Holiday Berry Trifle Recipe
Get ready to impress your loved ones with a stunning dessert that screams celebration! The Holiday Berry Trifle Recipe is not only visually appealing but also bursting with flavors. It comes together effortlessly, making it perfect for those busy holiday occasions. Each layer harmonizes beautifully, creating a balance of sweetness and tartness that is simply irresistible.
Recipe Information
Prep Time: 50 minutes
Cook Time: 25 minutes
Total Time: 3 hours 10 minutes (plus cooling time)
Servings: 12
Difficulty Level: Medium
Nutrition Information (per serving)
Calories: 380
Protein: 6g
Carbohydrates: 42g
Fat: 20g
Fiber: 1g
Sugar: 27g
Sodium: 120mg
Why Make Holiday Berry Trifle Recipe
The Holiday Berry Trifle Recipe is the epitome of indulgence while still being a relatively light dessert option. It showcases seasonal fruits alongside a creamy custard and sponge cake, ensuring everyone at the table will be satisfied. This trifle is versatile; you can adapt the fruits based on what’s available or on your family’s favorite flavors. Its elegant presentation also makes it a showstopper for any gathering.
How to Make Holiday Berry Trifle Recipe Step by Step
Ingredients
3 large eggs, room temperature
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/2 tsp baking powder
3 cups regular cranberry juice
1 1/2 tbsp unflavored gelatin
1 cup strawberries, halved
1/4 cup granulated sugar (optional, depending on juice tartness)
2 cups full-fat milk
1/2 cup granulated sugar
4 large egg yolks
1/4 cup corn starch
2 oz white chocolate, chopped
1 cup mascarpone cheese
2 tbsp orange liquor (optional)
1/2 cup heavy cream
1/3 cup powdered sugar
1 tsp vanilla extract
2 punnets strawberries
1 punnet raspberries
1 punnet blueberries
Fresh mint leaves
Directions
Preheat the oven to 350°F. Line the bottom of a 9-inch cake pan with parchment paper. Beat the eggs on high speed for about 1 minute, then gradually add sugar and continue beating until the mixture is thick and fluffy, approximately 10 minutes. In a separate bowl, whisk together flour and baking powder, then sift this into the egg mixture. Gently fold with a spatula until combined, stopping when no flour streaks remain to avoid deflating the batter. Pour into the prepared pan and bake for 23 to 25 minutes until golden. Cool for 5 minutes in the pan, then loosen edges, transfer to a wire rack, and peel off parchment. Store in an airtight container once cool.
Wash and hull strawberries, halving them. Heat half of the cranberry juice until it just simmers, then remove from heat and stir in sugar if using. Sprinkle gelatin over the remaining cold juice and let it sit for 2 minutes, stirring occasionally. Combine warm juice with gelatin mixture and pour into the trifle bowl. Refrigerate until semi-firm, about 2 to 3 hours. Distribute strawberries around the sides and center of the jelly. Chill until fully firm, at least 3 hours or overnight.
Whisk egg yolks, 1/3 cup milk, sugar, and cornstarch in a large bowl. Heat remaining milk over medium heat until simmering, gradually whisk into yolk mixture, then return to the pan and cook over medium heat, whisking constantly, until thickened and able to mound on a spoon (about 5 to 7 minutes). Remove from heat, strain through a fine sieve into a bowl, and stir in chopped white chocolate until melted. Cover with plastic wrap directly on the surface and refrigerate until cold, at least 4 hours or overnight.
Before assembling, fold mascarpone cheese and orange liquor until combined. In another bowl, beat heavy cream, powdered sugar, and vanilla until fluffy with soft peaks. Fold half the whipped cream into the mascarpone to lighten, then fold in the rest until smooth.
Pour chilled white chocolate custard over the jelly layer. Crumble the sponge cake over the custard, then sprinkle with a mixture of strawberries, raspberries, and blueberries. Spread the mascarpone cream evenly on top. Decorate with extra berries, fresh mint leaves, and a dusting of powdered sugar for a festive finish.
How to Serve Holiday Berry Trifle Recipe
Serve this delightful trifle cold, perfect for a festive dessert buffet. It pairs wonderfully with a cup of coffee, or you can enjoy it with a scoop of vanilla ice cream to enhance the indulgence. For a lighter option, consider serving alongside a fresh green salad for a balanced treat.
How to Store Holiday Berry Trifle Recipe
Store any leftovers in the refrigerator, covered with plastic wrap or in an airtight container, for up to three days. This dessert is best enjoyed fresh, but you can keep the components separate and assemble them just before serving for optimal freshness. Freezing is not recommended, as the custard and whipped cream may separate once thawed.
Expert Tips for Cooking Holiday Berry Trifle Recipe
- Before you start, ensure all your ingredients are at room temperature for a smoother batter and custard.
- If you want to minimize the sweetness, feel free to adjust the sugar in the jelly and cream layers according to your taste.
- Adding a splash of citrus juice to the cranberry juice can elevate the flavor profile.
- Chill the equipment (mixing bowls, beaters) before whipping the cream for extra fluffy results.
- Experiment with different berries or even layers of lemon curd for unique variations.
Delicious Variations of Holiday Berry Trifle Recipe
- Substitute the white chocolate with dark chocolate for a richer flavor.
- For a tropical twist, use mango puree instead of cranberry juice, and mix in tropical fruits like pineapple and kiwi.
- Replace the vanilla extract with almond extract for a nutty flavor that pairs wonderfully with the berries.
This Holiday Berry Trifle Recipe is sure to be a hit at your next gathering. Its combination of vibrant flavors and lovely presentation makes it a dessert to remember. Embrace its ease of preparation and make it your festive signature dish!
Holiday Berry Trifle
Ingredients
Method
- Preheat the oven to 350°F. Line the bottom of a 9-inch cake pan with parchment paper.
- Beat the eggs on high speed for about 1 minute, then gradually add sugar and continue beating until the mixture is thick and fluffy, approximately 10 minutes.
- In a separate bowl, whisk together flour and baking powder, then sift this into the egg mixture. Gently fold with a spatula until combined.
- Pour into the prepared pan and bake for 23 to 25 minutes until golden. Cool for 5 minutes in the pan, then loosen edges, transfer to a wire rack, and peel off parchment.
- Wash and hull strawberries, halving them.
- Heat half of the cranberry juice until it just simmers, then remove from heat and stir in sugar if using.
- Sprinkle gelatin over the remaining cold juice and let it sit for 2 minutes, stirring occasionally.
- Combine warm juice with gelatin mixture and pour into the trifle bowl. Refrigerate until semi-firm, about 2 to 3 hours.
- Distribute strawberries around the sides and center of the jelly. Chill until fully firm, at least 3 hours or overnight.
- Whisk egg yolks, 1/3 cup milk, sugar, and cornstarch in a large bowl.
- Heat remaining milk over medium heat until simmering, gradually whisk into yolk mixture, then return to the pan.
- Cook over medium heat, whisking constantly, until thickened and able to mound on a spoon (about 5 to 7 minutes).
- Remove from heat, strain through a fine sieve into a bowl, and stir in chopped white chocolate until melted.
- Cover with plastic wrap directly on the surface and refrigerate until cold, at least 4 hours or overnight.
- Before assembling, fold mascarpone cheese and orange liquor until combined.
- In another bowl, beat heavy cream, powdered sugar, and vanilla until fluffy with soft peaks.
- Fold half the whipped cream into the mascarpone to lighten, then fold in the rest until smooth.
- Pour chilled white chocolate custard over the jelly layer.
- Crumble the sponge cake over the custard, then sprinkle with a mixture of strawberries, raspberries, and blueberries.
- Spread the mascarpone cream evenly on top.
- Decorate with extra berries, fresh mint leaves, and a dusting of powdered sugar for a festive finish.
