Dreaming of a show-stopping Christmas dessert without the fuss? This easy trifle recipe is your answer! Get ready to layer deliciousness with simple steps, transforming readily available ingredients into a festive masterpiece.
Ingredients Breakdown
Let's break down what you'll need for this awesome Christmas Trifle!
First, grab a store-bought Madeira or pound cake—about 450g. Next, you'll want around 1/3 cup of orange liquor (Cointreau works great), or some fruit juice as a substitute, for that extra zing.
For the cranberry jelly, you're gonna need 7 teaspoons of gelatine powder and 6 cups of original cranberry juice—not the "no sugar added" kind. Those cranberries are already sour enough!
Then, get ready for the fruity goodness with around 500-750g of strawberries, plus a punnet each of blueberries and raspberries. To ensure a delicious and balanced dessert, consider the importance of using high-quality ingredients, much like in a well-made cheesecake.
For the creamy layer, 2 1/2 cups of heavy/thickened cream, 3 tablespoons of sugar, and 1 1/2 teaspoons of vanilla extract will do the trick!
Finally, for the custard: 3 cups of milk, 1/4 cup caster sugar, 1 tsp Vanilla bean paste (or extract) and 4 egg yolks.
Step-by-Step Instructions
Now that we have all our ingredients sorted, I can walk you through how to assemble this crazy-delicious Christmas Trifle – and trust me, it's easier than trying to untangle Christmas lights!
First, cube your Madeira or pound cake. Then, line the bottom of your trifle dish. A 3.5L dish is perfect. I like to sprinkle orange liquor or fruit juice – like Cointreau – over the cake. That adds a cheeky flavour. A festive dessert ideas guide will always suggest adding flavour to a trifle.
Next – time for the jelly. Don't forget to make the real jelly. It will take 1 1/2 hours and I just know you're going to love it. We will pour half over the cake, and add strawberries. Another 3 hours of refrigeration comes next.
Let's get the cream beaten with sugar and vanilla extract. Make sure you dust it, and other sections, with some icing sugar! Serve it very cold.
Custard Creation
Custard is the smooth, creamy heart of this Christmas Trifle. I'll show you how to make it from scratch. Grab a saucepan and heat 3 cups of milk with 1/4 cup of sugar and a teaspoon of vanilla bean paste. Don't boil it, just a gentle simmer!
While that's heating up, whisk together 1/4 cup of sugar, 4 egg yolks, and 1/2 cup of cornflour in a bowl—make sure it's smooth! Now, carefully pour about 1/2 cup from the milk mixture while whisking constantly. Pour the yolk mixture back into the saucepan and keep whisking.
Keep the heat low! It'll thicken quickly—45 seconds or so. Once it's thick and custardy, take it off the heat, pour into a bowl, and press cling wrap onto the surface. Let it cool to room temperature and that's it! Homemade custard!
Essential Tips
I've got some tricks up my sleeve to really nail this trifle. Don't skip making the cranberry jelly from scratch—it seriously makes a huge difference! If you're in a pinch, store-bought custard's fine; just add a splash of vanilla extract!
Layering is key: I mean, who wants a messy trifle? Alternate between cake, jelly, custard, and fruit for that ultimate, "Wow!" effect.
Here's what truly makes a difference:
- Use quality ingredients – it shines through in the final result!
- Let the jelly layers set properly—patience is a virtue!
- Don't over-whip the cream—we're going for clouds, not butter!
Remember the liquor or juice to soak the cake? Don't be shy; it keeps things moist and adds an extra layer of flavor! Now, go wow everyone with your trifle masterpiece!
Short Recipe Version
Easy Christmas Trifle
Prep time: 30 minutes
Chill time: 4 hours
Servings: 8
Ingredients:
- 1 (135g) package strawberry jelly crystals
- 500ml boiling water
- 250ml cold water
- 400g Madeira cake, cubed
- 250ml Sherry or fruit juice
- 600ml ready-made custard
- 300ml whipped cream
- 50g flaked almonds, toasted
- 2 tbsp icing sugar
Instructions:
- Dissolve jelly crystals in boiling water, then add cold water. Refrigerate until set.
- Arrange cake cubes in a large trifle bowl.
- Drizzle Sherry or juice over the cake.
- Spoon jelly over the cake.
- Pour custard over the jelly.
- Top with whipped cream.
- Sprinkle with toasted almonds and icing sugar.
- Refrigerate until serving.
Nutrition Information (per serving – estimated):
- Calories: 450
- Protein: 8g
- Fat: 25g
- Carbohydrates: 45g