Delightful Festive Trifle Recipe: A Layered Holiday Treat

A beautiful layered dessert of sponge cake, custard, fruit, and whipped cream — perfect for Christmas, holiday parties, or any celebratory gathering.

Recipe Details

• Prep Time: 25 mins
• Cook Time: 0 mins (or as needed for homemade custard)
• Additional Time: 2 hrs chilling
• Total Time: 2 hrs 25 mins
• Servings: 10
• Yield: 1 large trifle bowl (or 10 individual trifles)

Ingredients

Sponge Layer

• 1 (10–12 oz) pound cake, angel food cake, or sponge cake, cut into cubes
• OR 12–16 ladyfingers
• Optional: 2–4 tablespoons sherry, brandy, or orange juice (to drizzle)

Custard or Pudding Layer

• 3 cups vanilla custard or prepared vanilla pudding
• Optional: ½ teaspoon almond or vanilla extract

Fruit Layer

• 2 cups fresh mixed berries (strawberries, raspberries, blueberries)
• 1 cup sliced strawberries (for layering)
• ½ cup berry compote or strawberry jam (optional for added moisture)

Cream Layer

• 2 cups heavy whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Optional Garnishes

• Fresh berries
• White chocolate curls
• Crushed peppermint
• Chopped nuts (pistachios or almonds)
• Holiday sprinkles
• Mint leaves

Directions

1. Prepare the sponge:
   Cut the cake into bite-sized cubes. If desired, lightly drizzle with sherry, brandy, or orange juice to moisten. Set aside.
2. Prepare the custard:
   If making homemade custard, cook and cool beforehand. If using store-bought pudding, whisk for smoothness. Add a splash of vanilla for extra flavor.
3. Whip the cream:
   In a chilled bowl, beat heavy cream with powdered sugar and vanilla until soft peaks form. Do not over-whip.
4. Assemble the first layer:
   Place half of the cake cubes at the bottom of a large trifle bowl (or into 10 small glasses). Press gently to create an even layer.
5. Add fruit:
   Spoon a layer of berries over the cake. If using compote or jam, drizzle lightly over the fruit.
6. Add custard:
   Pour half of the custard evenly over the fruit, spreading to the edges for a clean visual layer.
7. Repeat the layers:
   Add the remaining cake, fruit, and custard, finishing with a smooth top.
8. Top with whipped cream:
   Spread or pipe the whipped cream over the top of the trifle. Smooth or swirl as desired.
9. Chill:
   Refrigerate for at least 2 hours to allow the flavors to blend and the layers to set.
10. Garnish and serve:
    Add berries, chocolate curls, mint, or festive sprinkles right before serving for a fresh and beautiful presentation.

Cook’s Notes

• Sponge Substitutions:
  Angel food cake, vanilla loaf cake, brownies, or gingerbread all work well.
• Flavor Variations:
  • Berry Trifle: Use only mixed berries and berry compote.
  • Chocolate Trifle: Use chocolate cake, chocolate pudding, and shaved chocolate.
  • Tropical Trifle: Use pineapple, mango, and coconut cream.
  • Gingerbread Trifle: Use spiced cake, cinnamon custard, and caramel sauce.
• Alcohol-Free Version:
  Replace liqueur with fruit juice or skip entirely.
• Make Ahead:
  Assemble up to 24 hours in advance. Add whipped cream and garnishes right before serving.
• Storage:
  Keeps 2–3 days in the refrigerator. Layers may soften over time.

Nutrition Facts (Per Serving) — Estimated

• Calories: 310
• Fat: 16g
• Carbohydrates: 38g
• Protein: 4g
• Sugar: 30g