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 Time1

Cook Time2

Total Time3

Course: Dessert

Cuisine: American

Keyword: Christmas Trifle Recipe

Servings:

Calories: 318kcal

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.

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