January 24, 2024
Review RecipeChristmas Trifle
Indulge in the festive spirit with our Christmas trifle recipe, a layered dessert full of flavors and textures that embraces the holiday season in every delightful bite.
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Indulge in the festive spirit with our luscious Christmas trifle – a medley of flavors and textures that highlight the joy of the season. This easy recipe has a holiday vibe in every layer, combining moist sponge cake, velvety vanilla pudding, vibrant fruits, and a cloud of sweet whipped cream.
Christmas Trifle Ingredients
In this Christmas trifle, the sponge cake provides a soft base for layers of vibrant red gelatin, which infuses every bite with fruity brightness.
The choice between cranberry juice and sherry offers a customizable twist, while smooth vanilla pudding adds creamy richness.
Sliced strawberries and plump raspberries add bursts of natural sweetness, harmonizing with the luscious raspberry jam. Topped with a cloud of whipped cream, this trifle presents delightful textures in every bite.
You’ll need:
- 1 (6-ounce) packet of red gelatin (strawberry or raspberry flavor)
- 1 cup of boiling water
- 1 cup of cold water
- 1 large sponge cake (store-bought or homemade), cut into cubes
- ½ cup of cranberry juice or sweet sherry (for an alcohol version)
- 2 (3.4-ounce) packages of vanilla or white chocolate instant pudding mix
- 4 cups of cold whole milk
- ½ cup of powdered sugar (divided in half between the pudding layer and the heavy cream layer)
- 2 cups of fresh strawberries, washed, hulled, and sliced
- 2 cups of fresh raspberries
- 1 (16-ounce) jar of raspberry jam or preserves
- 2 cups of heavy cream
- ¼ cup of powdered sugar
- 1 teaspoon of vanilla extract
- A few fresh mint leaves (for garnish)
Substitutions and Additions
RED GELATIN: If preferred, experiment with other gelatin flavors that pair well with the fruits, such as cherry or mixed berry.
SPONGE CAKE: While classic sponge cake works wonders, consider variations like angel food cake or chocolate sponge cake for unique flavor profiles.
CRANBERRY JUICE OR SHERRY: Swap the cranberry juice or sherry for fruit juices like apple or pomegranate for a twist on the soaking liquid.
VANILLA PUDDING: Explore different pudding flavors, such as chocolate or butterscotch, to add intriguing layers of taste to this holiday trifle recipe.
FRESH BERRIES: Feel free to incorporate blueberries, blackberries, or even diced peaches for delightful variations.
RASPBERRY JAM: Create a personalized touch by using homemade raspberry jam and adjusting the texture to your liking.
WHIPPED CREAM: For a lighter option, consider using whipped coconut cream or non-dairy whipped topping.
MINT LEAVES: Swap mint leaves with shaved chocolate curls or toasted nuts for a unique garnish.
How To Make This Christmas Trifle Recipe
Follow our step-by-step instructions to create the stunning layers of this delightful dessert.
OUR RECIPE DEVELOPER SAYS
Ensure your trifle bowl is large enough to accommodate all the layers. This recipe is designed for a large trifle bowl, but if you have a smaller bowl, you might need to adjust the quantities accordingly.
For The First Layer
STEP ONE: In a medium bowl, dissolve the packet of red gelatin in 1 cup of boiling water. Stir until fully dissolved, then add 1 cup of cold water. Set aside to cool slightly.
STEP TWO: Take a large trifle bowl and start by arranging a layer of sponge cake cubes at the bottom of the trifle bowl. Drizzle the cranberry juice or sherry (if using) over the cake to moisten it.
PRO TIP:
If you’re making your own sponge cake, make sure it’s cooled completely before cutting it into cubes. A store-bought sponge cake works perfectly well and saves time.
STEP THREE: Pour the prepared red gelatin mixture over top of the cake layer. Ensure it is evenly spread. Place the trifle bowl in the refrigerator for about 30-45 minutes or until the gelatin sets to a soft but not fully firm consistency.
PRO TIP:
When pouring the first layer of gelatin over the cake, make sure it’s not too hot. You want it to be cooled down slightly so that it doesn’t melt the cake or disrupt the subsequent layers.
For The Second Layer
STEP ONE: Whisk together the instant pudding mixes and cold milk in a large mixing bowl until it thickens and becomes smooth.
STEP TWO: Mix in ¼ cup of the powdered sugar and refrigerate the pudding while the gelatin layer is setting.
STEP THREE: Once the gelatin layer is softly set, spoon the prepared vanilla pudding over the gelatin layer, making sure it spreads evenly.
STEP FOUR: Place it back into the refrigerator while you make the next layer.
For The Third Layer
STEP ONE: Place the raspberry jam into a medium bowl and heat it in the microwave for 30 seconds to 1 minute. You just want to soften it, not heat it up.
STEP TWO: Pour the sliced strawberries and raspberries into the raspberry jam and mix until the fruit is well coated.
STEP THREE: Carefully spread this fruit mixture over the instant pudding layer in the trifle bowl.
STEP FOUR: Place back into the refrigerator while you make the final layer.
For The Fourth Layer
STEP ONE: In a medium bowl, whip the heavy cream with the remaining ¼ cup of powdered sugar and vanilla extract until stiff peaks form.
STEP TWO: Spread the whipped cream over the fruit and jam layer.
For The Garnish
STEP ONE: Garnish the top of the trifle with fresh strawberries, raspberries, fresh mint leaves, and a dusting of powdered sugar.
STEP TWO: Refrigerate for at least 2-3 hours, preferably overnight, to allow the flavors to meld together and the gelatin to set completely.
STEP THREE: Serve chilled.
How To Serve
Serve generous spoonfuls of the trifle as the pièce de résistance after a holiday meal, letting each layer shine.
Pair with steaming mugs of hot chocolate or mulled cider for a cozy winter treat when it’s chilly outside.
We have a few more trifle recipes to add some variety to your menu. Try our chocolate trifle and classic vanilla trifle.
MORE TRIFLE RECIPES
Storage
If you want to make this dessert in advance or store any leftovers, here’s how.
MAKE AHEAD: Prepare this festive trifle a day ahead for enhanced flavors and smoother layers.
IN THE FRIDGE: Cover the trifle with plastic wrap and store it in the refrigerator for up to two to three days.
IN THE FREEZER: Freezing isn’t recommended due to potential texture changes, but if needed, wrap portions well and store them for up to a month. Thaw in the fridge.
Why We Love This Recipe
SIMPLE YET ELEGANT: Despite its impressive appearance, the easy-to-follow steps ensure a creation that comes together easily.
FESTIVE: With vibrant holiday colors and plenty of indulgent flavors, it is the ideal dessert to celebrate the season.
In every layer of our Christmas trifle recipe, you’ll find the essence of the holiday season. The blend of flavors, textures, and colors culminate in a dessert that’s as visually captivating as it is delightfully delicious.
Frequently Asked Questions
Can I use non-dairy alternatives for the pudding and cream?
You can use non-dairy milk for the pudding and a suitable non-dairy whipped cream alternative to make the trifle dairy-free.
Can I assemble the trifle in a different order?
Feel free to customize the layering order to your liking. The order in the recipe is just a suggestion.
How do I serve the trifle without disturbing the layers?
Use a large, flat serving spoon to scoop from the bottom, ensuring each portion has a bit of each layer.
Can I use other fruits in this trifle?
You can get creative with the fruits. Blueberries, blackberries, or even peaches can be wonderful additions or substitutions. Just match the flavor of the jam with the fruit so that they complement each other.
Can I use a different flavor of gelatin?
You can experiment with other gelatin flavors that complement the fruit and other elements in the trifle.
Can I make the trifle ahead of time?
Making this delicious trifle a day ahead allows the flavors to meld and the layers to set properly. Store it covered in the refrigerator.
Can I make individual trifles instead of a large trifle?
Certainly, you can layer the ingredients in individual dessert glasses for single servings.
Can I use frozen berries?
Fresh berries are recommended for the best texture and flavor, but if using frozen berries, make sure to thaw and drain them well before using.
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Christmas Trifle
Indulge in the festive spirit with our Christmas trifle recipe, a layered dessert full of flavors and textures that embraces the holiday season in every delightful bite.
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings 16
Ingredients
- 6 ounces red gelatin (strawberry or raspberry flavor)
- 1 cup boiling water
- 1 cup cold water
- 1 large sponge cake, cut into cubes (store-bought or homemade)
- ½ cup cranberry juice, or sweet sherry for an alcohol version
- 6.8 ounces vanilla or white chocolate instant pudding mix (two 3.4-ounce packages)
- 4 cups cold whole milk
- ½ cup powdered sugar, divided in half between the pudding layer and the heavy cream layer
- 2 cups fresh strawberries (washed, hulled, and sliced)
- 2 cups fresh raspberries
- 16 ounces raspberry jam, or preserves
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- A few fresh mint leaves, for garnish
Instructions
First Layer
- In a medium bowl, dissolve the packet of red gelatin in 1 cup of boiling water. Stir until fully dissolved, then add 1 cup of cold water. Set aside to cool slightly.
- Take a large trifle bowl and start by arranging a layer of sponge cake cubes at the bottom of the bowl. Drizzle the cranberry juice or sherry (if using) over the cake to moisten it.
- Pour the prepared red gelatin mixture over the moistened cake layer. Ensure it is evenly spread. Place the trifle bowl in the refrigerator for about 30-45 minutes or until the gelatin sets to a soft but not fully firm consistency.
Second Layer
- Whisk together the instant pudding mix and cold milk in a large mixing bowl until it thickens and becomes smooth.
- Mix in ¼ cup of the powdered sugar and refrigerate the pudding while the gelatin layer is setting.
- Once the gelatin layer is softly set, spoon the prepared vanilla pudding over the gelatin layer, making sure it spreads evenly.
- Place it back into the refrigerator while you make the next layer.
Third Layer
- Place the raspberry jam into a medium bowl and heat it in the microwave for 30 seconds to 1 minute. You just want to soften it, not heat it up.
- Pour the sliced strawberries and raspberries into the raspberry jam and mix until the fruit is well coated.
- Carefully spread this fruit mixture over the instant pudding layer in the trifle bowl.
- Place back into the refrigerator while you make the final layer.
Fourth Layer
- In a medium bowl, whip the heavy cream with the remaining ¼ cup of powdered sugar and vanilla extract until stiff peaks form.
- Spread the whipped cream over the fruit and jam layer
Garnish
- Garnish with fresh strawberries, raspberries, fresh mint leaves, and a dusting of powdered sugar.
- Refrigerate for at least 2-3 hours, preferably overnight, to allow the flavors to meld together and the gelatin to set completely.
- Serve chilled.
Notes
- Ensure your trifle bowl is large enough to accommodate all the layers. This recipe is designed for a large trifle bowl, but if you have a smaller bowl, you might need to adjust the quantities accordingly.
- If you’re making your own sponge cake, make sure it’s cooled completely before cutting it into cubes. A store-bought sponge cake works perfectly well and saves time.
- When pouring the first layer of gelatin over the cake, make sure it’s not too hot. You want it to be cooled down slightly so that it doesn’t melt the cake or disrupt the subsequent layers.
Nutrition
Calories: 318kcal | Carbohydrates: 46g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 60mg | Sodium: 276mg | Potassium: 198mg | Fiber: 2g | Sugar: 37g | Vitamin A: 576IU | Vitamin C: 15mg | Calcium: 117mg | Iron: 1mg
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