Description
A show-stopping traditional Christmas Trifle layered with sponge cake, custard, fruit, and whipped cream. This festive British classic is visually stunning, easy to assemble, customizable, and perfect for holiday dinners, potlucks, or brunch tables.
Ingredients
Scale
- Sponge Cake Layer:
- 1 pound cake or sponge cake, sliced into cubes
- ½ cup raspberry jam or strawberry preserves
- ½ cup sherry, Madeira, or orange juice (for soaking)
- Fruit Layer:
- 2 cups mixed berries (strawberries, raspberries, blueberries)
- 2 sliced bananas (optional)
- 1 cup drained canned peaches or mandarins (optional)
- Custard Layer:
- 2 cups vanilla custard or pudding
- Whipped Cream Layer:
- 2 cups heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Garnish:
- Fresh berries
- Crushed meringue or amaretti cookies
- Grated white chocolate or slivered almonds
- Mint sprigs
Instructions
- Prepare the cake: Slice sponge or pound cake into cubes. Spread lightly with jam and place in a single layer at the bottom of a trifle bowl. Drizzle with sherry or orange juice.
- Add the fruit: Layer mixed berries (and any additional fruit) over the cake.
- Add custard: Spoon vanilla custard over the fruit and spread evenly.
- Repeat layers: Add another layer of cake, fruit, and custard depending on bowl depth.
- Whipped cream: Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Spread or pipe on top.
- Garnish: Decorate with berries, crushed meringue, cookies, white chocolate shavings, or mint.
- Chill: Refrigerate for at least 4 hours or overnight to let the flavors meld.
Notes
- Use a clear trifle bowl to highlight the layered beauty.
- Do not oversoak the cake—use just enough liquid to moisten.
- Customize with seasonal fruit or flavored cakes.
- Chill thoroughly for best texture and flavor.
- Make ahead and add whipped cream just before serving.