Recipe

Christmas trifle

This popular festive dessert is a favourite at Christmas celebrations everywhere. Our trifle recipe features seasonal fruit and delicate fairy floss.

Sep 29, 2014 2:00pm
  • 45 mins preparation
  • Serves 8
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Ingredients

Christmas trifle
  • 250 gram savoiardi (sponge finger) biscuits
  • 125 gram amaretti biscuits (almond macaroons), roughly crushed
  • 300 gram frozen raspberries
  • 2 mangoes, peeled and cubed
  • 1/2 cup (125ml) dry sherry
  • 1/2 cup (125ml) apple or orange juice
  • 1 cup (250mi) thickened cream, whipped
  • 1 quantity english egg custard
  • persian fairy floss and silver leaf (optional), to decorate

Method

Christmas trifle
  • 1
    Lay half of sponge finger biscuits in base of a large glass serving bowl. Sprinkle with crushed amaretti. Scatter with three-quarters of fruit. Top with remaining sponge finger biscuits.
  • 2
    Drizzle with combined sherry and fruit juice. Cover and set aside for 30 minutes.
  • 3
    Gently fold cream into custard. Spoon over sponge biscuits, allowing excess to drizzle down side of sponge. Top with Persian fairy floss and silver leaf, if desired. Serve.

Notes

Persian fairy floss and silver leaf are available from some supermarkets and delicatessens or fine-food stores. You can substitute fairy floss or silver leaf with toasted shredded coconut, almond flakes or curls of white chocolate.

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