Christmas Recipes > Christmas Trifle

How to make Christmas trifle:
A boozy and extremely indulgent dessert ideal as an alternative to Christmas Pudding or even as an accompaniment!





Ingredients

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 organic double cream
about 1 dozen tiny meringues
70% cocoa solids plain chocolate, grated
(see measure conversions for more information)

Method

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