Description
A festive and visually stunning Christmas Trifle featuring layers of moist Madeira cake soaked in fruit liquor or juice, fresh berries, a smooth gelatin cranberry layer, rich homemade custard, and fluffy whipped cream. Perfect for holiday gatherings, this dessert combines traditional flavors with a vibrant presentation to delight 10 to 14 guests.
Ingredients
Scale
Cake and Liquor
- 1 x 450g / 14 oz Madeira cake or Pound cake (store bought)
- 1/3 cup orange or other fruit flavored liquor (like Cointreau) or apple, orange or other fruit juice (or 2 tbsp brandy)
Gelatin Layer
- 7 tsp gelatine powder
- 6 cups cranberry juice, original (with sugar added, not no added sugar)
- 500 – 750g (1 – 1.5 lb) strawberries, halved
- 1 punnet blueberries
- 1 punnet raspberries
Cream Layer
- 2 1/2 cups heavy / thickened cream (or pure whipping cream)
- 3 tbsp white sugar (caster sugar works)
- 1 1/2 tsp vanilla extract
Custard Layer
- 3 cups milk (full or low fat)
- 1/4 cup caster sugar (superfine sugar)
- 1 tsp vanilla bean paste (or extract)
- 1/4 cup caster sugar (extra)
- 4 egg yolks
- 1/2 cup cornflour / cornstarch
Instructions
- Prepare the Cake Base: Cut the Madeira or Pound cake into 2 cm (0.8 inch) cubes. Cover the bottom of a 3.5 L (3.5 qt) trifle dish with the cake cubes, using as much as needed. Sprinkle with the fruit flavored liquor or juice to soak the cake.
- Add Extra Strawberries (Optional): Optionally scatter over half to one punnet of halved strawberries on top of the soaked cake for extra fruitiness and visual appeal.
- Prepare Gelatin Cranberry Layer: In a saucepan, dissolve 7 teaspoons of gelatin powder in some cranberry juice, then heat gently while stirring. Combine with the remaining 6 cups of cranberry juice and mix well. Pour a layer of the gelatin mixture over the cake and fruit in the trifle dish. Refrigerate until set around 30 minutes.
- Add Fresh Berries: Once the gelatin layer is partially set, scatter the halved strawberries, blueberries, and raspberries evenly over the gelatin layer to incorporate fresh fruit throughout the trifle.
- Make the Custard: In a medium saucepan, whisk together 4 egg yolks, 1/4 cup caster sugar, and 1/2 cup cornflour until smooth. Gradually stir in 3 cups of milk and 1 tsp vanilla bean paste. Cook over medium heat, stirring constantly, until thickened and smooth, approximately 5-10 minutes. Remove from heat and allow to cool slightly.
- Pour Custard Layer: Gently pour the warm custard over the set gelatin and fruit layer in the trifle dish. Return the dish to the refrigerator to chill and firm for about 20 minutes.
- Whip the Cream: In a chilled bowl, whip 2 1/2 cups of heavy cream with 3 tablespoons white sugar and 1 1/2 teaspoons vanilla extract until soft peaks form.
- Top with Whipped Cream: Spread the whipped cream evenly over the chilled custard layer to finish the trifle with a light and airy topping.
- Chill and Serve: Refrigerate the completed trifle for at least 2 hours or overnight to allow all layers to set and flavors to meld beautifully. Serve chilled, spooned into dessert bowls or glasses.
Notes
- Note 1: Madeira cake or Pound cake works well for the base due to its firm texture that holds the layers.
- Note 2: Use cranberry juice with sugar added to ensure proper gelatin setting; sugar-free varieties may affect texture.
- Note 4: Vanilla bean paste provides richer flavor but vanilla extract is an acceptable substitute.
- Note 7: Egg whites from the yolks can be reserved and used in other recipes, reducing waste.
- The optional extra strawberries in Step 2 add freshness and extra berry flavor.
