Christmas Trifle

A classic layered dessert featuring fruit compote, sponges soaked in sherry, homemade custard, and whipped cream decoration.

Vegetarian Dessert Fruit Christmas Custard

Estimated Nutrition

Calories

845

kcal / serving

8450 kcal total

Carbs

81.3g

per serving

812.8 g total

Fat

52.8g

per serving

528.2 g total

Protein

11.3g

per serving

112.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Cornflour

Caster Sugar

piece

Trifle Sponges

CondimentsSauces

0.5

jar

Apricot Jam

Dairy

piece

Egg Yolk

large free-range

600

Milk

300

Single Cream

600

Double Cream

Fruits

piece

Lemon

finely grated zest only

250

Apricot

ready-to-eat dried, reserve 2 for decoration

150

Cranberry

dried, sweet, reserve 5 for decoration

150

Pineapple

dried

GrainsCereals

piece

Ratafia Biscuits

can substitute with amaretti biscuits

Liquids

250

Sherry

medium-dry

NutsSeeds

Almond

flaked and toasted

Method

Boil 600ml water with lemon zest, then simmer apricots, cranberries, and pineapple for 40 minutes before cooling for 4 hours.

Pipe remaining cream around the edge and decorate with reserved sliced apricots and cranberries.

Beat double cream until soft peaks form, then spread half over the custard and scatter with almonds.

Layer the cooked fruit and cooled custard over the sponges, then chill in the fridge.

Mix 250ml of reserved fruit syrup with sherry and pour over the sponge and biscuits.

Sandwich trifle sponges with apricot jam and arrange them in a 3 litre dish with crumbled ratafias.

Heat the custard mixture until thick, then remove from heat and allow to cool.

Whisk egg yolks, cornflour, and sugar, then gradually add hot milk and cream while whisking.