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Christmas Cranberry and Berry Trifle Recipe

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★★★★★

4.8 from 108 reviews

A classic festive Christmas trifle made with layers of Madeira cake soaked in orange liquor, cranberry jelly, fresh berries, creamy custard, and topped with whipped cream. This crowd-pleasing dessert is elegant yet simple to assemble with vibrant colors and refreshing flavors, perfect for holiday celebrations.

Ingredients

Scale

Cake and Liquor Layer

  • 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)

Cranberry Jelly

  • 7 tsp gelatine powder
  • 6 cups cranberry juice, original (with sugar added, not No Added Sugar)

Fruit

  • 500 to 750g (1 to 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 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

Instructions

  1. Prepare Cake Layer: Cut the Madeira or Pound cake into 2 cm (0.8 inches) cubes and arrange them to cover the bottom of a 3.5 L (3.5 qt) trifle dish. Sprinkle the cake evenly with the orange liquor or juice to soak.
  2. Add Optional Strawberries: Scatter half to one punnet of halved strawberries over the soaked cake if desired for extra fruitiness and decoration.
  3. Make Cranberry Jelly: Pour half (3 cups/750 ml) of the cranberry juice into a saucepan and heat over medium heat until simmering, then remove from heat. In a large bowl, sprinkle the gelatine powder evenly over the remaining room temperature cranberry juice and whisk to start dissolving. Slowly whisk in the hot cranberry juice until the gelatine is completely dissolved.
  4. Pour Jelly Layer 1: Carefully pour half of the warm jelly liquid down the side of the trifle dish so it submerges the cake pieces. Refrigerate uncovered for 1 1/2 hours until the jelly is partly set but still able to support a strawberry placed on top.
  5. Set Aside Remaining Jelly: Pour the remaining jelly into a bowl and leave at room temperature; do not refrigerate yet.
  6. Make Custard: Bring milk, 1/4 cup sugar, and vanilla to a gentle simmer in a saucepan over medium heat without boiling. In a separate bowl, whisk together the egg yolks, remaining 1/4 cup sugar, and cornflour until smooth. Gradually pour about 1/2 cup of the warm milk mixture into the egg mixture while whisking, then slowly add the rest of the milk mixture. Pour back into the saucepan and cook over low heat, whisking constantly until thickened (around 45 seconds). Remove immediately from heat and cover with cling wrap pressed onto the custard surface. Allow to cool to room temperature.
  7. Custard Layer: Remove the trifle from the fridge and whisk the room temperature custard to loosen. Spoon it gently over the partly set jelly, smoothing the surface and pressing against the dish walls to seal the jelly and prevent color bleeding. Refrigerate uncovered for 1 hour until custard firms slightly, just enough to hold the next jelly layer.
  8. Partially Set Remaining Jelly: Whisk the leftover jelly in the bowl and refrigerate for about 1 hour, checking at 30 minutes, until it becomes spoonable but not fully set (sloppy consistency to avoid a broken glass look in the trifle).
  9. Jelly Layer 2 and Fruit: Remove trifle and jelly from the fridge. Carefully spoon the partially set jelly over the custard layer and smooth the surface. Scatter one punnet of halved strawberries or a mix of raspberries and strawberries over the jelly. Refrigerate for at least 3 hours or up to 48 hours until fully set and ready to assemble.
  10. Cream Topping: Just before serving, beat the heavy cream with sugar and vanilla extract until softly whipped and light peaks form.
  11. Assemble Final Layer: Top the set trifle with the whipped cream and pile the remaining berries (blueberries, raspberries, and strawberries) on top. Dust with icing sugar for a festive finish.
  12. Serve: Ensure every serving includes a portion of each layer — cake, jelly, custard, cream, and berries — for balanced flavor and texture.

Notes

  • Note 1: Madeira or Pound cake is ideal for its sturdy texture that holds up to soaking without turning mushy.
  • Note 2: Use cranberry juice with sugar added for proper gelatin setting and sweetness; gelatine dissolves fully when dissolved over warm liquid and whisked properly to avoid lumps.
  • Note 4: Vanilla bean paste or extract enhances custard flavor, but vanilla bean paste gives a more pronounced vanilla taste and specks for visual appeal.
  • Note 5: To avoid jelly setting too firmly and causing a broken glass effect when layering, partially set the jelly to a spoonable consistency before adding the next layer.
  • Note 7: Leftover egg whites can be used for meringues or other recipes, minimizing waste.
  • The trifle can be prepared up to 48 hours in advance for convenience and flavor melding.

Keywords: Christmas Trifle, Holiday Dessert, British Dessert, Layered Dessert, Festive Recipe, Cranberry Jelly, Custard, Whipped Cream, Fruits

Find it online: https://flavorsbymaya.com/christmas-cranberry-and-berry-trifle-recipe/