There’s something undeniably festive about a towering trifle displayed in a beautiful glass bowl where everyone can see all those gorgeous layers of cake, cream, fruit, and custard stacked together like an edible work of art. This Christmas Trifle takes the classic British dessert and gives it a holiday makeover with rich sponge cake soaked in sweet sherry or juice, layers of vanilla custard, fresh whipped cream, jewel-toned berries, and maybe some festive touches like chocolate shavings or crushed candy canes. The beauty of a trifle is that it looks incredibly impressive but is actually quite simple to assemble because you’re essentially just layering prepared components in a pretty bowl. No baking skills required beyond making or buying a simple cake. The flavors meld together as it sits in the refrigerator, with the cake soaking up the liquid and becoming wonderfully moist while everything softens into spoonable perfection. Trifle is a make-ahead dream dessert that actually needs to sit for several hours or overnight, which means you can prepare it the day before your Christmas gathering and have one less thing to worry about on the big day.
Serving Quantity: Serves 12-14 people
Cooking Time:
- Prep time: 45 minutes
- Chilling time: 4 hours minimum (overnight is best)
- Total time: 4 hours 45 minutes
Nutrition Information (per serving):
- Calories: 385
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 145mg
- Sodium: 165mg
- Total Carbohydrates: 48g
- Fiber: 2g
- Sugars: 35g
- Protein: 6g
- Calcium: 12% of daily value
- Vitamin C: 45% of daily value
- Vitamin A: 15% of daily value
Ingredients
- One store-bought pound cake or sponge cake (about 16 ounces)
- Three quarters cup of sweet sherry, brandy, or cranberry juice
- 2 cups of whole milk
- 1 cup of heavy cream for custard
- 6 large egg yolks
- Two thirds cup of granulated sugar
- Quarter cup of cornstarch
- 2 teaspoons of vanilla extract
- 2 cups of heavy whipping cream for topping
- Quarter cup of powdered sugar
- 2 cups of fresh strawberries hulled and sliced
- 2 cups of fresh raspberries
- 1 cup of fresh blueberries
- Half cup of raspberry jam or strawberry jam
- Chocolate shavings or cocoa powder for garnish
- Sliced almonds toasted for garnish (optional)
- Fresh mint leaves for decoration
Making the Vanilla Custard
Start with the custard because it needs time to cool completely before you assemble the trifle. In a medium saucepan, combine the milk and one cup of heavy cream. Heat over medium heat until you see steam rising and tiny bubbles forming around the edges, but don’t let it boil. While the milk is heating, whisk together the egg yolks, granulated sugar, and cornstarch in a medium bowl until the mixture is smooth and pale yellow. Once the milk mixture is hot, slowly pour about half of it into the egg yolk mixture while whisking constantly. This is called tempering and it prevents the eggs from scrambling. Keep whisking as you pour. Now pour this warmed egg mixture back into the saucepan with the remaining hot milk. Cook over medium heat, stirring constantly with a wooden spoon or whisk, until the custard thickens enough to coat the back of the spoon. This takes about 5 to 8 minutes. Don’t let it boil or the eggs will curdle.
Finishing and Cooling the Custard
Once your custard is thick and creamy, remove it from the heat immediately. Stir in the vanilla extract. Pour the hot custard through a fine mesh strainer into a clean bowl to remove any bits of cooked egg. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Let it cool at room temperature for about 30 minutes, then transfer it to the refrigerator to chill completely. This takes at least 2 hours. Cold custard is essential for assembling the trifle. If you’re short on time, you can use instant vanilla pudding prepared according to package directions, but homemade custard tastes so much better and is worth the effort.
Preparing the Cake
While your custard is cooling, prepare your cake. If you’re using store-bought pound cake, cut it into roughly one-inch cubes. You want them bite-sized but substantial enough to soak up liquid without falling apart. If you prefer, you can slice the cake into rounds and use a cookie cutter to cut out circles, which looks very pretty in the trifle. Arrange about half the cake cubes in the bottom of your trifle bowl or large glass serving bowl. You want a nice solid layer that covers the bottom completely. Drizzle about a third of the sherry, brandy, or juice over the cake pieces. Use a spoon to distribute it evenly so every piece gets moistened. The cake should be damp but not swimming in liquid. Let this sit for about 10 minutes so the cake can absorb the liquid.
Preparing the Fruit
Hull and slice your strawberries into quarters or thick slices. Keep your raspberries whole because they’re delicate and break easily. Rinse the blueberries and pat them dry. If you’re using frozen berries because fresh aren’t available or are too expensive in winter, thaw them completely and drain off any excess liquid. The liquid from frozen berries can make your trifle watery. Reserve some of the prettiest berries for decorating the top. Mix the rest together in a bowl. If your berries aren’t very sweet, you can toss them with a tablespoon or two of sugar and let them sit for 10 minutes to release their juices.
Making the Whipped Cream
Pour the 2 cups of cold heavy whipping cream into a large mixing bowl. Make sure both the cream and the bowl are very cold because cold cream whips better and faster. Add the powdered sugar. Using an electric mixer with the whisk attachment, beat the cream on medium speed for about a minute, then increase to high speed. Beat until you get stiff peaks that stand straight up when you lift the whisk. This usually takes about 4 to 5 minutes total. Don’t overbeat or you’ll end up with butter. The whipped cream should be thick, fluffy, and hold its shape. You can make this up to a few hours ahead and keep it refrigerated, giving it a quick whisk before using if it’s deflated slightly.
Assembling the First Layers
Now that all your components are ready, it’s time to build your beautiful trifle. Take your bowl with the soaked cake layer at the bottom. Spread about a third of the jam over the cake layer, dotting it around and spreading it gently. It doesn’t need to be perfect because it will get covered. Add about a third of your mixed berries over the jam, distributing them evenly. The berries will nestle into the cake layer. Now spoon about a third of your chilled custard over the berries, spreading it gently to create an even layer. The custard will fill in the gaps between the berries. Top the custard with about a third of your whipped cream, spreading it carefully to the edges of the bowl.
Building the Remaining Layers
Repeat the layering process to create your second layer. Add another layer of cake cubes, drizzle with more sherry or juice, spread with jam, add berries, spread custard, and top with whipped cream. You should have enough ingredients for three complete layers in a large trifle bowl, or you can make two very thick layers if you prefer. The final top layer should be a generous amount of whipped cream spread smoothly to cover everything below. Use an offset spatula or the back of a spoon to create swirls and peaks in the cream for a decorative finish. The beauty of a trifle is seeing the layers through the glass, so try to get them relatively even and push some of the colorful berries against the glass where they’ll be visible.
Decorating the Trifle
This is where you can get creative and make your trifle look spectacular. Arrange your reserved pretty berries on top of the whipped cream in an attractive pattern. You can do a ring around the edge, cluster them in the center, or create a decorative design. Use a vegetable peeler to shave curls of dark or milk chocolate over the top. The chocolate contrast against the white cream and red berries looks stunning. Sprinkle with toasted sliced almonds for crunch and a professional touch. Dust lightly with cocoa powder through a fine mesh strainer for an elegant finish. Tuck fresh mint leaves around the berries for pops of green. You can also add sugared cranberries, gold leaf, or edible flowers for an extra festive look.
Chilling the Trifle
Cover your decorated trifle loosely with plastic wrap, being careful not to let it touch the whipped cream decoration. Refrigerate for at least 4 hours, but overnight is even better. This chilling time is crucial because it allows all the flavors to meld together and the cake to fully absorb the liquid and soften. The layers also settle and compact slightly, making the trifle easier to serve. The custard firms up, the cream sets, and everything comes together into cohesive spoonfuls instead of separate components. A trifle that’s been chilled overnight tastes significantly better than one that’s only chilled for a few hours.
Serving Your Christmas Trifle
Remove the trifle from the refrigerator about 15 minutes before serving. Use a large serving spoon to scoop straight down through all the layers, making sure each person gets some of everything. Serve in small dessert bowls or glass cups so people can see the pretty layers. This dessert is quite rich, so modest portions are appropriate. People can always come back for seconds. Have extra whipped cream on the side for those who want more. The trifle looks beautiful presented in the center of your dessert table where it becomes a conversation piece and centerpiece all at once.
Make-Ahead Timeline
Two days before: Make the custard and store it covered in the fridge. Toast the almonds if using. One day before: Assemble the entire trifle and refrigerate overnight. Day of serving: Add final garnishes like fresh mint right before bringing it to the table. The trifle actually improves with time, so don’t hesitate to make it well in advance. It will keep beautifully in the refrigerator for up to 3 days, though it’s usually devoured long before then.
Flavor Variations
Make a chocolate trifle by using chocolate cake, chocolate custard, and chocolate shavings. Create a lemon version with lemon cake, lemon curd instead of custard, and blueberries. Try a tropical trifle with coconut cake, mango, pineapple, and passion fruit. Make it boozy with rum-soaked cake and a splash of liqueur in the custard. Create a gingerbread trifle with gingerbread cake and caramel sauce. Make a peppermint version with crushed candy canes and chocolate cake. Try a cherry version using cherry pie filling and chocolate cake for Black Forest trifle. Add layers of caramel sauce or butterscotch for extra decadence.
Tips for the Perfect Trifle
Use a straight-sided glass trifle bowl so the layers are visible and dramatic. If you don’t have one, a large glass salad bowl works fine. Don’t oversoak the cake or it will become mushy and fall apart. The cake should be moist but still hold its shape. Make sure your custard is completely cold before assembling. Warm custard will melt the whipped cream. Use real whipped cream, not whipped topping. The flavor and texture are incomparably better. Fresh berries make a huge difference. Frozen work in a pinch but fresh are worth the splurge for Christmas. Push some berries against the glass for the best visual effect. Toasted almonds add wonderful crunch and nutty flavor. Don’t skip this step. If you’re not a sherry fan, cranberry juice or orange juice work beautifully and keep it family-friendly. Layer the ingredients all the way to the edges of the bowl for the prettiest presentation. A small offset spatula makes spreading the cream and custard layers much easier. Don’t be afraid to make adjustments based on what you have. Trifle is very forgiving. Leftover trifle keeps well covered in the fridge for several days. The layers blend together more over time. Individual trifles in glass jars or cups are adorable for parties and easier to serve. Make the custard in the microwave if you prefer. Heat the milk and cream, temper the eggs, then microwave in 30-second intervals, stirring between each, until thick. Fresh whipped cream can be made a few hours ahead. Just re-whip it briefly before using. Store the assembled trifle in the coldest part of your fridge, usually the back on a lower shelf.
