Ah, Christmas! Lists are lengthening, there are flurries of discussion over who is making what dish, countdowns are creeping closer and there is a hum of excitement in the air. Gifts are being closeted away, hidden from the reach of prying eyes. We reach the ‘lasts’ of everything, a little bewildered on how the moment arrived so soon.
I love this part of the year. The pantry is stocked to the brim with deliciously decadent ingredients and I while away minutes wondering how to pair this flavour with that. Baking, assembling, mixing, stirring… memories are embedded in the scents and smells, the tastes and sensations of Christmas.
I’m also all about efficiency. Christmas treats that can be whipped together in no time and still taste delicious? So down with that. If you are on the list for bringing dessert this year and you are despairing over what to make, I have one word for you.
Trifle.
You can never go wrong with trifle. The cake, the custard, the jelly, the cream… It all marries wonderfully with a sense of decadence that belies the ease of assembly – the simple fact that you just had to put it together. And the combinations – I’ve gone a little overboard in the versions I’ve tried so far, and the list of possibilities is endless. The only catch is that you should start making it a day or two before you need it – the jelly needs time to set, and then the flavours settle beautifully when you leave it overnight.
I have also discovered the wonders of gelatin – using it to make espresso jelly, champagne jelly and sour cherry jelly as well. It takes a little longer to set than packet jelly, but I love the freedom of being able to convert any delicious liquid into something more.
Here are a few of my favourite trifle recipes:
Black Forest Trifle
This has to be at the top of the list. The tartness of the sour cherries pairs perfectly with the creaminess of the custard, and chocolate cake is divine in trifle.
Ingredients
1 680g jar sour cherries
1 packet raspberry jelly (or 2 if you prefer more!)*
1 carton of custard (or use recipe below)
600ml thickened cream
Kirsch or Creme de Cassis (blackcurrant liqueur)
Ready made chocolate sponge cake
Dark chocolate (for the top)
*You can choose to use the sour cherry juice to make jelly instead if you prefer. Just sprinkle three tsp of gelatin over 2 tbsp of water, heat in the microwave on low heat for 30 seconds and stir in the sour cherries with their juice. Refrigerate until set.
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Method – Jelly (Two days prior)
1. Make jelly according to packet instructions (or make your own), adding in sour cherries to the mixture. Leave to set.
Method – Trifle Assembly (One day prior)
1. Whip cream (with a dash of vanilla essence and a tablespoon of icing sugar if desired) until soft peaks form.
2. Cut cake into smaller layers.
3. Assemble trifle by placing a layer of chocolate cake over the bottom of trifle dish. Drizzle with a little of the liqueur.
4. Place a covering of the sour cherry jelly over the cake.
5. Pour on enough custard to lightly cover.
6. Spoon over a layer of cream.
7. Repeat steps 3-6 until you have a completed trifle.
8. Set aside in the refrigerator overnight.
9. Just before serving, grate dark chocolate (or sift cocoa powder) over the top.
Raspberry and Champagne Trifle
This one is not for the kids! It is a little more involved than the previous recipe, but well worth the effort. It is based upon a Gabriel Gate recipe that I adapted for our recent French Banquet.
Ingredients- Champagne Jelly (Make two days prior)
1 bottle of champagne
6 teaspoons gelatin
2 cups apple juice
1/2 cup white sugar
Ingredients- Custard (Make two days prior)
500ml milk
1 tsp vanilla extract
4 egg yolks
100g caster sugar
50g plain flour, sifted
Ingredients – Trifle (Assemble one day prior)
1 packet of savoiardi biscuits
300g frozen raspberries (plus extra for the top)
400 ml thickened cream
2 oranges
Cointreau
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Method – Champagne Jelly (Two days prior)
1. Pour apple juice into heatproof bowl and sprinkle gelatin on top. Let sit until gelatin softens (about five minutes).
2. Add sugar then cook in microwave on low heat until dissolved, pausing to stir every so often. Do not let mixture come to the boil.
3. Let mixture cool (you can use an ice bath if you wish to speed up the process).
4. When the mixture is lukewarm pour in the bottle of champagne. Stir and then pour into the bottom of the trifle dish so that it comes up one third to one half of the way up the sides (depending on your tastes).
5. Mix in frozen raspberries.
6. Cover and chill until set.
Method – Custard (Two days prior)
1. Pour milk and vanilla essence into a microwave safe bowl. Microwave until hot (do not boil).
2. Whisk egg yolks and sugar until creamy in a large separate microwave safe bowl. Gently mix in flour.
4. Carefully pour a little of the hot milk into the egg mixture while whisking. Continue to add the rest of the milk until incorporated.
5. Return to the microwave for one minute at a time, whisking at each pause, until the custard is thickened.
6. Cover with plastic wrap and refrigerate until cold.
Method – Assembly (One day prior)
1. Peel oranges and remove all white pith. Slice thinly and place into a bowl. Drizzle with Cointreau.
2. Whip cream until soft peaks form (add in 1 tsp vanilla extract and 1 tbsp of icing sugar if desired before whipping).
3. Carefully layer savoiardi biscuits on top of the champagne jelly.
4. Arrange layer of oranges on top.
5. Pour half of the custard onto the oranges.
6. Place another layer of savoiardi biscuits.
7. Pour on remaining custard.
8. Spoon cream onto the top and smooth to the edges of the trifle bowl.
9. Chill overnight.
10. Just before serving, carefully place (fresh or frozen) raspberries onto the top of the trifle.
Espresso and Chocolate Trifle
Another adult version, but have you ever had espresso jelly? Mmm. I first made this with chocolate mousse but it was far too rich for anyone to even get through half of their servings. Chocolate custard is a much better option.
Ingredients – Espresso Jelly (Two days prior)
4 tsp gelatin
3 tbsp cold water
3 cups of freshly brewed espresso coffee (hot)
1/3 cup caster sugar
1/3 cup of Tia Maria/Kahlua (if desired)
Ingredients – Trifle
1 900g carton of chocolate custard
Ready made chocolate or plain sponge cake
600ml thickened cream
Cocoa (for the top)
Roasted macadamia nuts/flaked almonds (if desired)
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Method – Espresso Jelly (Two days prior)
1. Sprinkle gelatin over water in microwave safe bowl. Allow it to soften.
2. Microwave on low heat for about 30 seconds until dissolved.
3. Stir in sugar, hot coffee and coffee liqueur until sugar has dissolved.
4. Chill until set.
Method – Assembly (One day prior)
1. Whip cream (with 1 tsp vanilla extract and 1 tbsp of icing sugar if desired) until soft peaks form.
2. Cut cake into layers.
3. Assemble trifle by placing a layer of chocolate cake over the bottom of trifle dish.
4. Spoon over a layer of the espresso jelly.
5. Pour on enough chocolate custard to lightly cover.
6. Cover with a light layer of cream.
7. Repeat steps 3-6 until you have a completed trifle.
8. Set aside in the refrigerator for at least 2 hours, or preferably overnight.
9. Just before serving, scatter roasted macadamias/flaked almonds and sift some cocoa powder over the top.
Cherry and Mango Trifle
This one is much more kid-friendly, and very much suited to the hot weather we usually have over Christmas. I love the tang of the cherries and mangoes and how well they pair with the creaminess of the custard.
Ingredients – Sour Cherry Jelly (Two days prior)
3 tsp gelatin
2 tsp cold water
1 680g jar of sour cherries
Ingredients – Trifle (Assemble one day prior)
1 packet savoiardi biscuits
1 kg carton of custard
600ml thickened cream
2 mangoes
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Method – Sour Cherry Jelly (Two days prior)
1. Sprinkle gelatin over the cold water in a microwave safe bowl and allow to soften.
2. Microwave on low heat for 30 seconds until dissolved.
3. Stir in sour cherries and the juice and mix.
4. Chill until set.
Method – Trifle Assembly (One day prior)
1. Whip cream (with 1 tsp vanilla extract and 1 tbsp of icing sugar if desired) until soft peaks form.
2. Peel mangoes and cut into thin slices.
3. Assemble trifle by placing a layer of savoiardi biscuits over the bottom of trifle dish.
4. Spoon over a layer of the sour cherry jelly.
5. Place layer of mango over the top.
6. Pour on enough custard to lightly cover.
7. Cover with a light layer of cream.
7. Repeat steps 3-7 until you have a completed trifle (I made the final layer of mine the sour cherry jelly, but you can do what you like).
8. Set aside in the refrigerator overnight.
Let me know your favourite trifle recipes down below… or any other great recipes you love making for Christmas. I love discovering new ideas for delicious desserts!
