This trifle will look smashing on your Christmas table!!! Layers of custard and jelly, studded with cake and piled high with cream and fruit, it looks stunning in a trifle dish but otherwise just use a glass bowl!
TOP TIP: you can buy the cake and custard ready made, but I really recommend making the jelly yourself. It’s such a major component in trifle, it makes all the difference – and it’s SUPER easy!
Christmas Trifle
The first time I made trifle, I used raspberry flavoured Aeroplane jelly and store bought custard. It looked so fabulous, I was beaming with pride. Blinded by the beauty of the trifle, I completely forgot the first rule of cooking – it doesn’t matter how pretty it looks or how good the photos are if it tastes meh.
One big bite, and I wrinkled my nose with distaste. The jelly flavour was just so incredibly artificial, it was really off-putting because its artificial-ness is such a stark contrast to all the other flavours going on in the trifle.
Now before you go thinking I’m some kind of food snob, let me just say this – I actually don’t mind Aeroplane jelly on it’s own, there’s something sentimental about it. And I thoroughly encourage you to use store bought custard if you are pressed for time (though homemade is really sooooo good!).
BUT PLEASE DO NOT USE FLAVOURED AEROPLANE JELLY IN THIS TRIFLE!!!!
I promise you, it is so crazy simple to make real juice flavoured jelly! All you have to do is use gelatine which is very cheap and easy to use!
NOTE: I used to use flavourless Aeroplane Jelly for the jelly (click here for the original recipe). It’s no longer available, so the recipe uses plain gelatine instead which was preciously an alternative in the notes. Video not yet refilmed. Will do so next year!
For those of you wondering about the difference: Flavourless Aeroplane Jelly was sweet so the recipe called for unsweetened cranberry juice. Gelatine powder is unsweetened so we need to use sweetened cranberry juice.
I think the reason why it makes such a difference to use real Cranberry Juice for the jelly instead of flavoured Aeroplane Jelly is because there is so much of it in the trifle. Also, the jelly is slightly more concentrated in flavour than when you make it per the packet directions because the liquid to crystals ratio is lower, to ensure the jelly is firm enough to withstand the weight of everything piled on top of it.
Other than that, I have no other trifle rules. In fact, I’m pretty relaxed about everything else. Use whatever cake you want for the base – store bought or homemade madeira, Pound Cake or Vanilla Cake, even Christmas cake. Use homemade or store bought custard. Use any fruit you want – even canned is fine. I’d even say it’s pretty ok to use whipped cream out of a spray can over using flavoured Aeroplane jelly!!!
If you want quite neat layers, like depicted, please do follow the recipe carefully for each layer. In my trifle making life, there have been some not-so-pretty trifle efforts (albeit tasty!). Mainly bleeding between the layers, and jelly that set too much before ladling onto the custard, so it looked broken and split, rather than a clear jelly to show off the fruit in that layer.
If you’re catering for a large group this Christmas and/or you want a dessert you can make days in advance, this Christmas Trifle is ideal! Just assemble the layers then refrigerate. The only thing you’ll need to do on the day is whip the cream and pile on the fruit.
Then stand back and admire your handiwork. Beam with pride at how gorgeous your trifle looks. Enjoy that moment, because as soon as people start digging in, it will look like a complete and utter wreck. A delicious wreck. 😂 – Nagi x
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Christmas Trifle
Ingredients
- 1 x 450g / 14 oz Madeira cake or Pound cake store bought (Note 1)
- 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 (Note 2)
- 6 cups Cranberry juice, original (ie WITH sugar added, not No Added Sugar, Note 2)
- 2 – 3 punnets strawberries, halved
- 1 each punnet blueberries, raspberries
Cream:
- 2 1/2 cups heavy / thickened cream (or pure whipping cream)
- 3 tbsp white sugar (caster sugar ok)
- 1 1/2 tsp vanilla extract
Homemade Thick Custard (or 900g 1 tub Pauls Double Thick Vanilla Custard, Note 3):
- 3 cups milk (full or low fat)
- 1/4 cup caster sugar (superfine sugar)
- 1 tsp vanilla bean paste (or extract) (Note 4)
- 1/4 cup caster sugar (superfine sugar), extra
- 4 egg yolks
- 1/2 cup cornflour / cornstarch
Instructions
- Cut cake into 3 cm / 1.2″ cubes. Cover bottom of 3.5 L / 3.5 qt trifle dish with cake (might not use all) and sprinkle with liquor or juice.
- Optional extra: Scatter over 1/2 to 1 punnet halved strawberries (this is not in ingredients list).
Cranberry Jelly:
- Put half the cranberry juice into a saucepan over medium heat (3 cups / 750ml). Bring to a simmer, then turn off stove.
- Meanwhile, put remaining room temperature cranberry juice into a bowl. Sprinkle gelatine all across surface (don't dump in one place). Whisk until mostly dissolved.
- Pour in hot cranberry juice. Whisk until gelatin is fully dissolved. Proceed with recipe – jelly will be warm.
Jelly Layer 1:
- Pour HALF the cranberry jelly liquid carefully over the cake in the trifle dish. Refrigerate uncovered for 1.5 hours until it is partly set – still quite soft, but not watery (ie if you gently place a strawberry on it, it will stay on the surface).
- Pour remaining jelly in a bowl and leave on the counter (do not refrigerate).
- Meanwhile, make the custard (see below).
Custard Layer:
- Remove trifle from fridge. Spoon over the custard, smooth surface, press on glass to seal (stops jelly bleed). Refrigerate for 1 hour until surface has firmed up a bit – just enough to hold the jelly (jelly is soft so custard doesn’t need to be fully set).
- Put remaining jelly in the fridge at the same time (to thicken a bit, but not too much, see video, so you get a neat, clear layer of jelly – read Note 5). CHECK jelly at 30 minutes, just to ensure it's not setting too fast.
Jelly Layer 2:
- Remove trifle and jelly from fridge. Jelly should be sloppy. Carefully spoon over jelly, smooth surface. Scatter over 1 punnet halved strawberries (or half each raspberries and strawberries). Refrigerate for 3 hours+ (can leave in fridge for 48 hours, until ready to assemble).
Assembling:
- Cream: Beat cream, sugar and vanilla until softly whipped.
- Once jelly is set, just before serving, top with cream, then pile over remaining berries. Dust with icing sugar.
- Serve!! PS It is imperative to ensure every servings includes a bit of every layer in the trifle 😂
Homemade Custard:
- Bring milk, ¼ cup sugar and vanilla to a simmer in a large saucepan over medium heat. Do not boil.
- In a large bowl, whisk together remaining ¼ cup sugar and yolks, then whisk in cornflour until smooth.
- While whisking, carefully pour in about ½ cup of milk mixture. Once mixed in, slowly pour in remaining milk while whisking. Once incorporated and smooth, pour back into saucepan.
- Return saucepan to stove over low heat. Whisk constantly until it becomes thick and custardy – this will happen quite quickly, about 45 seconds (ie it is liquidy when you start, then suddenly it thickens). Once thickened, remove immediately from heat – it will continue to thicken.
- Pour into a bowl and cover with cling wrap, pressing onto surface. Leave on the counter until trifle is ready to layer with custard. Makes 750ml. (Note 5)
Recipe Notes:
Life of Dozer
Dear Santa,
All I want for Christmas is for this Trifle to fall off the table.
Love, Dozer 🐾
Santa won’t be making good on that wish, but while he was sleeping, Santa accidentally flung some custard on his face and he didn’t even stir….
Trifle was awesome- the cranberry jelly truly made the difference. I made the recipe exactly as written and it filled a 3.5 litre trifle bowl exactly. I was reading the comments and I cannot understand why some people could not get the jelly to set. Though I admit I used the gelatine brand suggested and bought a new one so it was fresh so that may have helped. It was a fantastic recipe and I decorated it with strawberries and chopped chocolate Easter eggs since I figured it was perfect for Greek Easter Sunday lunch. Who says trifle is just for Christmas?
Hi Nagi, can you comment on my trifle efforts please. I used the ingredient quantities exactly and even bought new gelatine,MacKenzies, but the setting times you gave didn’t happen for me, it took hours, even had to leave it while I went to Ursula’s for dinner, you should go, it was delicious , and the second jelly layer was too set. I put extra gelatine in the second layer as it was still liquid after 4 hours in the fridge.
Stuart
Thanks Nagi. Appreciate that
Can you please tell me how to make with aeroplane jelly I still have some unflavoured. Thanks
There is a link to the original recipe using that under the photos of the gelatin! N x
Thanks Nagi. Appreciate that
Thank you for this recipe! The tip for making your own jelly with Cranberry juice was very helpful. You need an ENORMOUS bowl if you follow the recipe. I was able to make 2 large bowls and a further medium sized one which didn’t have cream on the top.
An absolute hit. Made it again 2 days on the 26th. This will be made again and again and again …… adopted into our family recipes as The RecipeTinEats Trifle 🥰
This was absolutely divine! Made for xmas day the day before. Jelly took a lot longer to set, (more like 4-5 hours) so a bit of patience was needed. The cranberry jelly definitely took it to the next level, so glad I didn’t use packet jelly.
Also used shop bought Madagascan vanilla bean custard (here in the UK), absolutely delicious! Was a big hit.
Hi Nagi, this was amazing for XMas. My only question is why do you say to whip the cream on the day of serving? The cream is so nice on the triffle the next day nice and cold, just wondering why you don’t put it on in advance? Thanks
Really enjoyed making this dish. The instructions were very useful, this was my first trifle and it turned out almost as good as the picture. An impressive Christmas dish!
Oh Em Gee!!
This triffle is the best. It was an absolute hit and looked stunning! Even non triffle lovers gave it a go and it was a 👍🏼’s up. Definitely going to make this one each year. Thank u Nagi xo
Made this for lunch today and it was amazing! Great flavours and not too sweet. My jelly layers took a bit longer to set, probably because I didn’t dissolve the gelatine very well, but it was fine in the end. Merry Christmas Nagi and thank you for your wonderful recipes! xx
Amazing!!! I was going to make a Black Forest trifle but I’m so glad I made this one. So impressive!
Skipped the sugar in the cream as I don’t like things really sweet and it was perfect. So yum!!