Download the Aeroplane Jelly E-Recipe Book for FREE

Do you remember spending time with your Mum in the kitchen? Then you might be one of the millions of Australians who grew up making, sharing and eating Aeroplane Jelly.

Now in its 87th year, Aeroplane Jelly continues to innovate and find new ways for Australians to enjoy eating the delicious wobbly dessert. So you’ll be delighted to learn that you can now find new ways to easily make Aeroplane Jelly desserts with YOUR kids.

Simple download the new Aeroplane Jelly E-Recipe Book that contains nine NEW trifle recipes plus lots of favourites. The new trifle recipes are so easy to make you’ll be amazed.

But don’t take our word for it; see what other Mums say. We asked seven Mums to review different new Trifle recipes including the gluten-free Chocolate Peppermint, BlackForest, Lemon & Blueberry, Classic, Fruit Cake and Strawberries & Cream.

What did our Mums think? How easy were the recipes REALLY? Read their reviews here. 

These new Aeroplane Jelly Trifles are so delicious and so EASY you’ll want to make them all.

In it’s 87 years of existence, Aeroplane Jelly has become Australia’s favourite jelly. Stocked in virtually every pantry in Australia, Aeroplane Jelly is known for its innovation and is a trusted brand. I was, therefore, very excited to learn that Aeroplane Jelly has brought out seven new trifle flavours and an E-book filled with new recipes. This got me thinking…trifle is trifle, right? NO! Not when you use Aeroplane Jelly.

We asked seven families in the Mum Media Group community (MMG are the owners of StylehunterHome)  to make and review the new trifle recipes. It was important that the trifles be easy to make for busy Mums and also recipes that could easily involve their children.; that’s most of the fun, right?

Feedback was “5 stars out of 5”, “10 out of 10”, “never-ending out of never-ending” and thumbs up all round, along with requests for seconds!

It was also important that a gluten-free recipe be included (enthusiastically reviewed by Jodi Davy) and that recipe items be readily available in stores, if not already regular pantry items.

So what did they think?

Overall the comments couldn’t have been more complimentary. There were some surprises as to how delicious were the new trifles (from reviewers who aren’t ‘trifle people’) and also great memories from today’s Mums making Aeroplane Jelly with THEIR Mums ‘back in the day’. A couple of our Mums didn’t grow up with Aeroplane Jelly but embraced this Aussie icon with open arms…or bowls.

Our reviewers were asked to make one of the new trifle recipe options, make comments and take photos. Their findings are below, with a ‘must-read’ full review from our first Mum at the end. However , you can see all the recipes AND MORE when you download the FREE Aeroplane Jelly e-Book containing all new trifle recipes plus many old favourites.

You’ll find the link at the end of the reviews. PLUS you have until Dec 21 to enter the Aeroplane Jelly competition. ENTER NOW and win an amazing family Christmas hamper worth OVER $1,000.

Alison Sellick, Mum to 10-year old Hannah and 14-year old Gareth. Ali, Hannah and friends made the Raspberry Brownie Trifle…with unexpected results and suggestions for easily varying the recipe to suit tastes.

Ah trifle – not to be trifled with for serious old fashioned dessert lovers!

My memories of trifle are a combination of roly poly jam cake bought from the shop, tinned fruit (usually peaches), red jelly and gallons (not litres) of custard, carefully constructed into a trifle in a crystal bowl which was large enough to happily bathe a 3 month old baby in with room to spare. Once made, the weight of the dessert plus the weight of the crystal meant you all but needed a wheelbarrow to shift it from the kitchen to the dining table.

Hannah, Brooke and Charlotte are always an excellent testing ground and kids are great because they are authentic in their reactions and genuine with their feedback. So, the trifles are constructed as per the recipe, using frozen raspberries, which was the preferred choice of the girls.

The eyes and smiles widened with the addition of every ingredient to each bowl. They all but inhaled it! Feedback was “5 stars out of 5”, “10 out of 10”, “never-ending out of never-ending” and thumbs up all round, along with requests for seconds! The girls loved the contrasting textures of the cake, the slight tartness of the frozen crunchy raspberries, the raspberry jelly, the mousse, the choc sauce and cream.

(Read the entertaining full review by Alison Sellick further down. Her experience and findings will help you to make variations of this delicious recipe)

Ann-Marie Gil, Mum to two teenage boys. Ann-Marie and her helper made the Festive Trifle.

My mum used to make trifles for family functions and when we had guests over, but she never made it with chocolate cake; it was always the plain vanilla variety with raspberry jelly and strawberries.

I love the new festive trifle because I love chocolate and cherries. It is so rich and creamy and the kids love it too.

One of my boys helped make the trifle, he is always in the kitchen and likes to sample as he makes great tasting food.  However, the dishes are still in the sink.

My family loved this Festive Trifle recipe and we will be making it again. Even grandma enjoyed the new recipe.

Fiona Dorman, Mum to two-year old William and three-month old Samuel, made the Lemon Jelly Trifle

In my family, we’ve always loved Aeroplane Jelly. It’s been a part of our special occasions for as long as I can remember. Jelly always features at dessert and accompanies fruit salad, ice cream.

And if it’s Christmas or a birthday, Aeroplane Jelly is an essential part of the party plate! From Lime to Port Wine flavour, we enjoy them all.

I had so much fun making the Lemon Jelly Trifle! I had no idea how easy it was to make such an amazing dessert! I have always shied away from making sweets as they seemed too hard. But with this trifle recipe, it was easy to put it altogether and look and taste great. Now I know that I’ll always have a great dessert to take to special events.

I’ll definitely be trying the suggestion on the box too. I love that you can just add cream to the jelly mix and have a ready-made mousse! The lemon flavour is so lemony I’m sure you could use it as a substitute for lemon curd too.

Now that I know how easy it is to create with Aeroplane jelly, I know that it will become an essential part of my dessert making. And with all of the suggestions on the website, I’ll never run out of ideas. I’d love to try more of the festive recipes. With so many family functions coming up, I’ll be able to make a great dessert without having to spend hours slaving in the kitchen and missing out on the fun!

I didn’t know that Aeroplane Jelly has a reduced-sugar version with natural flavouring. We are always careful not to have too much sugar. Now I know about the ‘Naturals’ range of jelly, we can enjoy our favourite dessert without the worry!

We’re already planning our Australia Day Green (Lime) and Gold (Tropical) Naturals Jelly Trifle and matching ‘frog in a pond’ treats! And, if the children are lucky, I might even share them!

Gemma Sparks, Mum to five children aged six to nineteen, made the Fruit Cake trifle. It seems more than just the taste has left an impression.

I remember mum making trifles when I was younger.  I must admit, I was never drawn to them so when I was selected to make one of the Aeroplane Jelly Trifles I thought this would be a great opportunity to actually introduce myself to what is in them!

My youngest daughter helped prepare all the ingredients and I must admit it was a fabulous recipe for kids to help with.  She was able to chop up the fruit cake, pit the cherries, whip the cream, make the jelly (the day before) and then lick EVERY utensil clean!

When we had finished the trifle looked amazing and the kids were ready to dig in. My son is not a very adventurous eater so I didn’t know if he was hoping to try it but I told him it had jelly in it (a personal favourite) and Aeroplane Jelly no doubt!  He then launched into the Aeroplane Jelly jingle WHICH I have no idea where he has heard it!

They loved the trifle and had an extra serve. The three older kids then got involved and the trifle was history. I started this process thinking I wasn’t a trifle fan, and now I will be making this for Christmas Day at mums!

Inthira Stocker, Mum to two boys, Hugo and Calvin, aged three and six, made the Strawberry Chocolate Trifle.

Firstly, thanks for letting us review this product. We love Aeroplane jellies, its a staple pantry item in our house. Calvin’s favourite jelly flavour is the blue lemonade.

Calvin (6 years) and Hugo (3 years) thoroughly enjoyed making the Strawberry Chocolate trifle.

When asking Calvin what he enjoyed most about making the trifle, he replied “I liked the whole lot! “. Certainly for Hugo, the best experience was licking the beater after making the chocolate mousse.

When the time came to build the trifle, I wasn’t sure there would be any ingredients left as the boys enjoyed sneaking mouthfuls of the jelly, mousse and strawberries.

I must admit, I didn’t have fond memories of trifle as a child but this recipe was delicious! I will certainly be making this trifle again. Thanks for re-introducing me to trifle again.

Jodi Davy, Mum to nine year old Isobell and eleven year old Alex, made the gluten-free Choc Peppermint Trifle with Isobell and her friend, Hannah.

Trifle. The word brings back memories of cold winter nights at my aunts.  Being a civic minded community member she would frequent stalls and buy up chocolate cakes, cinnamon roll, tea cake, fruit cake, or anything else the ladies had for sale. Invariably stale by the next weekend when we came to visit she would turn it into trifle with Aeroplane raspberry jelly and lashings of her thin white English custard. Occasionally we would get to add ice cream.

It is years since I had trifle, and after living a wheat free diet the past 10 years, it had not entered my mind as a dessert option. However, this weekend I was given a mission to make trifle, so I put my mind to accommodating dietary requirements.

The recipe called for cake. Easy. There are plenty of wheat free and gluten free options for sale at the local supermarket.

• Chocolate and cream log cake, gluten free. Tick.
• Aeroplane jelly. Wheat free. Tick.
• Huh? Yep. Mousse. Wow. That’s new to me. Ok. Gluten free chocolate mousse. Tick.
• Whipped cream with peppermint flavoring.  Mm mm.  Definitely wheat free. Tick.

What’s not to love about this recipe?

With all of my ingredients together I called in the jelly making experts…. my 9 year daughter old and her best friend, Hannah. They had the jelly made and put it in the fridge to set while I got ready to head out to kid’s Sunday morning sport for a few hours.  After baseball the girls whipped up the chocolate mousse while I chopped up the cake. By the time we got to whipping cream they were bored. Cream just takes ‘like forever’, and they abandoned me for a movie…… but only after reminding me that they still wanted to lick the bowl and beaters clean.

The trifle was a big hit with the 4pm hunger monsters, and again for dessert when the rest of the family was home for dinner. Raspberries gave a touch of welcome tartness amongst the sugar, and husband went back for seconds.

Come Christmas when there will be 17 people over for lunch, this recipe is on my menu. And because it’s wheat free, I can even sneak a small bowl for myself and not feel guilty.

Juliet, Mum to five year old Coco and two year old Rafael, made the Strawberries and Cream Trifle

My task was to make an Aeroplane Jelly Stawberries and Cream Trifle, using Aeroplane Jelly (strawberry flavour) and Aeroplane Jelly Sweet Treats Cheesecake mix.  Trifle isn’t something my family normally eats – mainly because I perceive it as too time consuming to make and I never really ate it growing up.  Having said that, I always grab a plate of it when I’m at a picnic and really enjoy the different textures in one mouthful!

Because I didn’t grow up in Australia, I wasn’t familiar with the Aeroplane Jelly brand but after asking around, everyone I know seems to fondly remember the “I love Aeroplane Jelly…” jingle from their childhood.  Before even starting I was excited to be working with such an iconic part of Australian culture!

I decided to make the process fun and got the kids involved.  Because the jelly takes a few hours to set, we made that first and left it in the fridge to set overnight.

This was nice because it created a ‘sense of occasion’ and we excitedly came back to see how it had set before beginning the next stage of the recipe.  That’s not to say it was a complicated process – each step was very straight forward.

My daughter, Coco (5), had great fun making the jelly – pouring in the water, stirring and watching the jelly crystals go from powder to water to firm (after refrigeration) was like a mini-science experiment .  “I bet it’s going to be really really really yummy,” she giggled.  And she was right, although keeping her away from the fridge while it set was a challenge!

Rafael (2) enjoyed pushing the buttery biscuit crumbs into the trifle bowl…a few found their way into his mouth for quality control purposes and he was not disappointed!

Once the jelly and ready-mix cheesecake were set, the other components came together very quickly – it was just a matter of throwing in (literally, to my children’s delight) some whipped cream, sliced strawberries and sliced sponge roll – easy!

And the result was…delicious!  And very well received as you can see from the photos. Coco and Rafael absolutely LOVED the jelly and I was pleasantly surprised at the subtlety of its taste – I often find jelly really sugary and overpowering in flavour but found this one easy to devour.  It also worked well with when combined with all other elements in the dessert.

Overall, making this dessert was  a really positive experience for us all – it wasn’t difficult,  there was lots of teamwork involved and the result looked and tasted amazing.

We’ll definitely make this again, especially when we’re taking a plate to a BBQ – it looks effective and is a real crowd pleaser.  And I can vouch for the way it tastes the day after – I just had a bowl while writing this and it was superb!

Download your copy of the FREE e-Book crammed full of new and favourite recipes from Aeroplane Jelly.

Read the full review from Alison Sellick here.

Ah trifle – not to be trifled with for serious old fashioned dessert lovers!

My memories of trifle are a combination of roly poly jam cake bought from the shop, tinned fruit (usually peaches), red jelly and gallons (not litres) of custard, carefully constructed into a trifle in a crystal bowl which was large enough to happily bathe a 3 month old baby in with room to spare. Once made, the weight of the dessert plus the weight of the crystal meant you all but needed a wheelbarrow to shift it from the kitchen to the dining table.

My father, may he rest in peace, loved trifle….but he loved ANYTHING related to dessert! Once my mother discovered that my husband-to-be also loved trifle, it was a permanent feature of the dessert menu any time we visited, until he had to gently ask her to stop making it for him as he couldn’t face another mouthful. Luckily by this time we were married, so she couldn’t easily disown him! Personally, I never touched the stuff as I detested custard and roly poly jam cake wasn’t up there on my list of culinary interests, either.

Fast forward a number of years, and last week my bestie and superstar Managing Editor of StyleHunterHome calls and asks me to trial a trifle recipe. I always say yes to her, especially if it involves champagne….which thankfully it almost always does….and then deal with the details of the lunacy of my acceptance afterwards. Who in their right mind says yes to recipe trialling in the last week of the school year when she’s working nearly full time, has kids finishing school on different days and is already committed every night of the week in question with Christmas only a couple of weeks off AND there is no offer of champagne? This lunatic! Yay me. So, with a modicum of trepidation I set off on the trifle testing trail. Would I end up with a dessert large enough to feed a small army and no takers to eat it? Would my 10 year old daughter (a la apprentice cook) have fun constructing this gourmet extravaganza? We were about to see…

I chose the Raspberry Brownie Trifles. Love raspberries. Cute little individual trifles involving chocolate, handful of ingredients, how hard can it be? Hmmm… who knew finding brownies at a supermarket could be nigh on impossible? Not this little chocolate trifle maker. I ventured to a near-new, large duopoly supermarket chain store in Adelaide, figuring if anywhere would have brownies, it would be here. Note to self: hunting for such ingredients on a super time-poor day during your lunch break in a supermarket whose layout you are not familiar with is a TOTAL waste of time. Not a brownie to be found. Okay. Plan B or even C. The recipe sounds very rich and sugary anyway, might be better to make my well-loved and not too sweet chocolate cake instead to use in place of brownies, so perhaps it’s a good thing. Already have these ingredients (good considering fresh raspberries are RIDICULOUSLY expensive this week, there goes nearly half the gift card on fruit) so I headed back to work.

At 7.15am the next morning I am frantically throwing a cake together before heading out to work, with my 10 year apprentice cook at my elbow. She has the electric beater in hand, happily making chocolate mousse and then mixing jelly. It was one of those precious “remember when” moments which mothers quietly smile about as they recall them fondly in later years, even if they don’t fully appreciate them at the time. Licking the chocolate cake bowl for breakfast before school was a very popular result for the apprentice cook and rounded out the excitement of the morning for her! Fly out the door to work, praying that eldest child remembers instructions and takes the cake out of the oven . Tick, he does. Phew!

The night of truth is the following night when the 10 year old apprentice cook plus two other crash test dummies, er lab rats, umm…..girlfriends, are home. Hannah, Brooke and Charlotte are always an excellent testing ground and kids are great because they are authentic in their reactions and genuine with their feedback. So, the trifles are constructed as per the recipe, using frozen raspberries, which was the preferred choice of the girls. The eyes and smiles widened with the addition of every ingredient to each bowl. They all but inhaled it! Feedback was “5 stars out of 5”, “10 out of 10”, “never-ending out of never-ending” and thumbs up all round, along with requests for seconds! The girls loved the contrasting textures of the cake, the slight tartness of the frozen crunchy raspberries, the raspberry jelly, the mousse, the choc sauce and cream. They liked that it was a decadent dessert without being sickly, so am glad I didn’t find brownies as the cake was perfect, they said. The photos reflect smiling tummies as well as faces.

Next test was my husband. Having advised him this trifle in no way would resemble earlier bath-tub sized desserts he’d slurped his way through, he was more than happy to try it. As I had bought a selection of summer fruits so I could experiment a little with the recipe as it made 12 individual trifles, husband elected to trial it with strawberries and blue berries, and also had crushed Tim Tam crumbled over the top as a garnish. He was VERY happy to say the least and made suggestions about how good it was which cannot be repeated in a G rated publication……I’ll leave that, and his suggestions, to your imagination. J he would choose this trifle over my mother’s….but as we have a “happy wife, happy life” policy in our house, his commentary may well be corrupt for reasons of self interest!

Teenage son (nearly 14, too cool to provide his name or be photographed) was next on the list. He elected to have fresh raspberries, also with a sprinkling of Tim Tam. He loved it but couldn’t finish the last mouthful. We are not big dessert eaters and carefully moderate sugar intake, usually sticking to yoghurt or fruit, so trifle is quite an indulgence. He gave it a big thumbs up though, which is quite an achievement as he normally refuses to eat cake with fruit.

As chief cook and bottle washer, I was beholden to trial it, too. I had fresh raspberries, blue berries and a garnish of crushed Tim Tam. Mine was made in an antique etched glass dessert bowl which belonged to my great grandmother. The joy of using special crystal on its own was enough to make it a special experience, and was a timely reminder not to save such things up for special occasions, but to get them out a few times a year and enjoy them. I quite liked it, but would probably choose icecream instead of cream, and/or a drizzle of crème liqueur for a twist. The crushed Tim Tam garnish was popular. Smashed honey comb could also be a tasty alternative garnish, too. For the ultimate combo, I’d probably also accompany it with my dessert wine of choice – sparkling shiraz – as a palate-cleansing finish.

Everyone seems to love Aeroplane jelly and the Raspberry flavour we had was a complete hit with everyone. We have plenty left, so there’s a few dessert treats to come this week, even if it’s not trifle. As our recipe card was set up to construct 12 individual trifles, it would be very easy to use as a Christmas dessert, and certainly looks very festive. It’s easy to vary the fruit or offer a mix of fruits if you prefer. I am not a traditional Christmas pudding eater, nor are my kids, so this could easily become an alternative to the special ice-cream cake I currently make for Christmas day. We will see over the next few years.

Thanks for the opportunity to play and explore, Aeroplane Jelly!

Alison Sellick

December 2014