christmas trifle

Recipe VIDEO above. The one thing that will elevate your Trifle from &quot;ok&quot; to PHENOMENAL is making jelly with real cranberry juice instead of using artifical flavoured jelly. It&#039;s no different to making instant jelly - it&#039;s just that you use fruit juice and gelatine instead of flavoured jelly crystals! Make real jelly, then you can totally get away with using store bought shortcuts for everything else - like the custard and cake. NOTE: I used to use flavourless Aeroplane Jelly for the jelly (click here for the original recipe). It&#039;s no longer available, so the recipe uses plain gelatine instead which was preciously an alternative in the notes. Video not yet refilmed. Will do so next year!

Christmas Trifle

orange

tsp gelatine powder ((Note 2))

strawberries,

punnet blueberries, raspberries

heavy / thickened cream ((or pure whipping cream))

sugar sugar

tsp vanilla extract

milk ((full

caster sugar ((superfine sugar))

vanilla bean paste (or extract) (Note 4)

caster sugar ((superfine sugar), extra)

cornflour / cornstarch

Cut cake into 3 cm / 1.2" cubes. Cover bottom of 3.5 L / 3.5 qt trifle dish with cake (might not use all) and sprinkle with liquor or juice.&nbsp;

Optional extra: Scatter over 1/2 to 1 punnet halved strawberries (this is not in ingredients list).

Put half the cranberry juice into a saucepan over medium heat (3 cups / 750ml). Bring to a simmer, then turn off stove.

Meanwhile, put remaining room temperature cranberry juice into a bowl. Sprinkle gelatine all across surface (don&#039;t dump in one place). Whisk until mostly dissolved.

Pour in hot cranberry juice. Whisk until gelatin is fully dissolved. Proceed with recipe - jelly will be warm.

Cranberry Jelly:

Pour HALF the cranberry jelly liquid carefully over the cake in the trifle dish. Refrigerate uncovered for 1.5 hours until it is partly set – still quite soft, but not watery (ie if you gently place a strawberry on it, it will stay on the surface).

Pour remaining jelly in a bowl and leave on the counter (do not refrigerate).

Meanwhile, make the custard (see below).

Jelly Layer 1:

Remove trifle from fridge. Spoon over the custard, smooth surface, press on glass to seal (stops jelly bleed). Refrigerate for 1 hour until surface has firmed up a bit - just enough to hold the jelly (jelly is soft so custard doesn't need to be fully set).&nbsp;

Put remaining jelly in the fridge at the same time (to thicken a bit, but not too much, see video, so you get a neat, clear layer of jelly - read Note 5). CHECK jelly at 30 minutes, just to ensure it&#039;s not setting too fast.

Custard Layer:

Remove trifle and jelly from fridge. Jelly should be sloppy. Carefully spoon over jelly, smooth surface. Scatter over 1 punnet halved strawberries (or half each raspberries and strawberries). Refrigerate for 3 hours+ (can leave in fridge for 48 hours, until ready to assemble).

Jelly Layer 2:

Cream: Beat cream, sugar and vanilla until softly whipped.

Once jelly is set, just before serving, top with cream, then pile over remaining berries. Dust with icing sugar.&nbsp;

Serve!! PS It is imperative to ensure every servings includes a bit of every layer in the trifle 😂

Assembling:

Bring milk, ¼ cup sugar and vanilla to a simmer in a large saucepan over medium heat. Do not boil.

In a large bowl, whisk together remaining ¼ cup sugar and yolks, then whisk in cornflour until smooth.

While whisking, carefully pour in about ½ cup of milk mixture. Once mixed in, slowly pour in remaining milk while whisking. Once incorporated and smooth, pour back into saucepan.

Return saucepan to stove over low heat. Whisk constantly until it becomes thick and custardy – this will happen quite quickly, about 45 seconds (ie it is liquidy when you start, then suddenly it thickens). Once thickened, remove immediately from heat – it will continue to thicken.

Pour into a bowl and cover with cling wrap, pressing onto surface. Leave on the counter until trifle is ready to layer with custard. Makes 750ml. (Note 5)

Homemade Custard:

Impress your guests with this stunning and delicious English trifle! Made with angel food cake soaked in sherry and jam, custard, and whipped cream, this layered dessert is always a crowd pleaser! Perfect to serve on Christmas, or for those other special occasions!

English Trifle Recipe

5% light cream

tapioca starch

white sugar

vanilla extract

35% whipping cream

icing sugar

layer sponge cake ((can be store-bought or homemade))

strawberry jam (seedless)

sherry

strawberries

almonds

First make the custard layer. In a medium sized bowl, beat the egg yolks until light, creamy and pale yellow.

Add the light cream, tapioca starch, white sugar and vanilla to a small saucepan set over medium heat, whisking until smooth. Remove pan from the heat.

Dribble the hot milk a few drops at a time into the beaten egg yolks in the bowl, beating the egg yolk mixture constantly. Add the hot milk VERY slowly initially to help temper the eggs. Once you’ve dribbled in a bit of milk, you can gradually add more, whisking constantly until all of the milk mixture has been added to the egg yolks.

Add the mixture back to the saucepan and heat the mixture without letting it boil, until it reaches 185 degrees F, and has thickened enough to coat the spoon. Transfer the mixture to a bowl. Cover and refrigerate until well chilled.

Meanwhile, using a beater or electric stand mixer, whip 2 cups of whipping cream with icing sugar until light and fluffy.

Next, using a serrated knife, cut the sponge cake into finger-length pieces. Quickly dip one side of the sponge cake pieces in the sherry and spread the other side with the jam.

Place half of the sponge cake fingers, with the jam side down, in the bottom of a deep cut glass bowl or trifle bowl. Cover evenly with half the custard. Cover custard with half the whipped cream.

Repeat, making a second layer on top of the first layer. Top with fresh sliced strawberries or raspberries and a sprinkle of toasted almonds, if desired. Refrigerate for at least 12 hours.

A Christmas essential and delicious any time of year: Trifle with plenty of sherry!

Classic Trifle

raspberry jelly ((85 grams makes 500 grams))

passionfruit jelly ((85 grams makes 500 grams))

tinned sliced peaches in juice

400 gram jam sponge roll

sherry (apera) ((or any type of fruit juice))

custard powder

caster sugar

milk

300 ml thickened cream ((heavy cream))

Make up both jellies according to the packet instructions but using about 30ml less cold water than instructed.

Pour half of the passionfruit jelly into the bottom of the trifle bowl and add 3-4 sliced strawberries to the jelly. Place in the fridge to set.

Place remaining passionfruit jelly into a small container that will allow you to cut the jelly into cubes once set. Place the raspberry jelly into a separate container and place both jellies in the fridge to set.

Make up the custard by combining the custard powder and sugar with a little of the milk to make a paste. Heat the remaining milk in a saucepan. Once steam starts to rise from the milk and small bubbles form on the surface, add the custard powder paste and whisk the mixture until it thickens. Set aside to cool.

Slice jam sponge roll into rounds that are about 1 1/2cm thick. Once the passionfruit jelly has set in the bottom of the trifle bowl, place rounds around the edge of the bowl so you can see the swirl pattern and then place remaining rounds in the centre to create an even sponge layer.

For the next layer, spoon over your cooled custard and sliced peaches (draining the juice from the peaches first).

Once the jelly is set, cut into cubes and place over custard and peaches to create the next layer of your trifle.

Beat thickened cream and icing sugar until stiff. Use a piping tube to decorate the trifle with cream stars and then add remaining strawberries, sliced or chopped, to the top of the trifle.

The Golden Gaytime is undoubtedly everyone's favourite summer treat. However, Matt Moran's Gaytime trifle perfectly transforms this popular ice cream into an epic layered masterpiece.

Matt Moran's Gaytime trifle

3L caramel gelato, softened

dark (plain

paillete feuilletine (crispy wafer biscuit,

Golden Gaytime ice creams, finely chopped

vanilla gelato, softened

(220 grams) caster sugar

popcorn

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6214059254001&=domain=del

5348771529001-6214059254001

Trifles are the perfect dessert to shared with friends, family and loved ones. Phoebe Wood's recipe features white chocolate and fresh peaches, and will surely go down a treat with everyone.

White chocolate and peach trifle

titanium-strength gelatine leaves

(375 milliliters) peach schnapps

shortbread biscuits, crushed

thickened cream

mascarpone

white chocolate, melted, cooled

peaches, stones removed, sliced

Freeze-dried raspberries and edible flowers (optional), to serve

(110 grams) caster sugar

peach, peeled, skin reserved

vanilla bean paste

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853641748001&=domain=del

5348771529001-5853641748001

Christmas trifles are always an indulgent affair but this one is a little extra. Using Christmas pudding and madeira cake for the base and swapping jelly for tropical fruit makes it rich and sumptuous. Make sure you use a good, thick custard and leave time to allow it to set in the fridge.

Top 6 christmas trifle recipes from across the web

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Christmas Trifle

English Trifle Recipe

Classic Trifle

Matt Moran's Gaytime trifle

White chocolate and peach trifle

Christmas pudding trifle

Top 6 christmas trifle recipes from across the web

The most viewed christmas trifle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Christmas Trifle

English Trifle Recipe

Classic Trifle

Matt Moran's Gaytime trifle

White chocolate and peach trifle

Christmas pudding trifle

The most viewed christmas trifle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine