Name: Christmas Cranberry and Berry Trifle Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 5 h
Cuisine: British
Ingredients: 450g (14 oz) Madeira cake or Pound cake, store bought; 1/3 cup orange or other fruit flavored liquor (like Cointreau), or apple, orange or other fruit juice, or 2 tbsp brandy; 1/2 to 1 punnet halved strawberries (optional extra); 7 tsp gelatine powder; 6 cups cranberry juice, original (with sugar added, not No Added Sugar); 500 to 750g (1 to 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 cream or low fat); 1/4 cup caster sugar (superfine sugar); 1 tsp vanilla bean paste or extract; 1/4 cup caster sugar (extra); 4 egg yolks; 1/2 cup cornflour / cornstarch

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Introduction

Christmas Trifle is a festive, layered dessert that combines moist cake, fruity jelly, creamy custard, and fresh berries. It’s a colorful, flavorful treat that’s perfect for holiday gatherings and sure to impress your guests.

A clear glass trifle bowl shows a layered dessert with four main layers. The bottom layer is bright red fruit pieces, topped by a thick creamy pale yellow layer. Above that is a dark red jelly layer with suspended fruit pieces inside. The top layer is a thick white whipped cream layer covered generously with fresh red raspberries, strawberries cut in pieces, and small blue blueberries, all lightly dusted with powdered sugar. The bowl stands on a white marbled surface with a blurred Christmas tree and gold 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-flavored liquor (like Cointreau) or 2 tbsp brandy; or apple, orange, or other fruit juice

7 tsp gelatine powder
6 cups cranberry juice (sweetened, 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 okay)

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)
4 egg yolks

1/2 cup cornflour/cornstarch

Instructions

Step 1: Cut the cake into 2 cm (0.8″) cubes. Cover the bottom of a 3.5 L (3.5 qt) trifle dish with cake pieces (you may not use all) and sprinkle with the liquor or juice.
Step 2: (Optional) Scatter over 1/2 to 1 punnet of halved strawberries.

Step 3: For the cranberry jelly, heat half of the cranberry juice (3 cups / 750 ml) in a saucepan over medium heat until it simmers, then turn off the heat.
Step 4: Sprinkle the gelatine powder evenly over the remaining room temperature cranberry juice in a very large bowl. Whisk until mostly dissolved.
Step 5: Pour the hot cranberry juice into the gelatine mixture and whisk until the gelatine is fully dissolved.

Step 6: Pour half of the warm jelly mixture gently down the side of the trifle dish so the cake is submerged. Refrigerate uncovered for 1 1/2 hours until partly set—firm enough to hold a strawberry on top.
Step 7: Pour the remaining warm jelly into a bowl and leave on the counter (do NOT refrigerate).
Step 8: Meanwhile, prepare the homemade custard (see below).

Step 9: Remove the trifle from the fridge. Whisk the custard to loosen, then spoon it over the set jelly carefully. Smooth the surface and press the custard against the glass to seal edges. Refrigerate uncovered for 1 hour until surface firms slightly.
Step 10: Whisk the remaining jelly from the bowl and refrigerate for 1 hour to partially set, stirring after 30 minutes to ensure it remains scoopable, not fully set.
Step 11: Once the jelly is sloppy but thickened, spoon it over the custard layer carefully. Scatter 1 punnet of halved strawberries or half raspberries and half strawberries over the jelly. Refrigerate for at least 3 hours or up to 48 hours.

Step 12: To assemble, beat the cream, 3 tbsp sugar, and vanilla extract until softly whipped.
Step 13: Just before serving, spread the whipped cream over the trifle and pile the remaining berries on top. Dust with icing sugar if desired.
Step 14: Serve, ensuring each serving includes layers of cake, jelly, custard, cream, and berries for the perfect balance.

Step 15: Homemade Custard: In a large saucepan, bring milk, 1/4 cup sugar, and vanilla to a simmer over medium heat without boiling.
Step 16: In a bowl, whisk remaining 1/4 cup sugar with egg yolks, then whisk in cornflour until smooth.
Step 17: Gradually whisk half the hot milk mixture into the yolk mixture to temper, then slowly add the rest, whisking constantly. Pour mixture back into the saucepan.

Step 18: Over low heat, whisk constantly until thickened, about 45 seconds, then remove from heat.
Step 19: Pour custard into a bowl, cover surface with cling wrap, and cool to room temperature before using in the trifle.

Tips & Variations

Use your favorite fruit-flavored liquor or juice to customize the flavor of the jelly layer.

If you don’t have gelatine powder, gelatin sheets can be substituted according to package instructions.
For extra texture, add layers of canned fruit or nuts between layers of custard and jelly.
Leftover egg whites can be used to make meringues or folded into whipped cream for added volume.

Ensure the jelly is partially set before adding custard and the second jelly layer to maintain distinct layers.

Storage

Store the assembled trifle covered in the refrigerator for up to 2 days for the best texture and freshness. Avoid freezing as the jelly and custard layers may separate. When ready to serve, give the whipped cream a quick freshening whip if needed.

How to Serve

The dish is a layered dessert served on a white plate, resting on a white marbled texture. The bottom layer is a soft, pinkish cake with a slightly crumbly texture. Above that is a smooth, pale yellow creamy layer. The middle contains a thick, dark red fruit jelly layer. The top layer is a thick, fluffy white cream, decorated with fresh red raspberries, sliced strawberries, dark blue blueberries, and a sprig of green mint leaves. A spoonful of the dessert is scooped out, showing all the layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this trifle ahead of time?

Yes, you can prepare the trifle up to 2 days in advance. Just cover and refrigerate. The flavors will meld beautifully, but avoid freezing to keep layers intact.

What can I use instead of gelatine?

If you prefer a vegetarian option, you can use agar-agar powder instead. Follow the package instructions for setting fruit juices, but note the texture may be slightly different.