Description
This Christmas Trifle is a stunning make-ahead dessert layered with cake, custard, cranberry jelly, berries, and cream. Feeds a crowd and keeps beautifully for up to 2 days.
Ingredients
450g / 14 oz Madeira or Pound cake, cubed
1/3 cup fruit-flavored liquor or juice
7 tsp gelatine powder
6 cups sweetened cranberry juice
500–750g strawberries, halved
1 punnet blueberries
1 punnet raspberries
2 1/2 cups heavy cream
3 tbsp white sugar
1 1/2 tsp vanilla extract
(OPTIONAL) Homemade Custard:
3 cups milk
1/4 cup caster sugar
1 tsp vanilla bean paste
1/4 cup extra caster sugar
4 egg yolks
1/2 cup cornstarch
Instructions
1. Cut cake into 2 cm cubes. Layer into trifle dish and drizzle with juice or liquor.
2. Heat 3 cups of cranberry juice to a simmer.
3. Whisk gelatine into remaining juice, then combine with hot juice and whisk until smooth.
4. Pour half the jelly mixture over cake. Refrigerate 1.5 hours until partially set.
5. Whisk custard and gently spoon over jelly to seal edges. Chill 1 hour.
6. Let remaining jelly thicken until sloppy. Spoon over custard and top with some berries. Chill at least 3 hours.
7. Whip cream with sugar and vanilla to soft peaks. Spread over trifle and top with remaining berries.
8. Dust with powdered sugar before serving.
Notes
Use sweetened cranberry juice only—unsweetened needs extra sugar.
Store-bought custard is fine, but homemade adds richer flavor.
Make sure second jelly layer is “sloppy,” not fully set, before spooning.
Trifle is best made a day ahead and chilled overnight.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Easy & Decadent Christmas Desserts
- Method: No-Bake, Layered
- Cuisine: English, Holiday
Nutrition
- Serving Size: 1 generous portion
- Calories: 420
- Sugar: 32g
- Sodium: 110mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 115mg