• Partnered with
  • Serves 10
  • 30 mins prep
  • 5 mins cook
  • 60 mins marinate

Classic Christmas trifle

This traditional Christmas dessert is absolutely divine, layered with fresh strawberry and raspberry jelly, creamy mascarpone custard and sherry soaked sponge cake. Perfection!

Ingredients

Classic Christmas trifle

  • 2 x packets raspberry jelly crystals
  • 500 g small strawberries
  • 250 g raspberries
  • 200 g sponge cake, cut into 3cm cubes
  • 1/3 cup (80ml) sweet sherry
  • 500 g mascarpone cheese
  • 2 x 500g cartons vanilla bean custard (see tips)
  • 600 ml thickened (heavy) cream
  • 2 tbsp icing sugar (confectioners' sugar)
  • 2 tbsp flaked natural almonds, roasted

Steps

Classic Christmas trifle

  1. Make jelly according to directions on packet; pour into a 3 litre (12-cup) glass serving bowl.
  2. Cut 250g of the strawberries in half; add to the jelly with half the raspberries. Refrigerate for 1 hour or until jelly is almost set.
  3. Place cake in a medium bowl, sprinkle with sherry; toss to coat.
  4. Beat mascarpone and custard in a large bowl with an electric mixer until soft peaks form. Spoon custard mixture over jelly, then top custard with sherry-soaked cake.
  5. Beat cream and half the sifted icing sugar in a large bowl with an electric mixer until soft peaks form. Spoon cream over cake.
  6. Serve trifle topped with remaining raspberries and strawberries, then flaked almonds. Dust with remaining icing sugar.
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