Description
A classic Christmas Trifle featuring layers of Madeira cake soaked in fruit-flavored liquor or juice, real cranberry jelly, fresh berries, rich vanilla custard, and lightly sweetened whipped cream. This festive dessert combines textures and flavors for a stunning holiday centerpiece that serves 10 to 14 people.
Ingredients
Scale
Cake and Jelly
- 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)
- 7 tsp gelatine powder
- 6 cups cranberry juice, original (with sugar added)
Fruits
- 500 – 750g (1 – 1.5 lb) strawberries, halved
- 1 punnet blueberries
- 1 punnet raspberries
Whipped Cream
- 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 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
- Prepare Cake Base: Cut the Madeira or Pound cake into 2 cm (0.8″) cubes. Arrange a layer of these cubes at the bottom of a 3.5 L (3.5 qt) trifle dish. Sprinkle the cake generously with the fruit-flavored liquor or juice to soak the cake.
- Make the Cranberry Jelly: Dissolve 7 tsp gelatine powder in a small amount of warm water as per package instructions. Heat 6 cups of cranberry juice until hot but not boiling, then whisk in the dissolved gelatine until fully combined. Pour the jelly mixture over the soaked cake layer evenly. Refrigerate to set completely, ideally overnight.
- Prepare the Custard: In a mixing bowl, whisk together 4 egg yolks, 1/4 cup caster sugar, and 1/2 cup cornflour until smooth. Meanwhile, heat 3 cups of milk with 1 tsp vanilla bean paste in a saucepan until just below boiling. Gradually whisk the hot milk into the egg mixture to temper, then return the mixture to the saucepan. Cook over medium heat, stirring constantly until thickened to custard consistency. Remove from heat and cool slightly, then refrigerate.
- Prepare the Whipped Cream: In a chilled bowl, whip 2 1/2 cups heavy cream with 3 tbsp white sugar and 1 1/2 tsp vanilla extract until soft peaks form. Keep refrigerated.
- Assemble the Trifle: Once the jelly layer has set, spread a layer of custard over the jelly. Then add a generous layer of the fresh halved strawberries, blueberries, and raspberries. Finally, top with the whipped cream layer. Optionally, scatter extra halved strawberries on top for garnish.
- Chill and Serve: Refrigerate the assembled trifle for at least a few hours or overnight to allow flavors to meld and layers to set further. Serve chilled.
Notes
- Use real cranberry juice with sugar to make the jelly for best flavor; avoid artificially flavored jellies.
- The jelly must be prepared and set a day in advance to allow the trifle to assemble properly.
- You can substitute fruit-flavored liquor with juice if preferred for a non-alcoholic version.
- Leftover egg whites can be saved for meringues or other recipes.
- This recipe is ideal for 10 to 14 servings, perfect for holiday gatherings.
- The video for this recipe will be updated next year; meanwhile, follow these written instructions for a phenomenal trifle.
Nutrition
- Serving Size: 1 slice (approx. 200g)
- Calories: 350
- Sugar: 32g
- Sodium: 85mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 120mg
