This Trifle Mousse Cake is the trifle that went to culinary school! It tastes like the trifle of your childhood but has some fancy touches that will get you all the Wow’s at the Christmas table! 


As a child I remember BEGGING my mom to buy Ultra Mel. It was a huge treat in our house and when we did twist her arm to get it, my sister and I would sit, each with a spoon in hand, pouring the custard straight onto the spoon and devouring it. We took turns until the box was done – and we got in trouble! The only time that Ultra Mel was a MUST in our house was at Christmas when it got layered into the classic trifle that simply HAD to be on the table! 

I do LOVE a trifle and what’s a #ultrafestive Christmas without one?! I’ve made this Amarula Gingerbread one, and this Milk Tart Profiterole Trifle with Pinotage jelly… 

BUT, I do have a problem with it. Trifle looks amazing – for the first person who dishes it up. After that, well, it doesn’t exactly make you want to tuck in, does it? The layers get all mushed together and it looks like a mess. Enter, the Trifle Mousse Cake!  

Layers of peaches and Ultra Mel custard mousse, a layer of box jelly (homemade just doesn’t taste the same), an extra liquidy layer of Ultra Mel and a base of sliced, store-bought swiss roll, all covered in a shiny red mirror glaze. It looks really impressive but by buying a few shortcuts, it’s just a matter of assembling. 

The Trifle Mousse Cake can be made ahead of time and kept frozen, make the mirror glaze ahead of time and store it in the fridge, then simply pour it over on the day of serving and store it in the fridge. Easy!  And the best part? Even though Christmas is all about sharing, you can have your own beautiful serving of trifle and no mess!

Trifle Mousse Cake
Serves 8
Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
  1. 375ml Ultra Mel Custard
  2. 4g (2 tsp) gelatine powder softened in 45ml water
  3. 1 x box raspberry jelly mix
Peach and Custard Mousse
  1. 240g The Kate Tin White Baking Chocolate
  2. 30g salted butter
  3. 15ml cornstarch
  4. 350ml Ultra Mel Custard
  5. 4g (2 tsp) gelatine powder softened in 45ml water
  6. 200g (about 2 peaches), pitted and pureed
  7. 250ml whipping cream
  8. Mirror Glaze
  9. 150ml water
  10. 300g white sugar
  11. 200g condensed milk
  12. 16g powdered gelatine sprinkled over 60ml water
  13. 350g The Kate Tin White Baking Chocolate, finely chopped
  14. Red gel food colouring
  15. 1 x store-bought swiss roll
  16. Fresh raspberries, to decorate
  1. Line an 18cm springform cake tin with an acetate collar, baking paper or foil.
  2. Start by making the custard layer, line a 16cm round cake tin or round mould with clingwrap. Heat the Ultra Mel in the microwave until hot then add the bloomed gelatine. Stir well then pour into the tin. Freeze until set.
  3. Make the jelly by pouring the jelly granules into a bowl and add 225ml boiling water. Line the same (or similar) 10cm round cake tin or round mould with cling wrap and pour in the jelly. Refrigerate until set.
  4. To make the mousse, place the white chocolate and butter into a large bowl and place a fine mesh sieve over the top, then set aside. Heat the whisk the cornstarch and Ultra Mel together in a in a saucepan over medium heat and cook until thickened - about 5 minutes. Remove from the heat and stir in the softened gelatine. Pour the custard mixture into the fine sieve and strain over the white chocolate and butter. Whisk together until melted completely. Cool to room temperature then whisk in the peach puree. Whip the cream until soft peak stage then fold into the cooled chocolate mixture.
  5. To assemble, spoon ⅓ of the mousse into the lined cake tin. Unmould the jelly and place it in the middle on top of the mousse. Top with another ⅓ of mousse. Unmould the frozen custard and place the disc in the middle. Top with the remaining mousse. Slice the swiss roll into 1cm wheels and arrange those on top, pressing the cake firmly into the mousse. Freeze until solid - at least overnight.
  6. To make the mirror glaze, place the water, sugar and condensed milk in a saucepan and bring to the boil. Remove from the heat and add the bloomed gelatin and gel colouring. Stir until dissolved then add the chopped chocolate and stir until melted. Set the bowl over an ice bowl and whisk gently (not vigorously as you don’t want to make bubbles) until the glaze thickens and reaches 26 degrees Celsius. Decant the mirror glaze into a jug.
  7. Unmould the frozen mousse cake and place it on a wire cooling rack with a large baking sheet underneath (the cake side should be facing down). When the glaze is the correct temperature pour it all over the cake. Gently trim the mirror glaze off the edges using oiled scissors or a knife then lift the cake onto a serving platter. Refrigerate and allow the cake to defrost before serving. To serve, pile raspberries on top and decorate with gold leaf, if desired.
The Kate Tin

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