Christmas Trifle
A festive dessert featuring layers of sponge cake, custard, whipped cream, and fresh fruits, perfect for holiday gatherings.
Ingredients
For the Trifle
- 1 large Sponge Cake Store-bought or homemade, cut into cubes
- 2 cups Vanilla Custard You can use chocolate or plant-based custard as a substitute
- 2 cups Whipped Cream Freshly whipped; can use a dairy-free alternative
- 1 cup Fresh Fruit Strawberries, raspberries, blueberries, or peaches
- 1/2 cup Sherry or Fruit Juice To soak the sponge cake
Instructions
Preparation
- Prepare the Sponge Cake: If making from scratch, bake your sponge cake according to your favorite recipe. Allow it to cool, then cut it into even cubes. If using store-bought, slice it into bite-sized pieces.
- Make the Custard: If you are using a packaged custard, prepare it according to the instructions. For homemade custard, whisk together milk, sugar, and egg yolks over medium heat until thickened. Keep it chilled.
- Whip the Cream: In a mixing bowl, whip heavy cream until soft peaks form. Sweeten with a bit of powdered sugar and vanilla extract if desired.
Assembly
- Layering: In a large glass trifle bowl or individual serving glasses, begin with a layer of sponge cake at the bottom. Drizzle it with sherry or juice to soak it lightly.
- Add Custard and Fruits: Scoop half of the custard over the sponge layer, then add a layer of fresh fruit. Repeat the layers until you reach the top of the bowl, finishing with whipped cream.
- Decorate: Garnish with a generous mound of whipped cream and an array of fruit. Add mint leaves or chocolate shavings for an extra festive flair.
Chill and Serve
- Chill: Cover and refrigerate for at least 4 hours, ideally overnight, to let the flavors develop.
- Serve: Scoop generous portions and enjoy the luxurious layers of holiday cheer.
Notes
This trifle can be made up to a day in advance; it is best enjoyed within 48 hours for optimal freshness. Be sure not to overly soak the sponge to avoid mushiness.