Christmas Trifle Recipe

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 Updated 02/04/2017

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A firm favourite in most househeolds, this classic trifle recipe is perfect during Christmas. It can even be used as an alternative to christmas pudding for those looking for something lighter.


  • 6 trifle sponges
  • assorted frozen or canned fruit of choice e.g. strawberries, raspberries, cherries, blackberries
  • sherry
  • 1 pint custard - not quite set but not hot
  • 1/2 pint double cream
  • 1 dozen tiny meringues
  • 70% cocoa solids plain chocolate, grated
(see measure conversions for more information on quantites)


  1. Use an attractive trifle bowl.
  2. Split the trifle sponges through the middle.
  3. Lay them on the bottom of the bowl.
  4. Put all the fruit together in a basin and sweeten if necessary.
  5. Pour as much sherry over the sponge halves as they will absorb.
  6. Spread the drained fruit over the sponges.
  7. Pour the custard over the fruit (first remove any skin which may have formed over the custard).
  8. Whip the cream until stiff.
  9. Make sure the custard is quite cold and swirl the cream over it.
  10. Decorate the trifle with the small meringues and grated chocolate.

Prep Time: 20 minutes

Cook Time: NA

Yield: 4 - 6 portions


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