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Dessert · Australian

Christmas Trifle

Layered Aussie Christmas trifle with sponge, berry jelly, custard and cream. Built over two days so every layer sets properly before serving.

Prep
45 min
Cook
10 min
Total
10 hr 30 min
Serves
12

Updated

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Ready in 10 hr 30 min, serves 12.

Total time
10 hr 30 min
Serves
12
Course
Dessert
Cuisine
Australian
Ingredients
17
Steps
6

Make ahead / storage: Best eaten within a day of adding the cream topping.

Christmas trifle in a glass bowl with sponge, berry jelly, custard and cream layers topped with strawberries and flaked almonds

A good trifle is really a timing exercise more than a cooking one. Each layer needs to be fully set before the next goes on, otherwise custard sinks into warm jelly or cream slides straight into soft custard, and you end up with something that tastes fine but looks muddy in the glass. Spreading the work over two days solves this without much extra effort.

Sponge fingers or a plain butter cake work better here than a very soft or very dry cake, something sturdy enough to hold its shape once it's soaked in juice and sherry but soft enough to still give when you spoon through it. Day-old cake is actually easier to work with than fresh, it soaks up the liquid without falling apart.

The sherry is traditional and worth including if you're serving adults only, it cuts through the sweetness of the jelly and custard. For a version kids can eat, leave it out and add an extra splash of orange juice instead, the trifle doesn't lose much.

Make the jelly and custard a day ahead so both are completely cold and set before you start layering. Add the cream and any fresh fruit on top only a few hours before serving, cream sitting on a trifle overnight tends to weep a little liquid onto the layer below.

Recipe

Christmas Trifle

Prep
45 min
Cook
10 min
Total
10 hr 30 min
Serves
12

Ingredients

12 Servings

Sponge layer

Jelly

Custard

Topping

Method

  1. Step 1: Make the jelly first, a day ahead if possible. Dissolve the jelly crystals in the boiling water, stirring until no grains remain, then stir in the cold water. Pour into a large glass or ceramic bowl, stir through the frozen berries, and refrigerate until fully set, at least 4 hours.

  2. Step 2: Make the custard. Whisk the egg yolks, sugar and cornflour together in a bowl until pale. Heat the milk and cream in a saucepan until just steaming, then pour slowly into the egg mixture, whisking constantly.

  3. Step 3: Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5 minutes. Stir in the vanilla, then pour into a bowl, cover with plastic wrap pressed onto the surface, and refrigerate until cold and set, at least 4 hours.

    Tip: Pressing plastic wrap directly onto the custard stops a skin forming on top, a skin leaves lumps once you stir the custard to layer it.

  4. Step 4: To assemble, arrange the sponge fingers or cake cubes in the base of a large trifle bowl. Combine the orange juice and sherry and drizzle over the sponge, then dot with small spoonfuls of jam.

  5. Step 5: Break up the set jelly gently with a spoon and layer it over the sponge. Spoon the cold, set custard over the jelly layer and smooth the top.

  6. Step 6: Refrigerate for at least 1 hour so the layers firm up against each other. Up to a few hours before serving, spread or pipe the whipped cream over the custard, then top with sliced strawberries and toasted almonds.

Tips

  • Use day-old sponge or cake rather than fresh. It holds its shape once soaked instead of turning to mush under the jelly layer.
  • Make sure the custard is completely cold before it goes onto the jelly, warm custard will start melting the jelly layer underneath it.
  • If you're building this in individual glasses rather than one large bowl, the layers set faster since there's less volume, 2-3 hours for the jelly and custard is usually enough.

Variations

  • Alcohol-free: skip the sherry and use an extra splash of orange juice in the soaking liquid, good for a trifle that kids will be eating too.
  • Tropical version: swap the berries and jam for mango and passionfruit pulp, and use a vanilla sponge instead of jam-filled sponge fingers.
  • Gluten-free: use a gluten-free sponge or butter cake, the jelly, custard and cream layers are all naturally gluten-free.

Storage and make-ahead

Best eaten within a day of adding the cream topping. Covered and refrigerated, the fully assembled trifle keeps for up to 2 days, though the cream layer softens and a little liquid may pool at the base over time. The jelly and custard layers alone keep well for up to 3 days before assembling.

Nutrition per serving, estimated

Calories
420
Protein
6g
Carbs
38g
Fat
27g

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