Description

This classic Christmas Trifle is a festive layered dessert featuring cubes of Madeira or Pound cake soaked in fruit-flavored liquor or juice, a vibrant homemade cranberry jelly, fresh berries, airy whipped cream, and smooth vanilla custard. The real cranberry juice jelly adds a fresh depth of flavor that elevates this traditional treat, making it a perfect showstopper for holiday gatherings.

Ingredients

Scale

Cake and Jelly

1 x 450g / 14 oz Madeira cake or Pound cake (store bought)
1/3 cup orange or other fruit-flavoured liquor (like Cointreau), or apple, orange or other fruit juice (or 2 tbsp brandy)
7 tsp gelatine powder
6 cups cranberry juice, original (with sugar added)

Fruit

500 – 750g (1 – 1.5 lb) strawberries, halved
1 punnet blueberries
1 punnet raspberries

Whipped Cream

2 1/2 cups heavy / thickened cream (or pure whipping cream)
3 tbsp white sugar (caster sugar is ok)
1 1/2 tsp vanilla extract

Vanilla Custard

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)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Cake Base: Cut the Madeira or Pound cake into 2 cm (0.8 inch) cubes. Arrange a layer of cake cubes at the bottom of a 3.5 L (3.5 qt) trifle dish, using as much as needed. Sprinkle the cake cubes evenly with the fruit-flavoured liquor or juice to soak.
Make the Cranberry Jelly: In a saucepan, dissolve 7 teaspoons of gelatine powder into 6 cups of original cranberry juice (with sugar). Heat gently until fully dissolved, ensuring the gelatine is well mixed without boiling the juice. Allow the mixture to cool slightly but not set.
Set the Jelly Layer: Pour the cooled but still liquid cranberry jelly over the soaked cake cubes in the trifle dish. Refrigerate the dish overnight or for at least several hours until the jelly is fully set.
Prepare the Vanilla Custard: In a saucepan, combine 3 cups of milk, 1/4 cup caster sugar, and 1 teaspoon vanilla bean paste. In a separate bowl, whisk the 4 egg yolks with the extra 1/4 cup caster sugar and 1/2 cup cornflour until smooth. Gradually add the warm milk mixture to the egg mixture while whisking continuously to temper the eggs. Return the combined mixture to the saucepan and cook over medium heat, stirring constantly until it thickens to custard consistency. Remove from heat and cool slightly.
Whip the Cream: In a chilled bowl, whip 2 1/2 cups heavy/thickened cream with 3 tablespoons caster sugar and 1 1/2 teaspoons vanilla extract until soft peaks form.
Assemble the Trifle Layers: Once the cranberry jelly is set, layer the halved strawberries evenly over the jelly. Add the blueberries and raspberries on top of the strawberries.
Add the Custard Layer: Pour the prepared vanilla custard gently over the berries, spreading evenly.
Top with Whipped Cream: Spoon or pipe the whipped cream over the custard layer, spreading it to cover the entire surface of the trifle.
Chill Before Serving: Refrigerate the assembled trifle to chill for at least 2 hours before serving. This ensures all layers meld together and flavors deepen.

Notes

Using real cranberry juice with gelatine to make the jelly layer significantly improves the flavor compared to artificial jelly powders.
Start this recipe the day before to allow ample time for the jelly to set properly in the fridge.
Store bought cake and custard can be used as shortcuts, but making the jelly from scratch is key to a phenomenal trifle.
Leftover egg whites from the custard can be saved for other recipes.
Optional: Scatter additional halved strawberries over the soaked cake before adding the jelly for extra fruitiness.
A video tutorial complements this recipe to assist with preparation steps.

Nutrition

Serving Size: 1/12 of recipe
Calories: 320
Sugar: 25g
Sodium: 100mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 5g
Trans Fat: 0.2g
Carbohydrates: 30g
Fiber: 2g
Protein: 5g
Cholesterol: 150mg