Classic Christmas Trifle
Is it even Christmas without a trifle? This classic version of the festive favourite is easy to make and thoroughly yummy!
How long will it take?
6 ½ hours
What’s the serving size?
Serves 12
What do I need?
- 1 x 85 g packet raspberry jelly
- 250 mL boiling water
- 250 mL cold water
- 500 g jam rolls
- ½ cup sherry
- 1 kg vanilla custard
- 1 x 825 g can peaches, drained and roughly chopped
- 500 g strawberries, hulled and halved
- 125 g blueberries
- 1 ½ cups cream
- 1 tsp vanilla extract
- 1 tbsp caster sugar
How do I make it?
- Make jelly by adding jelly crystals to a bowl with boiling water. Whisk until crystals have dissolved. Add cold water and stir well. Refrigerate overnight or until set. When set roughly chop.
- Slice jam rolls into 1-centimetre-thick slices. Arrange jam roll around the base and walls of the trifle bowl. Drizzle half the sherry over the jam rolls.
- Spoon half the custard into the bowl, then add half the peaches, half the jelly, half the strawberries and half the blueberries. Add a thin layer of custard, then add another layer of jam roll slices and drizzle with remaining sherry. Top with remaining custard, peaches, jelly, strawberries (reserve some for the top), and blueberries (reserve some for the top). Cover with clingfilm and refrigerate for at least 4 hours or until ready to serve.
- To serve, whisk cream, vanilla extract and sugar to medium peaks. Spoon cream over trifle and decorate with reserved strawberries and blueberries.
TOP TIPS
- If you want a zero-alcohol trifle you can substitute the sherry for orange or apple juice.
- This recipe is designed for a 3 ½ litre trifle bowl. Adjust quantities to suit different sized bowls.
- Trifle is best made the day before serving as this allows the flavours to fully meld
