Description
This festive Christmas Trifle is a delightful layered dessert featuring moist Madeira cake soaked in orange-flavored liquor, a vibrant cranberry jelly, fresh strawberries, mixed berries, homemade creamy custard, and whipped cream topping. It’s perfect for holiday celebrations, combining tart cranberry flavors with luscious custard and fresh fruit, creating a stunning and delicious centerpiece for your Christmas table.
Ingredients
Scale
Cake and Soaking Liquid
- 1 x 450g / 14 oz Madeira cake or Pound cake (store bought)
- 1/3 cup orange or other fruit flavored liquor (such as Cointreau), or apple, orange or other fruit juice (or 2 tbsp brandy)
Cranberry Jelly
- 7 tsp gelatine powder
- 6 cups cranberry juice, original (with sugar added, not no added sugar)
- 1/2 to 1 punnet halved strawberries (optional extra)
Fruit
- 500 – 750g (1 – 1.5 lb) strawberries, halved
- 1 each punnet blueberries
- 1 each punnet raspberries
Cream
- 2 1/2 cups heavy/thickened cream or pure whipping cream
- 3 tbsp white sugar (caster sugar)
- 1 1/2 tsp vanilla extract
Homemade Thick Custard
- 3 cups milk (full fat or low fat)
- 1/4 cup caster sugar (superfine sugar)
- 1 tsp vanilla bean paste or vanilla extract
- 1/4 cup caster sugar (superfine sugar), extra
- 4 egg yolks
- 1/2 cup cornflour/cornstarch
Instructions
- Prepare Cake Layer: Cut the Madeira or pound cake into 2 cm (0.8 inch) cubes. Place a layer of cake cubes to cover the bottom of a 3.5 L / 3.5 qt trifle dish and sprinkle evenly with the orange-flavored liquor or fruit juice to soak the cake slightly.
- Optional Strawberry Scatter: Scatter half to one punnet of halved strawberries over the soaked cake for added fruit flavor and decoration.
- Heat Half the Cranberry Juice: Pour half of the cranberry juice (3 cups/750 ml) into a saucepan and heat over medium until it simmers; then remove from heat.
- Dissolve Gelatine: Place the remaining room temperature cranberry juice in a large bowl and evenly sprinkle the gelatine powder over the surface. Whisk gently until the gelatine begins dissolving.
- Combine Hot Juice and Gelatine: Pour the hot cranberry juice into the bowl with gelatine while whisking continuously until the gelatine completely dissolves.
- First Jelly Layer: Pour half of the warm jelly mixture carefully down the side of the trifle dish to cover and submerge the cake pieces. Refrigerate uncovered for 1 1/2 hours until the jelly is partially set, firm enough to hold fruit on its surface.
- Hold Remaining Jelly: Pour the remaining warm jelly into a bowl and leave it at room temperature without refrigerating.
- Make Custard: Prepare the homemade custard (see detailed custard preparation steps) so it is ready to be layered.
- Custard Layer: Remove the partially set trifle from the fridge. Whisk the room temperature custard to loosen it, then spoon and smooth it over the jelly layer. Press custard gently against the walls of the dish to prevent jelly bleed. Refrigerate uncovered for 1 hour until the surface firms but is still soft.
- Partially Set Remaining Jelly: Whisk the remaining jelly in the bowl and refrigerate for about 1 hour, checking around 30 minutes to keep it spoonable but not fully set, to avoid breaking the custard layer.
- Second Jelly Layer: Remove trifle and jelly from fridge. Spoon the partially set jelly gently over the custard layer, smoothing the surface. Scatter over the remaining 1 punnet halved strawberries or a mix of half raspberries and half strawberries. Refrigerate for at least 3 hours or up to 48 hours until fully set.
- Prepare Cream Topping: Beat the heavy cream with sugar and vanilla extract until softly whipped and thick.
- Assemble and Serve: Once the jelly is fully set, just before serving, layer the whipped cream on top evenly. Pile the remaining berries over the cream and dust lightly with icing sugar. Serve ensuring each portion includes all layered components.
- Homemade Custard Preparation: Bring milk, 1/4 cup sugar, and vanilla to a gentle simmer over medium heat—do not boil. In a large bowl, whisk remaining 1/4 cup sugar, egg yolks, and cornflour until smooth. Slowly add about 1/2 cup hot milk mixture while whisking, then gradually combine remaining milk. Return mixture to saucepan over low heat. Whisk continuously for about 45 seconds until thick and creamy. Remove immediately from heat, pour into a bowl, cover surface with cling wrap, and let cool to room temperature before layering.
Notes
- Cake: Any cake works well, but Madeira, Pound, or homemade vanilla cakes are ideal. Christmas cake works too but will affect color.
- Gelatine: Use gelatine powder like McKenzie’s (Australia), Knox (USA), or Dr Oetker (UK) for about 21g total. Ensure cranberry juice has added sugar; otherwise, sweeten it by dissolving 1/2 cup white sugar in heated juice.
- Store-bought Custard: For convenience, use double-thick custard like Pauls, adding vanilla extract to freshen flavor.
- Vanilla Bean Paste: Optional; adds nice specks and flavor but can be substituted with vanilla extract.
- Jelly Layers: The first jelly layer sets with a flat clear surface. The second jelly layer should be partially set and spooned gently to avoid breaking the custard and layers bleeding.
- Custard Texture: Custard should be mostly cooled but still soft to spread smoothly. If it sets too firm before layering, whisk it to loosen.
- Leftover Egg Whites: Save for use in other recipes like meringues or angel food cake.
Nutrition
- Serving Size: 1 slice (approx. 200g)
- Calories: 360 kcal
- Sugar: 32 g
- Sodium: 75 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 110 mg
