Christmas Trifle
Trifle and jelly is the ultimate Christmas dessert, full of colourful layers and childhood memories. Discover the joy of making a festive trifle, whether in a giant showstopper bowl or smaller individual servings.
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.
Tried this recipe?Let us know how it was!