christmas trifle recipe

It's not Christmas without a perfect trifle. Begin recipe 4 hours ahead. You will need a 2.5L dish and piping bag with plain nozzle.

Fruits of the forest Christmas trifle recipe

(about 300 grams) rhubarb, washed, chopped

orange

(330 grams) caster sugar

vanilla beans, split, seeds scraped

star anise

cherries

raspberries

(125 milliliters) Cointreau

(35 grams) cornflour

(180 grams) pure icing sugar, sifted

(500 milliliters) thickened cream

(500 grams) mascarpone

savoiardi biscuits

freeze-dried

Orange trifle makes a glorious Christmas dessert. Orange jelly is topped with ginger cake, white choc pannacotta and an unapologetically thick layer of Eton Mess cream. Prefer the classic combo of raspberry jelly and custard? Try our traditional English trifle.

Orange and ginger cake trifle

(225 grams) Jamaican ginger cake, cut into 3cm pieces

tbsp triple sec or other orange liqueur

For the jelly

tbsp caster sugar

500 milliliters smooth orange juice,

sachets vege-gel (enough to set 2 pints – check the instructions)

lime

For the panna cotta

double cream

vanilla pod, vanilla

sachet vege-gel (enough to set 1 pint)

white chocolate, chopped

For the Eton Mess cream

meringue nests

For the toppings

tbsp icing sugar

Specialist kit

1.5 litre trifle bowl

For the jelly, put all the ingredients in a saucepan and whisk thoroughly until the vege-gel has dissolved. Bring to the boil over a medium heat, stirring occasionally. Once boiling, remove from the heat, allow to cool slightly, then pour the mixture into the trifle dish. Leave to cool then put the dish in the fridge to set (at least an hour).

Meanwhile, make the panna cotta. Put the cream, vanilla (pod and seeds or paste) and vege-gel in a saucepan, whisk thoroughly, then bring to the boil. Add the chocolate, remove from the heat and whisk until the chocolate has melted. Strain through a fine sieve into a jug, then set aside while you wait for the jelly to set. Give the panna cotta a stir every now and then to help it thicken evenly, but don’t chill it – otherwise it’ll set before it goes in the trifle dish.

Once the jelly has set, put the cake in a bowl and sprinkle over the triple sec, tossing it to ensure an even coating, then arrange the cake on top of the set jelly, squishing the pieces against the glass to create a neat layer. Pour the panna cotta over the top, then put the trifle back in the fridge to set once more (for at least another hour).

Meanwhile, finely zest the orange and set the zest aside. Cut the orange into thin wedges, then lay the pieces flat on a small metal tray. Dust with icing sugar, then either pop the tray under a ferociously hot grill for a minute or 2 or use a blowtorch to char them. Set aside.

Whip the double cream and caster sugar to soft peaks, then crumble in the meringue nests, folding to combine. Spoon the eton mess cream on top of the panna cotta, then top with zest, burnt orange segments and sprinkles.

A colourful and beautiful Christmas trifle that's perfect for Australia's hot summer weather.  It's something my mum and I came up with when I was young and still make to this day.

Christmas Trifle Recipe

300 g Swiss jam roll

vanilla custard

250 ml thickened cream

red jelly

60 ml Baileys Irish cream liqueur

icing sugar mixture

vanilla essence

berries

green jelly

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