Description
Festive holiday charms shine through this classic Christmas trifle, layering rich custard, fluffy sponge, and sparkling fruits into a stunning dessert centerpiece. Guests will dive into delightful spoonfuls of seasonal joy, celebrating sweet memories with each creamy, berry-studded bite.
Ingredients
Scale
Main Ingredients:
- 1 large sponge cake, cut into cubes (store-bought or homemade)
- 2 cups fresh strawberries (washed, hulled, and sliced)
- 2 cups fresh raspberries
- 16 ounces raspberry jam, or preserves
Liquid and Gelatin Components:
- 6 ounces red gelatin (strawberry or raspberry flavor)
- 1 cup boiling water
- 1 cup cold water
- 1/2 cup cranberry juice, or sweet sherry for an alcohol version
- 4 cups cold whole milk
Cream and Topping Ingredients:
- 6.8 ounces vanilla or white chocolate instant pudding mix (two 3.4-ounce packages)
- 1/2 cup powdered sugar, divided in half between the pudding layer and the heavy cream layer
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- A few fresh mint leaves, for garnish
Instructions
- Carefully cube sponge cake and arrange evenly across the bottom of a trifle dish. Gently drizzle cranberry juice or sherry to lightly moisten the cake without saturating.
- Pour cooled red gelatin smoothly over cake layer using the back of a spoon. Refrigerate for 30-45 minutes until gelatin sets softly but remains slightly wobbly.
- Whisk pudding mix with cold milk and powdered sugar until smooth and thickened. Carefully spread pudding in an even layer over the set gelatin, ensuring complete coverage.
- Microwave raspberry jam briefly to soften, then combine with sliced strawberries and raspberries. Distribute fruit mixture gently across the pudding layer, creating an colorful fruity spread.
- Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Carefully spread whipped cream over the fruit layer, creating elegant peaks and swirls.
- Decorate the top with additional fresh berries and a delicate sprig of mint. Dust lightly with powdered sugar to create a festive, snow-like appearance that enhances the holiday aesthetic.
Notes
- Drizzle cranberry juice or sherry sparingly to add flavor without making the sponge cake soggy, ensuring a perfect texture balance.
- Use the back of a spoon to distribute gelatin evenly, preventing unwanted holes and creating a smooth, uniform layer.
- Gently warm raspberry jam to make it easier to mix with berries, enhancing the fruit’s natural sweetness and spreading consistency.
- Substitute heavy cream with coconut whipped cream and use almond milk in pudding for a lactose-free version that maintains the dessert’s creamy texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: None
- Cuisine: British
Nutrition
- Serving Size: 12
- Calories: 450
- Sugar: 32 g
- Sodium: 100 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg