Feijoa, ginger custard and walnut trifles

A trifle made with homemade custard and seasonal fruit is a treat, and one of my favourite combinations is custard spiked with ginger and feijoa. It’s deliriously good! I make them in individual glasses, but one larger dish works just as well.

By Nici Wickes
  • 20 mins preparation
  • Makes 6
  • Print


Feijoa, ginger custard and walnut trifles
  • 1/2 cup walnuts
  • 1 1/2 cup milk
  • pinch ground ginger
  • 2 tablespoon sugar
  • 2 teaspoon custard powder
  • 1 small egg yolk
  • 2 teaspoon custard powder
  • 1/2 store-bought trifle sponge
  • 4 tablespoon madeira or sherry (use orange juice for an alcohol-free trifle)
  • 100 millilitre cream, softly whipped
  • orange zest, to garnish


Feijoa, ginger custard and walnut trifles
  • 1
    Toast walnuts lightly in a dry pan. This will freshen them up, taking away any bitterness and bringing out their creaminess. Set aside to cool.
  • 2
    For the custard, heat the milk with the ginger to trembling stage. While it heats, whisk the sugar, custard powder and egg yolk together in a bowl until it is pale and creamy.
  • 3
    Pour the warm milk into the egg/sugar mixture, whisking as you go. Once mixed, pour back into the saucepan.
  • 4
    Heat gently, stirring with a wooden spoon, until thickened (about 3-4 minutes). Taste and for more ginger flavour, add another pinch. Remove from the heat and set aside.
  • 5
    To assemble, tear the sponge pieces and press into the bottom of the glasses or serving dish. Splash a tablespoon of Madeira into each glass to soak.
  • 6
    Layer with custard, then the feijoas, walnuts and whipped cream. Add another layer of sponge, custard, fruit etc, finishing with a cloud of whipped cream and some orange zest. Serve chilled.


If making custard ahead of time, press a sheet of baking paper onto the surface to prevent a skin forming. To make your own sponge for trifle, use Mum’s recipe on page 41, but overcook it so it is tougher – bake for about 35-40 minutes.

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