Today I am sharing another one of my favourite Christmas recipes – a Christmas berry trifle.
I have made this berry trifle as a Christmas Day dessert for the past two years and it has quickly become a family favourite. I’m sure it will be a permanent feature of our Christmas Day menu from now on!
I originally came across the recipe over at taste.com.au – one of my favourite foodie websites – but have adapted it slightly to suit my tastes by adding in some more berries, chocolate (of course!) and sweetening up the cream a little. You can probably tell I like things sweet!
Once the presents have all been opened on Christmas morning, I usually head into the kitchen to prepare this delicious treat. It’s easy enough to prepare in about 30 minutes, just don’t forget to set the jelly the day before!
In the lead up to Christmas, I am sharing a few of my favourite festive recipes. Last week, I kicked off with some easy coconut chocolate truffle balls and stay tuned for more in the coming weeks!
2 packets of jelly crystals packets (strawberry and/or raspberry)
2 packets of mini jam sponge rolls (approx 12-16 rolls)
4 punnets of berries (a mix of strawberries, blueberries and raspberries)
2 cups thick vanilla custard
1/2 cup apple juice (or white wine if you prefer to use alcohol in your trifle)
250ml thickened cream
2 tbs caster sugar
1/2 tsp vanilla extract
Cadbury Flake (crushed) or a small piece of milk chocolate (thinly shaved/grated)
- Make jelly, pour into a bowl or container and leave to set in the fridge.
- When jelly is ready, roughly chop up in the container.
- Whip up the thickened cream with caster sugar and vanilla extract.Cut the mini jam sponge rolls into 2cm slices.
- Hull then slice the strawberries in half and wash with other berries.
- Cover the base of your trifle bowl with sliced jam sponge rolls. Make sure you face the rolls on the outer edge to show the swirl of jam to get a nice effect.
- Pour 1/4 cup of the juice (or wine) over the jam sponge rolls then top with half the jelly, about a third of the mixed berries and 1 cup of custard.
- Repeat with another layer of the remaining jam sponge rolls, juice (or wine), jelly, another third of the berries and the last of the custard.
- Top with the whipped cream.
- Decorate the top with the remaining berries, then sprinkle with gratings of chocolate.
- Pop into the fridge until required.