The Christmas table isn’t quite complete without a Christmas Trifle.
These layered, individual Mini Trifles can be made up a day ahead and are always a huge hit. And the best thing about a Mini Christmas Trifle is that you can have it all to yourself. No battling with the family member who takes too much of the jelly!
Thank you for sharing with us Libby
Recipe Credit from @libbyhakim
We love the fact this is from a much loved family member Libby they are the best recipes!
The magic of flummery
It has a long history but the jelly version we know today was a product of World War II thriftiness. It’s a creamy and sweet dessert that is affordable, using just two simple ingredients.
This recipe has all the key ingredients you’d expect in a trifle, including custard, sponge, alcohol and jelly.
- 85 grams jelly crystals (1 packet Aeroplane jelly if you're in Australia)
- 125 mls cream (tinned cream, thickened cream or heavy cream)
- 12 pieces Tiramisu sponge fingers (about 1 cup fresh sponge chopped in small squares)
- 1/2 cup port, sherry or muscat (or juice for a non-alcoholic version)
- 1 1/2 cups custard (bought or home-made)
- 400 grams berries (I used strawberries, raspberries and blackberries)
- 200 mls thickened cream (known as heavy cream in US)
- 1 teaspoon custard powder
- mint leaves for decorating
Make up jelly following the instructions. This should make about 2 cups of jelly.
Use 1 1/4 cups of the liquid jelly mixture to fill the bottoms of 6 small dessert dishes or wine glasses.
Put the 6 glasses and remaining mixture into the fridge.
When the remaining mixture is close to setting (but still able to be poured (this may take 1-2 hours), combine the mixture with cream and beat on high for 4 minutes.
The jelly in the cups should almost be set by this stage. Carefully pour the jelly and cream mixture (flummery) to add another layer to each of the glasses.
Allow to set.
Crush sponge fingers in a tray and then pour over port, sherry or muscat. Substitute juice if you'd prefer a kids or non-alcoholic version of the trifle.
Add sponge fingers as the next layer and then pour a layer of custard in each glass.
Add chopped berries as another layer, reserving 6 berries for decorating.
Whip thickened cream and custard powder until the cream forms stiff peaks.
Pipe cream onto top of layers and decorate each trifle with a berry and mint leaf.
1. Fresh Berries This trifle recipe uses fresh berries, and they truly make the other layers taste even better. Wash and dry the fruit before using it in the recipe.
2. Get your timing right You can make up this recipe a day ahead. However, for it to be at its best in terms of both looks and taste, a few hours in the fridge before serving is ideal. This gives your trifle enough time for the flavours to settle in while still retaining its fresh appearance.
3. Even layers Take care constructing your trifle so you get consistent and even layers. You might need to press down on the sponge a little or use a spoon to even out the custard.
4. Contrasting colours, if you opt for a different flavour jelly or different fruit, think about how the colours and flavours will work together. The beauty of this dessert is in the layers and contrast!