Trifle sponge

  • 6 eggs
  • 270g sugar
  • 300g Golden Cloud Cake Flour 
  • 1 tsp baking powder 
  • ½ tsp salt
  • 90g unsalted butter
  • 300ml milk
  • 1 tsp vanilla extract



  • 2 pkt strawberry jelly 
  • 1 pkt  Beacon Jelly Tots Craziberries
  • 1L Parmalat custard
  • 10 Beacon marshmallow eggs, cut in half 
  • 500ml whipped cream
  • ½ slab Beacon Heavenly Milk Chocolate
  • 1 pkt Beacon Jelly Tots




Trifle sponge

  1. Preheat the oven to 175 °C. And prepare a loaf tin with baking spray. 
  2. In a large bowl, beat the eggs with the sugar till pale, light and fluffy. 
  3. Sift in the flour, baking powder and salt and stir with a spatula until well combined. Set aside.
  4. Place a saucepan on medium heat and add the butter, milk and vanilla extract.
  5. As soon as the butter has completely melted, stir well and remove from heat. Allow cooling for 3-4 minutes.
  6. Transfer 1/3 of the batter into another bowl. 
  7. Add the hot milk mixture to 1/3 of the batter and mix till well combined.
  8. Pour the mixture into the remaining 2/3 batter and gently fold in. 
  9. Pour the batter into the prepared loaf tin and bake for 50 minutes.
  10. Allow cooling in the tin for 10 minutes before removing. 
  11. Once cooled cut into cubes and set aside



  1. To a large bowl or trifle bowl, add a layer of the Jelly Tots Craziberries.
  2. Mix the jelly according to the packet instructions and pour over the Jelly tots Craziberries. Allow to chill in the fridge for a minimum of 2 hours.
  3. Pour in the custard and allow to firm up in the fridge for 1 hour.
  4. Add a layer of marshmallow eggs, followed by a layer of trifle sponge cubes.
  5. Whip the cream till thick and fluffy and spoon onto the trifle. Use an offset spatula to smooth out the top.
  6. Grate the milk chocolate over the top and add a few jelly tots.
  7. Allow to chill in the fridge for a minimum of 1 hour before serving.
  8. Enjoy!

Prep:  10 minutes

Bake time: 50 minutes

Setting: 4 hours

Serves 8-10 people
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