RCI-DS.001.0154.001
Christmas Trifle
right|Christmas Trifle
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- Light fruit cake - 175 g (6 oz) cubed1 unit
- brandy - 3 tbsp1 unit
- mandarin oranges - 1 x 295g (10* oz) can drained1 unit
- Seedless grapes - 175 g (6 oz) halved1 unit
- custard powder - 4 tbsp1 unit
- milk - 600 ml (1 pint)1 unit
- Marzipan - 75 g (3 oz) diced1 unit
- double cream - 200 ml (7 fl oz)1 unit
- Marzipan holly leaves and Berries.1 unit
Method
1
Cut the sponge cake or ladyfinger biscuits into even slices or pieces and arrange them in a single layer across the bottom of a large glass trifle bowl.
5 minutes
2
Drizzle sherry or fruit juice generously over the sponge layer, allowing the liquid to soak in thoroughly for a moist, flavourful base.
5 minutes
3
Prepare a smooth vanilla custard by heating milk and egg yolks with sugar over a gentle heat, stirring continuously until thickened, then set aside to cool slightly.
15 minutes
4
Spread a layer of fruit preserves or fresh seasonal fruits such as raspberries, strawberries, or mandarin segments evenly over the soaked sponge layer.
5 minutes
5
Pour the warm custard carefully over the fruit layer, spreading it evenly with a spatula to create a smooth, uniform layer.
5 minutes
6
Refrigerate the trifle until the custard has fully set and all layers are chilled and firm.
120 minutes
7
Whip the double cream with a little icing sugar until soft peaks form, then spread or pipe it generously over the set custard layer.
5 minutes
8
Decorate the top of the trifle with festive garnishes such as glacé cherries, toasted flaked almonds, sprinkles, or fresh berries, then return to the refrigerator until ready to serve.
5 minutes