Name: Christmas Trifle Recipe
Prep time: 30 min
Cook time: 20 min
Total time: PT-491240H37M17S
Cuisine: British
Ingredients: 450g / 14 oz Madeira cake or Pound cake, store bought; 1/3 cup orange or other fruit flavored liquor (e.g., Cointreau), or apple/orange fruit juice, or 2 tbsp brandy; 1/2 to 1 punnet halved strawberries (optional extra layer); 7 tsp gelatine powder; 6 cups cranberry juice, original (with sugar added); 500 – 750g (1 – 1.5 lb) strawberries, halved; 1 punnet blueberries; 1 punnet raspberries; 2 1/2 cups heavy / thickened cream (or pure whipping cream); 3 tbsp white sugar (caster sugar ok); 1 1/2 tsp vanilla extract; 3 cups milk (full or low fat); 1/4 cup caster sugar (superfine sugar); 1 tsp vanilla bean paste (or vanilla extract); 1/4 cup caster sugar (extra); 4 egg yolks; 1/2 cup cornflour / cornstarch

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Introduction

This Christmas Trifle is a festive layered dessert that combines moist Madeira cake, rich custard, fruity cranberry jelly, and fresh berries. It’s an impressive yet easy-to-make treat perfect for holiday gatherings and celebrations.

A clear glass trifle bowl shows a layered dessert with four distinct layers. At the bottom is a red fruit layer with small fruit pieces. Above that is a smooth, creamy pale yellow layer. The next layer is a shiny, deep red jelly with fruit pieces inside. The top layer is fluffy white cream, crowned with fresh red raspberries, sliced strawberries, and blueberries, lightly dusted with powdered sugar. The bowl sits on a white marbled surface with a white cloth nearby and blurred Christmas decorations in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

450g / 14 oz Madeira cake or Pound cake (store bought)
1/3 cup orange or other fruit flavoured liquor (like Cointreau), or apple, orange or other fruit juice (or 2 tbsp brandy)
7 tsp gelatine powder
6 cups cranberry juice (with sugar added, not No Added Sugar)
500 – 750g (1 – 1.5 lb) strawberries, halved
1 punnet blueberries
1 punnet raspberries
2 1/2 cups heavy/thickened cream (or pure whipping cream)
3 tbsp white sugar (caster sugar ok)
1 1/2 tsp vanilla extract
3 cups milk (full or low fat)
1/4 cup caster sugar (superfine sugar)
1 tsp vanilla bean paste (or extract)
1/4 cup caster sugar (extra, superfine sugar)
4 egg yolks
1/2 cup cornflour/cornstarch

Instructions

Step 1: Cut the cake into 2 cm (0.8 inch) cubes. Cover the bottom of a 3.5 L (3.5 qt) trifle dish with cake pieces and sprinkle evenly with the liquor or juice.
Step 2: (Optional) Scatter over half to one punnet of halved strawberries.
Step 3: Prepare the cranberry jelly by heating 3 cups (750 ml) of cranberry juice in a saucepan over medium heat until simmering, then remove from heat.
Step 4: Meanwhile, place the remaining cranberry juice at room temperature in a large bowl. Sprinkle gelatine powder evenly over the surface and whisk until mostly dissolved.
Step 5: Pour the hot cranberry juice into the gelatine mixture and whisk until fully dissolved.
Step 6: Pour half of the warm jelly carefully down the side of the trifle dish so the cake cubes are submerged. Refrigerate uncovered for 1 1/2 hours until partly set—firm enough to hold a strawberry on the surface.
Step 7: Pour the remaining warm jelly into a bowl and leave at room temperature; do not refrigerate.
Step 8: Meanwhile, prepare the custard (see below).
Step 9: Remove the trifle from the fridge and whisk the room temperature custard to loosen. Spoon the custard over the set jelly, smooth the surface, and press the custard against the glass sides to seal and prevent jelly bleed. Refrigerate uncovered for 1 hour until slightly firm.
Step 10: Whisk the remaining jelly and refrigerate for up to 1 hour until thick but not fully set—spoonable and sloppy in texture.
Step 11: Spoon the partially set jelly gently over the custard layer and scatter one punnet of halved strawberries or a mix of strawberries and raspberries on top. Refrigerate for at least 3 hours or up to 48 hours until firm.
Step 12: To assemble, beat the cream with 3 tbsp sugar and vanilla extract until softly whipped.
Step 13: Just before serving, top the trifle with whipped cream, pile over remaining berries, and dust with icing sugar.
Step 14 (Custard preparation): Bring 3 cups milk, 1/4 cup sugar, and vanilla to a simmer in a saucepan—do not boil.
Step 15: In a separate bowl, whisk remaining 1/4 cup sugar with egg yolks, then whisk in cornflour until smooth.
Step 16: Gradually whisk about half the hot milk mixture into the egg mixture, then whisk the combined mixture slowly back into the saucepan.
Step 17: Cook over low heat, whisking constantly until thick and custard-like (about 45 seconds). Remove immediately from heat.
Step 18: Pour custard into a bowl, cover with cling wrap pressed onto the surface, and cool to room temperature before layering in the trifle.

Tips & Variations

Use any fruit-flavored liquor or juice to customize the flavor of the cake soak.
For a lighter version, substitute heavy cream with whipped coconut cream.
Allow jelly layers to partially set for clear, distinct layers and avoid a broken glass effect.
Use leftover egg whites to make meringues or pavlova as a crunchy topping.
Fresh or frozen berries can be used depending on availability.

Storage

Cover and refrigerate the trifle for up to 2 days. Jelly and custard layers may soften slightly over time, but the dessert remains delicious. Reheat is not recommended as the layers lose texture—serve chilled for the best experience.

How to Serve

A clear glass bowl displays a layered dessert with four distinct layers, all set on a white marbled surface. The bottom layer consists of bright red jelly squares, creating a firm base. Above that is a creamy, white custard layer that is smooth and thick. Next is a transparent red jelly layer with slices of red fruit, likely strawberries, visible inside. On top is a fluffy, white whipped cream layer garnished with fresh berries including red raspberries, strawberries, and blueberries, some lightly dusted with powdered sugar. The dessert appears rich and colorful with a clear contrast between the red and white layers, presented in a simple and elegant way. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the trifle ahead of time?

Yes, the trifle can be assembled a day or two ahead. Just keep it covered and refrigerated. The flavors meld beautifully, but try to add whipped cream and fresh berries just before serving.

What can I use instead of Madeira cake?

Pound cake, sponge cake, or even brioche work well as substitutes. Choose a sturdy cake that soaks up the jelly and custard without becoming mushy.