Description
A classic Christmas trifle featuring layers of Madeira cake soaked in fruit-flavored liquor or juice, tangy cranberry jelly, creamy homemade custard, and fresh berries, all topped with softly whipped cream. This festive dessert combines vibrant flavors and textures, perfect for holiday celebrations.
Ingredients
Scale
Cake Layer
- 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)
Cranberry Jelly
- 7 tsp gelatine powder
- 6 cups cranberry juice, original (with sugar added)
Fruit
- 500 – 750g (1 – 1.5 lb) strawberries, halved
- 1 punnet blueberries
- 1 punnet raspberries
Cream Topping
- 2 1/2 cups heavy / thickened cream (or pure whipping cream)
- 3 tbsp white sugar (caster sugar ok)
- 1 1/2 tsp vanilla extract
Custard
- 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
Instructions
- Prepare Cake Layer: Cut the Madeira cake into 2 cm (0.8 inch) cubes. Layer the bottom of a 3.5 L (3.5 qt) trifle dish with the cake cubes and sprinkle with the chosen fruit liquor or juice to soak.
- Optional Strawberry Layer: Scatter 1/2 to 1 punnet of halved strawberries over the soaked cake if desired.
- Prepare Cranberry Jelly – Heat Juice: Pour half of the cranberry juice (3 cups / 750 ml) into a saucepan and heat over medium until it reaches a simmer, then remove from heat.
- Dissolve Gelatine: Place the remaining room temperature cranberry juice in a large bowl and evenly sprinkle the gelatine powder over the surface. Whisk until mostly dissolved.
- Combine Hot Juice and Gelatine: Pour the warm cranberry juice into the gelatine mixture, whisking until the gelatine is fully dissolved.
- Jelly Layer 1: Carefully pour half of the warm jelly mixture down the side of the trifle dish to submerge the cake. Refrigerate uncovered for 1 1/2 hours until partly set (firm enough to hold a strawberry on top).
- Keep Remaining Jelly at Room Temperature: Pour the remaining warm jelly into a bowl and leave at room temperature; do not refrigerate.
- Make Custard: Bring milk, 1/4 cup caster sugar, and vanilla bean paste to a simmer in a large saucepan over medium heat without boiling. In a separate bowl, whisk remaining 1/4 cup sugar with egg yolks and cornflour until smooth. Gradually whisk in about 1/2 cup of hot milk mixture, then combine all and return to saucepan. Heat on low, whisking constantly until thickened, about 45 seconds. Remove from heat and cover with cling wrap on the surface. Let cool to room temperature.
- Custard Layer: Remove the trifle from fridge, whisk custard to loosen, then spoon it over the jelly layer, smoothing the surface and pressing it against the glass to seal. Refrigerate uncovered for 1 hour until custard firms slightly.
- Partially Set Remaining Jelly: Whisk remaining jelly well and refrigerate for about 1 hour, checking at 30 minutes to ensure it thickens but doesn’t fully set (should be spoonable and soft).
- Jelly Layer 2: Once sloppy but thick, spoon the remaining jelly over the custard layer and smooth the surface. Scatter 1 punnet halved strawberries or half each of raspberries and strawberries over this layer. Refrigerate for at least 3 hours or up to 48 hours until ready to assemble.
- Prepare Cream Topping: Beat thickened cream, sugar, and vanilla extract until softly whipped.
- Assemble and Serve: Just before serving, top the trifle with the whipped cream and pile over the remaining berries. Dust lightly with icing sugar. Serve ensuring every serving includes bites from all layers.
Notes
- Note 1: Use store-bought Madeira or pound cake for convenience.
- Note 2: Ensure cranberry juice used is sweetened (not ‘no added sugar’) for the jelly to set properly.
- Note 4: Vanilla bean paste adds a richer vanilla flavour; vanilla extract works as a substitute.
- Note 5: Partially setting the second jelly layer prevents a ‘broken glass’ appearance and keeps layers distinct.
- Note 7: Leftover egg whites from custard can be used in other recipes to avoid waste.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: British
Keywords: Christmas trifle, holiday dessert, layered trifle, cranberry jelly, homemade custard, festive dessert, British trifle
