Trifle Pudding (Janam Gupta/Siliconeer).

Diwali desserts don’t have to be limited to laddoos and barfi. This elegant trifle brings layers of color and sweetness to your festive table. The secret? Patience and precise layering create a dessert as stunning as Diwali rangoli, writes Prachi Agrawal.

Prep time: 10 hours.

Serving size: 4-5 people

Ingredients:

  • 1 sponge cake (8 or 9-inch)
  • 1 flavored jelly packet
  • 4 cups milk 
  • 4 tbsp. vanilla custard powder
  • 8 tbsp. granulated sugar
  • 1 cup heavy cream
  • 1 tsp. vanilla extract
  • Fresh fruit (sliced strawberries, grapes, and apples are excellent additions)

OPTIONAL: 1-2 tsp. softened cream cheese

Method:

For the Custard

  1. In a small bowl, whisk the custard powder with 1/4 cup of cold milk until a smooth, lump-free paste forms. Set aside.
  2. Heat the remaining milk and the sugar in a saucepan at medium heat, stirring occasionally. Keep on the heat until sugar dissolves and the milk comes to a simmer.
  3. Pour the custard paste into the warm milk, add 1/2  teaspoon of vanilla extract, and stir constantly over medium heat. The custard will thicken quickly. Keep stirring until custard coats the back of a spoon.
  4. Pour the custard into a separate bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Cool completely to room temperature, then refrigerate until fully chilled and set (about 2-3 hours).

For the Jelly

  1. Follow the instructions on the packet to prepare the flavored jelly. Once prepared, set the liquid jelly aside to cool to room temperature until it has a syrupy, slightly viscous consistency, but is not yet set.

Assembly

  1. Slice the sponge cake and arrange the pieces into a snug layer on the bottom of a large glass trifle bowl or serving dish. Pour the chilled custard evenly over the cake layer. The cake will absorb some of the custard.
  2. Gently press desired pieces of cut fruit (strawberries, grapes, and/or apples) into the custard layer. Place the bowl refrigerator and chill for 4-5 hours or until the custard is fully set.
  3. Carefully pour the cooled, syrupy jelly on top.
  4. Return the trifle to the refrigerator and chill for at least 1 hour until the jelly is completely set.
  5. In a chilled bowl, beat the heavy cream until soft peaks form. Add the remaining 1/2 teaspoon of vanilla extract and sugar to taste. (Optional): For a denser, richer topping, gently fold in the softened cream cheese.
  6. Transfer the whipped cream to a piping bag or simply spread it evenly over the set jelly layer. Garnish the top with fresh cut fruit, chocolate shavings, or colorful sprinkles. Serve chilled!