The cream and decorations must be made as close to serving time as possible
Thank you so much for taking the time to read through my Fanta and white chocolate trifle recipe. I hope you enjoy trying this out for yourself. Please feel free to add any questions or comments below. I am happy to help out wherever possible and I would love to hear how this recipe worked out for you.
