This trifle will look smashing on your Christmas table!!! Layers of custard and jelly, studded with cake and piled high with cream and fruit, it looks stunning in a trifle dish but otherwise just use a glass bowl!
TOP TIP: you can buy the cake and custard ready made (though my recipe uses homemade). But I really recommend making the jelly yourself. It’s such a major component in trifle, it’s easy, and the difference between artificially flavoured packet jelly and real fruit jelly is phenomenal!
Christmas Trifle
The first time I made trifle, I used raspberry flavoured Aeroplane jelly and store bought custard. It looked so fabulous, I was beaming with pride. Blinded by the beauty of the trifle, I completely forgot the first rule of cooking – it doesn’t matter how pretty it looks or how good the photos are if it tastes meh.
One big bite, and I wrinkled my nose with distaste. The jelly flavour was just so incredibly artificial, it was really off-putting because its artificial-ness is such a stark contrast to all the other flavours going on in the trifle.
Now before you go thinking I’m some kind of food snob, let me just say this – I actually don’t mind Aeroplane jelly on it’s own, there’s something sentimental about it. And I thoroughly encourage you to use store bought custard if you are pressed for time (though homemade is really sooooo good!).
BUT PLEASE DO NOT USE FLAVOURED AEROPLANE JELLY IN THIS TRIFLE!!!!
I promise you, it is so crazy simple to make real juice flavoured jelly! All you have to do is use gelatine which is very cheap and easy to use!
NOTE: I used to use flavourless Aeroplane Jelly for the jelly (click here for the original recipe). It’s no longer available, so the recipe uses plain gelatine instead which was preciously an alternative in the notes. Video not yet refilmed. Will do so next year!
For those of you wondering about the difference: Flavourless Aeroplane Jelly was sweet so the recipe called for unsweetened cranberry juice. Gelatine powder is unsweetened so we need to use sweetened cranberry juice.
I think the reason why it makes such a difference to use real Cranberry Juice for the jelly instead of flavoured Aeroplane Jelly is because there is so much of it in the trifle. Also, the jelly is slightly more concentrated in flavour than when you make it per the packet directions because the liquid to crystals ratio is lower, to ensure the jelly is firm enough to withstand the weight of everything piled on top of it.
Other than that, I have no other trifle rules. In fact, I’m pretty relaxed about everything else. Use whatever cake you want for the base – store bought or homemade madeira, Pound Cake or Vanilla Cake, even Christmas cake. Use homemade or store bought custard. Use any fruit you want – even canned is fine. I’d even say it’s pretty ok to use whipped cream out of a spray can over using flavoured Aeroplane jelly!!!
If you want quite neat layers, like depicted, please do follow the recipe carefully for each layer. In my trifle making life, there have been some not-so-pretty trifle efforts (albeit tasty!). Mainly bleeding between the layers, and jelly that set too much before ladling onto the custard, so it looked broken and split, rather than a clear jelly to show off the fruit in that layer.
If you’re catering for a large group this Christmas and/or you want a dessert you can make days in advance, this Christmas Trifle is ideal! Just assemble the layers then refrigerate. The only thing you’ll need to do on the day is whip the cream and pile on the fruit.
Then stand back and admire your handiwork. Beam with pride at how gorgeous your trifle looks. Enjoy that moment, because as soon as people start digging in, it will look like a complete and utter wreck. A delicious wreck. 😂 – Nagi x
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Christmas Trifle
Ingredients
- 1 x 450g / 14 oz Madeira cake or Pound cake store bought (Note 1)
- 1/3 cup orange or other fruit flavoured liquor (like Cointreau), or apple, orange or other fruit juice (or 2 tbsp brandy)
- 7 tsp gelatine powder (Note 2)
- 6 cups Cranberry juice, original (ie WITH sugar added, not No Added Sugar, Note 2)
- 500 – 750g (1 – 1.5 lb) strawberries , halved
- 1 each punnet blueberries, raspberries
Cream:
- 2 1/2 cups heavy / thickened cream (or pure whipping cream)
- 3 tbsp white sugar (caster sugar ok)
- 1 1/2 tsp vanilla extract
Homemade Thick Custard (or 900g 1 tub Pauls Double Thick Vanilla Custard, Note 3):
- 3 cups milk (full or low fat)
- 1/4 cup caster sugar (superfine sugar)
- 1 tsp vanilla bean paste (or extract) (Note 4)
- 1/4 cup caster sugar (superfine sugar), extra
- 4 egg yolks (Note 7 for using leftover whites)
- 1/2 cup cornflour / cornstarch
Instructions
- Cut cake into 2 cm / 0.8" cubes. Cover bottom of 3.5 L / 3.5 qt trifle dish with cake (might not use all) and sprinkle with liquor or juice.
- Optional extra: Scatter over 1/2 to 1 punnet halved strawberries (this is not in ingredients list).
Cranberry Jelly:
- Heat half juice – Put half the cranberry juice into a saucepan over medium heat (3 cups / 750ml). Bring to a simmer, then turn off stove.
- Dissolve geatline – Meanwhile, put remaining room temperature cranberry juice into a very large bowl. Sprinkle gelatine all across surface (don't dump in one place, else you get lumps). Whisk until mostly dissolved (will finish dissolving in next step).
- Pour in hot cranberry juice. Whisk until gelatin is fully dissolved.
Jelly Layer 1:
- Pour HALF the warm jelly liquid carefully down the side of the trifle dish so the cake pieces are submerged. Refrigerate the trifle dish uncovered for 1 1/2 hours until it is partly set. It needs to be set enough so you can gently place a strawberry on it and it will stay on the surface. Proceed to Custard Layer steps.
- Pour remaining warm jelly in a bowl and leave on the counter. DO NOT refrigerate.
- Meanwhile, make the custard so it is ready to use (see below for how to make).
Custard Layer:
- Remove trifle from fridge. Whisk the room temperature custard to loosen. Spoon onto the jelly, smooth surface, press against wall of glass to seal (stops jelly bleed so you get neat layers). Refrigerate uncovered for 1 hour until the surface has firmed up a bit – just enough to hold the jelly (jelly is soft, so custard doesn't need to be fully set).
Partially set remaining jelly
- Give the remaining jelly a good whisk then put it in the fridge at the same time to thicken a bit but not fully set. Refrigerate for 1 hour, but check at 30 minutes to ensure it isn't setting too fast. The jelly should be sloppy but spoonable, scoops up in a small mound. If it fully sets, you'll end up with a "broken glass" effect on the next jelly layer rather than a clear layer (read Note 5).
Jelly Layer 2:
- Remove trifle and jelly from fridge. Jelly should be sloppy. Carefully spoon over jelly, smooth surface. Scatter over 1 punnet halved strawberries (or half each raspberries and strawberries). Refrigerate for 3 hours+ (can leave in fridge for 48 hours, until ready to assemble).
Assembling:
- Cream: Beat cream, sugar and vanilla until softly whipped.
- Once jelly is set, just before serving, top with cream, then pile over remaining berries. Dust with icing sugar.
- Serve!! PS It is imperative to ensure every servings includes a bit of every layer in the trifle 😂
Homemade Custard:
- Bring milk, ¼ cup sugar and vanilla to a simmer in a large saucepan over medium heat. Do not boil.
- In a large bowl, whisk together remaining ¼ cup sugar and yolks, then whisk in cornflour until smooth.
- While whisking, carefully pour in about ½ cup of milk mixture. Once mixed in, slowly pour in remaining milk while whisking. Once incorporated and smooth, pour back into saucepan.
- Return saucepan to stove over low heat. Whisk constantly until it becomes thick and custardy – this will happen quite quickly, about 45 seconds (ie it is liquidy when you start, then suddenly it thickens). Once thickened, remove immediately from heat (it will continue to thicken as it cools).
- Immediately pour into a bowl and cover with cling wrap, pressing onto surface. Leave on the counter to cool to room temp until trifle is ready to layer with custard. Makes 750ml. (Note 5)
Recipe Notes:
Life of Dozer
Dear Santa,
All I want for Christmas is for this Trifle to fall off the table.
Love, Dozer 🐾
Santa won’t be making good on that wish, but while he was sleeping, Santa accidentally flung some custard on his face and he didn’t even stir….
I tend to go to your recipes when I am required to take food. Made the trifle it not only looked impressive but it tasted great. This was a trial run for Xmas day its a goer. Thanks Heaps
YESSS!!! That’s great to hear Helen!
Hi Nagi,
Love your recipes. A quick question. Can’t find sweetened cranberry juice. Would adding sugar to it work or will it still not set?
Hi Johara, you can definitely add sugar to it to taste 🙂
Hi Nagi!
Your trifle looks amazing…. Dozer is a good boy – my dog would have her head in the bowl if she was that close to it!
In your recipe you use 312mL juice per packet of jelly crystals, yet the packet of crystals call for 450mL liquid.
Does your cranberry jelly set firmer as a result (I don’t know if the cranberry juice affects how it sets, you see!)?
Awesome job on the blog, btw. I can see from the comments that your recipes bring joy to loads of people…. well done!
Hi Nagi!
I was wondering if I would be able to use the savoiardi biscuits instead of the madeira cake? Thank you
Hi Angela, I think they would disintegrate unfortunately – cake is a little more dense and hardy!
Thanks so much!
One more question, would I be to put the cake on a different layer so its not IN the jelly? Or does that sort of ruin it?
Thanks again 🙂
HI Nagi,
I just finished making your trifle, I had a little sneaky taste and WOW!! I cant wait to have a bowl full.
Thank you so much for another amazing recipe!! 🙂
Wahoo Montserrat! Enjoy!
Dear Nagi, I am planning on making this for a dinner party, coz I love making and eating trifles and this looks too good.
My question is how do I scale it for a 2.5 L trifle bowl? I am intending to serve it to around 8 guests including kids.
Hi Parul, just adjust the servings to 8 and all the ingredients will adjust for you 🙂
Made this for our Christmas lunch today and it is absolutely delicious. This will be my go to trifle recipe going forward. And the cranberry jelly – I was going to take the shortcut and just use flavoured Aeroplane jelly, but so glad I didn’t. .
Nagi you are a life saver…..I have just decided the day before Xmas to attempt some of your recipes for my Xmas lunch table. However I realized I did not get the cranberry juice for my trifle so I want to know can I replace it with a berry juice that is not smooth (has tiny bits of berry) or must it be a smooth juice! Help!! Hope you having a wonderful holiday season!
Thank you Nagi for all of your wonderful recipes and video’s. I made this trifle last year and it was a big hit.
Hope that you and Dozer have a great Christmas.
I’ve been given the trifle to make for Xmas. My son-in-law is quite the trifle snob😂 so I will be making yours. I love the videos and find this really helps in all your recipes. Merry Xmas Nagi and dozer🎄
Will be making your trifle for Christmas dessert. Love your videos, always make things so much clearer. And Dozer, my favourite internet dog !!
Merry Charistmas, Nagi & Dozer!
Thank you for all the smiles, chuckles and the GREAT recipes this year!
xo Lynn D.
We are having roast leg of lamb from Costco,only has Australian lamb.
Made this last year for Christmas, it was a real hit, getting requests to make it this year.
Woot! Awesome Sandra, hope you have a great Christmas!
Hi Nagi
I went to buy the unflavoured jelly on Saturday from Woolies at Belrose and was told but a member of staff that it has been discontinued. Loved the idea – maybe some gelatine and sugar with the cranberry juice?????
Thanks for your great recipes.
Jay
I found it at Coles but gelatin would definitely work
Yup you’re absolutely right Mel! Also, I have directions for Gelatin in the notes 🙂 It too is sold at Coles and Woolies 🙂 N x
Peut on juste prendre du jello avec notre saveur préféré ?
Hi Nagi!
I am literally making this (waiting for custard layer to set) as I type.
I’m wondering why the first jelly layer is set to soft as opposed to firm? Considering the second jelly layer is soft and sloppy… I found after 1.5 hours in the fridge the soft set in the first layer still allowed a little bleeding when I layered the custard 😩 I think I prefer a firm set at the bottom for a better foundation. Your thoughts?
The second layer of jelly also took over an hour to achieve that “sloppy” result 🤔
Anyone making this should pay close attention to the rapidly quick thickening of the custard, it really did happen right before my eyes and I think mine ended up (although workable) a little too thick compared to Nagi’s softer thickness as per video. Hope this doesn’t affect the end result as I’m aware the custard will continue to set overnight.
Fingers crossed for a good looking dessert centrepiece; it does smell divine 🙏🏼🙏🏼🙏🏼
Will the store bought custard (Pauls double thick custard set ? Or will it be runny ?
I don’t remember if this was a substitute option in Nagi’s notes? But the recipe custard is delicious when made to the right texture (not eggy) and with all the other delicious flavours, I think the trifle is worthy of a homemade custard.
Also would recommend using a trifle bowl that is shaped straight up and not on an angle/diagonal if that makes sense, to get nicer even layers 🙂
Merry Christmas Nagi and Dozer – love your down to earth style recipes. Hope your Christmas weather is not as hot and humid as it is here in North WA
And Merry Christmas to you too Alan! 🙂 N x
I think you’ve got competition – it’s 38C and 80% humidity today! I’m a red faced wreck!
This trifle looks amazing. I am going to give it a try. The video was very helpful as I was confused on some points. I will use Knox flavorless gelatin with the cranberry juice so it has the great flavor you noted. Love Dozer! We have 2 Golden retrievers and I volunteer with a Golden rescue. I will rate it after Christmas.
Oh Scottie! I LOVE hearing that you volunteer at a Golden rescue! I actually tried to adopt one before I bought Dozer but was rejected! 😩 Merry Christmas! N x
Well Nagi – you have made it our dinner table at least 5 times a week since I discovered you and your recipes a few months ago. I am a fairly decent cook, and I have to say your recipes always make my heart glad in the way you do the notes !! You take the time to make every detail easy and feasible – so Thank You for that !
I was so pleased to see the Prawn Dipping sauces – just in time as I had bought 2 kilos of Tiger for Xmas day! Will take your advice and do the Thai and Fam Fav – how could I go wrong !
So Prawns and Trifle and Maple Ham will be on our table this year ..
Wishing you and yours (and Dozer) a Very Merry Christmas…
Oh WOW Carol! Truly so honoured that you’re using my recipes for your Christmas. 🙂 Makes me so happy. Merry Christmas to you too! N xx
I’ll be making this trifle for my friends this Christmas. It will keep me busy as my husband just passed away 2 weeks ago. Thank you so much for making me smile and laugh with Dozer’s antics throughout the year. I wish both you and Dozer and your family a very Merry Christmas and a safe and happy 2018.
I’m so sorry about your loss. Pray that you will find comfort and support during this difficult time.
Its so commendable that you are thinking of making this for your friends! You are a gem and your friends are lucky to have you!
Oh Pauline. Words fail me. I’m so sorry to hear about your lost. RIP to your husband, and I do hope you manage to find some holiday cheer. Big hugs from both me and Dozer – N x