Christmas Trifles Recipe | Festive, Creamy Holiday Dessert
I still remember the first time I served this Christmas trifle: the colors, the aroma, and the way everyone’s eyes lit up around the table. I had spent an afternoon layering jelly, custard, cake, cream, and fruit, and by the time it was done, it looked too good to eat.
But one spoonful changed everything sweet, creamy, tangy, and perfectly balanced. After making it several times, I’ve refined the process to get the perfect trifle every time.
Now, I’m excited to share my favorite version of this festive classic with you! And if you love holiday desserts, you might also enjoy this Yule Log Recipe for a classic Christmas touch.
Ingredients
Here’s everything you’ll need for a show-stopping Christmas trifle (serves about 10–14 people):
- 450 g Madeira cake or pound cake, cut into 2 cm cubes — using a dense cake helps it hold layers without disintegrating.
- ⅓ cup (≈ 85 ml) orange or fruit liqueur (or substitute with apple/orange juice or 2 Tbsp brandy) — adds moisture and depth of flavor.
- 7 tsp gelatin powder — plain gelatin gives a firm, smooth jelly without extra flavor.
- 6 cups of cranberry juice (sweetened, not “no added sugar”) — gives the trifle its bright red color and tart-sweet contrast.
- 500–750 g strawberries, hulled and halved — fresh strawberries add juiciness and a beautiful pop of red.
- 1 punnet blueberries — adds color contrast and subtle tartness.
- 1 punnet raspberries — perfect for a festive touch and tangy flavor.
For the cream:
- 2½ cups heavy or whipping cream — fresh cream whips beautifully and holds its shape.
- 3 Tbsp white sugar — lightly sweetens the cream.
- 1½ tsp vanilla extract — adds flavor and aroma.
For the custard (homemade) or use store-bought double thick custard:
- 3 cups milk (full or low fat)
- ¼ cup caster sugar
- 1 tsp vanilla bean paste (or extract)
- Extra ¼ cup caster sugar
- 4 egg yolks
- ½ cup cornflour (cornstarch)
Note: Serves several people generously — perfect for family gatherings or holiday parties.
Pro Tips
- Always use sweetened cranberry juice to keep the jelly balanced unsweetened will make it too tart.
- Pick a firm cake like Madeira or pound cake so it doesn’t turn mushy under the jelly.
- If using store-bought custard, go for a “double thick” version to prevent runny layers.
- For clean, neat layers, spoon (don’t pour) the jelly when adding it over the custard.
Variations
If you want to customize your trifle, here are a few delicious options:
- Dairy-free: Use coconut whipping cream and plant-based custard made with almond or oat milk.
- Sugar-free: Swap sugar for a low-calorie sweetener and use a reduced-sugar cranberry juice.
- Gluten-free: Replace the cake with a gluten-free sponge or ladyfingers.
- Flavor enhancers: Add lemon or orange zest to the custard, or drizzle a bit of raspberry coulis between layers.
You can also bring more holiday cheer to your dessert table with something equally creative like the Festive Ginger Cheesecake Cookies Recipe — it pairs wonderfully with this trifle!
Cooking Time
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: About 1 hour 30 minutes, plus chilling time (6–7 hours)
Equipment You Need
- Trifle dish or large glass bowl – to showcase the beautiful layers.
- Saucepan – for heating milk and making custard.
- Mixing bowls – for combining gelatin, jelly, and cream.
- Whisk – to ensure smooth custard and well-dissolved gelatin.
- Electric mixer – for whipping the cream.
- Plastic wrap – to cover and cool custard without forming a skin.
How to Make Christmas Trifle Recipe
Prepare the Cake Layer
Cut the cake into small cubes and layer them evenly on the bottom of your trifle dish. Drizzle with orange liqueur or juice so the sponge soaks up just enough flavor without becoming soggy.
Make the First Jelly Layer
Heat half the cranberry juice until just simmering. Sprinkle gelatin over the remaining room-temperature juice and whisk gently. Pour the hot juice into it to dissolve the gelatin completely. Pour half of this mixture gently over the cake layer and refrigerate for 1½ hours until semi-set.
Prepare the Custard
While the first jelly layer sets, make your custard. Heat milk, sugar, and vanilla until steaming. In a bowl, whisk egg yolks and cornflour, then slowly add the hot milk mixture while whisking. Return it to the saucepan and cook over low heat, stirring until thickened. Cool slightly with plastic wrap on the surface.
Add the Custard Layer
Once the first jelly is set, gently spoon the custard on top, spreading evenly to seal the edges. Refrigerate again for about 1 hour so it firms up slightly before adding the next layer.
Add the Second Jelly Layer
Whisk the remaining jelly mixture until slightly thickened but still pourable. Spoon it carefully over the custard. Add half the strawberries, raspberries, and blueberries on top, then chill for 3–4 hours (or overnight) until fully set.
Top and Decorate
Whip the cream with sugar and vanilla until soft peaks form. Spread the whipped cream evenly over the top. Garnish with the remaining fresh berries and a dusting of powdered sugar just before serving.
Additional Tips for Making This Recipe Better
From my own experience, here are a few tips that always make this trifle turn out perfectly:
- Let each layer cool before adding the next to prevent colors from mixing.
- Don’t rush the setting time — refrigeration gives you those perfect, clean layers.
- Whisk the custard before layering if it’s been sitting to smooth out any lumps.
- Assemble the trifle a day in advance, then add whipped cream and fruit right before serving for freshness.
- If you want a lighter version, fold a bit of Greek yogurt into the whipped cream for a tangy finish.
How to Serve Christmas Trifle Recipe
Serve your trifle chilled in a clear glass dish so the colorful layers can shine. Add a sprig of mint, some grated white chocolate, or a dusting of icing sugar on top for a festive touch. Use long dessert spoons to scoop down through all the layers — each bite should include a little of everything!
Nutritional Information
Approximate values per serving (12 servings total):
- Calories: 320 kcal
- Protein: 5 g
- Carbohydrates: 38 g
- Fat: 15 g
Make Ahead and Storage
Refrigeration
You can assemble the trifle (without whipped cream and fruit) up to one day ahead. Keep it covered in the refrigerator. Add cream and toppings just before serving.
Freezing
Avoid freezing this dessert — the jelly and cream layers don’t freeze well and can separate upon thawing.
Freshness
Once fully assembled, it’s best enjoyed within 24–48 hours. Over time, the cake absorbs more moisture, and the jelly may start to weep slightly.
Why You’ll Love This Recipe
This Christmas trifle is more than just a dessert — it’s a festive centerpiece that brings joy to the table. Here’s why I love it (and you will too):
- Beautiful presentation: Those colorful layers make it look as good as it tastes.
- Make-ahead friendly: Perfect for stress-free entertaining — prep it the day before!
- Flexible and customizable: Easy to adjust for dietary preferences and flavor variations.
- Perfect for a crowd: Generous portions make it ideal for big family gatherings.
- Rich yet refreshing: Creamy custard, light cream, and fruity jelly balance each other perfectly.
Christmas Trifles Recipe
Ingredients
Method
- Cut the cake into small cubes and layer them evenly on the bottom of your trifle dish. Drizzle with orange liqueur or juice so the sponge soaks up just enough flavor without becoming soggy.
- Heat half the cranberry juice until just simmering. Sprinkle gelatin over the remaining room-temperature juice and whisk gently. Pour the hot juice into it to dissolve the gelatin completely. Pour half of this mixture gently over the cake layer and refrigerate for 1½ hours until semi-set.
- While the first jelly layer sets, make your custard. Heat milk, sugar, and vanilla until steaming. In a bowl, whisk egg yolks and cornflour, then slowly add the hot milk mixture while whisking. Return it to the saucepan and cook over low heat, stirring until thickened. Cool slightly with plastic wrap on the surface.
- Once the first jelly is set, gently spoon the custard on top, spreading evenly to seal the edges. Refrigerate again for about 1 hour so it firms up slightly before adding the next layer.
- Whisk the remaining jelly mixture until slightly thickened but still pourable. Spoon it carefully over the custard. Add half the strawberries, raspberries, and blueberries on top, then chill for 3–4 hours (or overnight) until fully set.
- Whip the cream with sugar and vanilla until soft peaks form. Spread the whipped cream evenly over the top. Garnish with the remaining fresh berries and a dusting of powdered sugar just before serving.
Notes
- Let each layer cool before adding the next to prevent colors from mixing.
- Don’t rush the setting time — refrigeration gives you those perfect, clean layers.
- Whisk the custard before layering if it’s been sitting to smooth out any lumps.
- Assemble the trifle a day in advance, then add whipped cream and fruit right before serving for freshness.
- If you want a lighter version, fold a bit of Greek yogurt into the whipped cream for a tangy finish.
