Christmas Trifle Recipe

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 Updated 02/07/2015

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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

Yield: 4 - 6 portions


I can confirm it works - it really isn't that complicated. Just follow the instructions and voila - a trifle. Simples!
#4 - harry - 07/02/2015 - 17:56
not much can go wrong really - just spoon it all in!lol
#3 - ellie - 02/27/2010 - 03:48
Does recipe actually work??
Because before making it...
can somone who actually tried this recipe tell me if it worked properly or were there anything wrong in this recipe which didn't work?
thank you
#2 - lilly - 02/26/2010 - 12:41
Can spoon it straight in from the tin - however you can buy fresh custard in the chiller at the supermarkets which is nicer.
#1 - Sam - 12/22/2009 - 16:53
Hi,Can anyone tell me if i can put tinned custard straight into the trifle or do i have to warm it through first then wait till it cools like you would with home made custard.
Thank You.
#0 - Margaret - 12/04/2008 - 08:55
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