Christmas Trifle Recipe – Stunning & Easy Holiday Dessert

Every year, my cousin brings a dessert to our Christmas dinner that always steals the show. One year, she showed up with this glittering bowl of layered goodness—soft cake, silky custard, jewel-like berries, and a cloud of whipped cream. I still remember how we all hovered around it, spoons ready. That’s when I knew I had to make my own version of the ultimate Christmas Trifle.

Why You’ll Love This Christmas Trifle

This Christmas Trifle checks every box for a holiday dessert. It’s festive, feeds a crowd (10 to 14 people!), and tastes even better the next day. You can prep most of it ahead, which is a blessing when your oven is working overtime. The layers look beautiful on the table and even more inviting in a glass dish. And the real game-changer? Using real cranberry jelly instead of the artificial packets—it adds a deep, tart sweetness that balances everything.

Ingredients Overview

This trifle has five key layers, each bringing something special.

Cake Base

Start with a simple store-bought Madeira or pound cake, or use a leftover Christmas cake if you like things spiced. Cut into cubes and drizzle with fruit-flavored liquor like Cointreau or apple/orange juice. This keeps the base soft and flavorful.

Cranberry Jelly

This is the star layer. You’ll use sweetened cranberry juice and proper gelatine powder (not flavored jelly packets). This adds both taste and structure. Brands vary by country—try McKenzie’s (AU), Knox (US), or Dr. Oetker (UK).

Fresh Berries

Use a mix of strawberries, raspberries, and blueberries. They add bright color, juicy texture, and fresh flavor that pops against the cream and custard.

Cream

Lightly whipped heavy cream with vanilla and a bit of sugar adds a rich, fluffy finish. It’s the soft landing on top of all those vibrant layers.

Custard

You can go with store-bought custard (like Pauls Double Thick), but homemade custard adds a lovely vanilla flavor and soft, silky texture. Either way, make sure it’s not too firm—think silken tofu.

Step-by-Step Instructions

1. Cake Layer

Slice your cake into 2 cm cubes and spread them evenly in a large trifle dish. Drizzle over your liquor or juice so each piece soaks up some moisture. This base gives your spoon something soft and sweet to land in.

2. Cranberry Jelly (Base Layer)

In a pot, bring 3 cups of the cranberry juice to a simmer. Meanwhile, whisk the gelatine powder into the remaining 3 cups of cold juice until mostly dissolved. Pour the hot juice over this mix and whisk until fully smooth.

Pour half of this liquid jelly gently over your cake layer. Tip: use the back of a spoon to soften the pour and avoid disturbing the cake. Refrigerate for about 1.5 hours—it should be set enough to hold the custard but not rock solid.

3. Custard Layer

Whisk your custard to loosen it, then gently spoon it over the jelly. Don’t pour or it might sink. Spread carefully to the edges so it seals the jelly below. Chill again for about 1 hour so it firms slightly.

4. Jelly (Second Layer)

Let the remaining jelly sit at room temperature until it thickens to a “sloppy” consistency—not set, but not runny. Spoon it carefully over the custard layer. This prevents bleeding and keeps things neat. Scatter strawberries or mixed berries on top. Chill for at least 3 hours, or up to 2 days.

5. Final Assembly

Whip the cream with sugar and vanilla until soft peaks form. Gently spread over the top of the trifle. Top with the remaining fresh berries and finish with a dusting of powdered sugar right before serving.

Homemade Custard Method (Optional)

In a saucepan, heat 3 cups of milk, 1/4 cup sugar, and vanilla to just below boiling. In a bowl, whisk 4 egg yolks, 1/4 cup extra sugar, and 1/2 cup cornstarch until smooth.

Slowly whisk in some hot milk to temper the yolks, then pour everything back into the pot. Cook on low heat, whisking constantly until thick. Cover the surface with plastic wrap and let cool completely before layering.

Recipe Notes & Tips

Cake

Use what you have—pound cake, sponge, or even Christmas cake. Just keep it neutral or gently spiced.

Jelly

Use sweetened cranberry juice, not the unsweetened kind. If that’s all you have, add about 1/2 cup sugar. Avoid artificial jelly powders—they won’t set the same and the flavor falls flat.

Custard

You want the custard soft, not firm. If it sets too much, stir in a splash of milk to loosen it before layering.

Neat Jelly Layers

For clean lines, always pour the jelly when it’s liquid for the base, and spoon it carefully when it’s sloppy for the top. Don’t let the second layer fully set before adding—it’ll break and look messy.

Leftover Egg Whites

Don’t toss them! Make meringues, pavlovas, or freeze for later.

Christmas Trifle Recipe Card

Print

More Such Recipes

If you’re planning a full holiday spread, you might also enjoy:

• Classic Christmas Prime Rib for a Holiday Feast
• Baked Cranberry Brie Bites – the Perfect Appetizer
• Mini Banana Cream Pies – No-Bake Dessert Delight
• Magic Lemon Cobbler – A Simple Yet Impressive Dessert

FAQ

Final Thoughts

This Christmas Trifle isn’t just a dessert—it’s a centerpiece, a conversation starter, and a spoonful of Christmas joy. It’s surprisingly simple to make ahead, flexible with shortcuts or homemade touches, and guaranteed to impress your guests. Bring it to the table chilled, and watch every layer disappear.

For more holiday recipe ideas and inspiration, follow me on Pinterest or Facebook.