Every year as Christmas time approaches, I think of three desserts to make for the day. One is always a pavlova, one is a trifle of some sort and one is something a little bit different. The past few years I have tried a few different takes on trifle including a tiramisu style and a mango & passionfruit trifle.

This year I really wanted to go back to basics and make a classic trifle as I remembered growing up as a kid. I am a huge fan of trifle, possibly because I just love cream so much but it is what I look forward to on Christmas Day and I wonder why I don’t make it more often. Who says it just has to be for Christmas?!!

I love eating it for breakfast on Boxing Day as well. Left overs are the best!

I made my own custard for this recipe because I think it tastes way better! you could easily use bought custard if you’re stuck on time. I also used a jam roulette from the supermarket or you can use a sponge cake and spread it with raspberry jam. You could make your own sponge but again it is time consuming and store-bought are usually perfect. Trifle is best made the day before serving to allow it to absorb all the flavours.

I didn’t get to take great photos of this because we were all desperate to eat it so please excuse them! I’ll update them when I make it again soon.

Enjoy xox

Classic Trifle

Ingredients:

For vanilla custard:

1 cup of milk

1 cup of cream

1 tsp of vanilla extract

4 egg yolks

1 tbsp of cornflour

1/3 cup of caster sugar

For trifle:

85g packet of raspberry jelly crystals

250g sponge cake or jam rollette is what I used

2 tbsp of raspberry jam (if using sponge cake)

1/4 cup of sweet sherry

825g can of sliced peaches, drained

1 cup of thickened cream

1 tsp of vanilla essence/extract

2 Tbsps flaked almonds

Method:

1. Make jelly according to directions on packet. Pour in to shallow container (like a cake tin). Cover and refrigerate for 20 minutes or until jelly is almost set.
2. Meanwhile, cut up jam rollette in to slices and arrange at the bottom of a trifle serving dish. For sponge cake, cut in half, spread with jam and cut in to 3cm pieces and arrange the same. Sprinkle sponge with sherry.
3. Pour almost set jelly over sponge and put in the fridge until jelly has set. In the meantime, prepare custard.
4.  To make custard: combine milk & cream  in a small saucepan. Add vanilla extract.  Place over medium heat. Cook, stirring constantly, for five minutes or until hot but do not allow it to boil. Remove from heat.Whisk egg yolks, sugar and cornflour in a separate heat proof bowl until combined. Pour over hot milk mixture whisking constantly. Return mixture to the saucepan on a low heat. Cook, stirring constantly, for about 10-15 minutes until custard thickens. Don’t allow it to boil otherwise it will curdle. Remove from heat and allow to cool slightly.
5. Take trifle out from fridge and arrange peach slices over the jelly. Add custard on top of peaches.
6. Whip cream with vanilla extract until soft peaks form. Spread over custard. Sprinkle over flaked almonds and refrigerate for several hours or overnight to best absorb the flavours.

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