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Christmas Trifles Recipe
Ash Tyrrell

Christmas Trifles Recipe

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.
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Total Time 1 hour 30 minutes
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.
  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.