The holidays are a time for gathering with loved ones, and what better way to celebrate than with a stunning and delicious dessert? This Christmas trifle recipe is not only easy to make but also incredibly impressive, perfect for your holiday feast. Forget complicated recipes; this one delivers big on flavor and festive cheer without the fuss. It's the perfect blend of creamy custard, juicy berries, and fluffy sponge, making it a delightful treat for everyone. This easy recipe is ideal for both beginner bakers and experienced cooks looking for a quick and delicious dessert option.
Ingredients:
- For the Sponge:
- 4 large eggs
- 175g caster sugar
- 175g self-raising flour
- 1 tsp baking powder
- 1 tbsp milk
- For the Custard:
- 500ml whole milk
- 4 large egg yolks
- 75g caster sugar
- 1 tsp vanilla extract
- 2 tbsp cornflour
- For the Berry Layer:
- 250g mixed berries (strawberries, raspberries, blueberries)
- 2 tbsp sugar (optional, depending on berry sweetness)
- For the Topping:
- 200ml double cream
- 2 tbsp icing sugar
- Festive sprinkles (optional)
Instructions:
Making the Sponge:
- Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and flour a 20cm round cake tin.
- Whisk the eggs and sugar together until pale and thick. This is crucial for a light and airy sponge.
- Gently fold in the flour and baking powder, followed by the milk, until just combined. Be careful not to overmix.
- Pour the batter into the prepared tin and bake for 20-25 minutes, or until a skewer inserted into the center comes out clean.
- Let the sponge cool completely in the tin before turning it out onto a wire rack.
Making the Custard:
- In a saucepan, gently heat the milk until just simmering. Do not boil.
- In a separate bowl, whisk together the egg yolks, sugar, and cornflour until smooth.
- Gradually whisk a little of the warm milk into the egg yolk mixture to temper it, preventing the eggs from scrambling.
- Pour the tempered egg mixture back into the saucepan with the remaining milk and cook over a low heat, stirring constantly, until the custard thickens.
- Remove from the heat and stir in the vanilla extract. Pour into a bowl and cover with cling film, pressing it directly onto the surface to prevent a skin from forming. Let it cool completely.
Assembling the Trifle:
- Roughly crumble the cooled sponge into the bottom of a large trifle bowl or individual glasses.
- Gently layer half of the mixed berries over the sponge. If using, sprinkle with sugar.
- Pour half of the cooled custard over the berries.
- Repeat the layers with the remaining sponge, berries, and custard.
- In a separate bowl, whip the double cream with the icing sugar until soft peaks form. Don't overwhip!
- Spoon the whipped cream over the top of the trifle.
- Decorate with festive sprinkles, if desired.
Tips & Variations:
- For a boozy twist: Add a splash of sherry or brandy to the custard or berries.
- Customize your berries: Use any berries you like, or even chopped fruit like peaches or mangoes.
- Add other layers: Consider adding a layer of chocolate shavings, chopped nuts, or crumbled biscuits.
- Make ahead: The trifle can be made a day or two in advance, allowing the flavors to meld. Cover and refrigerate until ready to serve.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-500 (depending on variations)
- Fat: High
- Protein: Moderate
- Carbohydrates: High
This Christmas trifle recipe provides a quick and easy way to create a stunning and delicious dessert that your guests will adore. Enjoy the festive flavors and the ease of this homemade treat, perfect for a quick and healthy-ish dessert addition to your Christmas celebrations. Happy baking!