Christmas Trifle will always be the taste of Christmas for me. It’s the dessert of my childhood — the one my mum lovingly made every single year, and still does. No matter what else appears on the table, that glass bowl of colourful layers says Christmas has officially arrived.
Last year I finally fulfilled a long-held festive dream: I bought myself a massive trifle bowl. You know the kind — tall, elegant, just asking to be filled with jelly, sponge, custard, cream, and all the extra festive bits. I absolutely love it. There’s something about making a trifle on such a grand scale that feels wonderfully celebratory.
The only challenge?
Finding space for it in the fridge on the big day. Here’s hoping I can Tetris everything around it again this year… I may have to temporarily evict a vegetable drawer again!
But whether you go for the giant showstopper version or prefer to make mini trifles in smaller bowls, the magic is the same. Trifle is one of those desserts that looks impressive without needing complicated techniques — it’s colourful, nostalgic, and guaranteed to bring smiles to the table.
I can’t wait to fill that big bowl again this Christmas and keep the tradition going
Why You’ll Love My Christmas Trifle
It’s nostalgic.
Trifle is one of those desserts that instantly brings back childhood memories, family traditions, and the warm feeling of Christmases past.
It looks effortlessly impressive.
Even though the layers are simple, the final result in a large glass bowl is a true showstopper — colourful, sparkly, and perfect for the centre of your festive table.
It feeds a crowd.
Whether you’re hosting a few guests or the whole family, a big trifle bowl goes a long way and makes everyone feel looked after.
It’s incredibly versatile.
Prefer jelly? Add it. Want extra custard? Go for it. Like berries, chocolate, sponge fingers, or even a dash of sherry? It all works. You can make it exactly how you love it.
It’s make-ahead friendly.
Trifle actually tastes better when the flavours have time to mingle, making it a stress-free dessert on busy Christmas days.
I hope this festive trifle brings as much joy to your Christmas as it has to mine over the years. There’s something so special about carrying on a tradition — especially one that tastes this good! Whether you’re making a giant showstopper or a few cute minis, I’d love to see what you create.
Make sure you tag @littleloucooks with your festive makes and bakes, and don’t forget to comment below with your favourite childhood Christmas memory — I adore reading them, and they make this cosy little community feel even more magical.
Christmas Trifle
Equipment
Ingredients
- 3 packs strawberry or raspberry jelly 135g pack
- 300 g premade sponge trifle – shop bought
- 800 ml cooked cold custard I bought the fresh custard made with cream
- 500 ml fresh cream
- 1 punnet fresh raspberries 250g
- 1 punnet fresh strawberries 250g
- **a drop of sherry for the trifle optional
Instructions
- The massive bowl is 3 litres approx. Make 2 packets of jelly as per the pack. Pour them into the bowl. Add some fresh raspberries if you wish. Put it in the fridge to set for 1.5 hours or overnight.
- Make the trifle. Break the sponge into pieces and put it in a mixing bowl. Make up the remaining pack of jelly as per the pack, and pour it over the sponge. Add the sherry now if you wish. Smooth it over and put it in the fridge to set for 1.5 hours.
- Slice some strawberries into pieces, keeping the strawberry shape. Once the jelly in the bowl is set. Scoop the trifle on top but leave a gap around the edge. Put the strawberry slices around the edge of the bowl. Add the remaining trifle and smooth down with a spoon. Pour on the cold custard and smooth with a spoon.
- Whip the cream until it holds in the whisk, don’t over whip. Spoon on top of the custard. Decorate with extra raspberries and strawberries.
- It will keep in the fridge for 3 days.
