Christmas Trifle

Trifle 1

One of my family’s Christmas traditions each year is to have trifle for dessert. The job of making trifle is done by my or Bec for the last few years, and we’ve both got it pretty down pat. This year I decided to do something a little different and to make it in wine glasses as individual serves, and I thought I’d share the recipe here as well. This recipe only takes about half an hour to make as well.


  • 1 packet sponge fingers (you can also use a jam and sponge rolled cake)
  • 1/3 cup sherry
  • 1 can of slices peaches
  • 3 packets jelly crystals (you can use the same flavours or different flavours)
  • 1 litre of vanilla custard
  • 1 large tub of thickened cream
  • Strawberries and kiwi fruit to decorate
  • 1 Flake chocolate bar

NOTE: This recipe is best if you start making it the day before you’ll eat it, so that it has time to settle and thicken. When I make this, I use either a ceramic baking tray, or the single use baking trays from Coles.

Trifle 2

To start with, I make the jelly since it takes so long. While the jelly is setting in the fridge, I spread the sponge fingers over the base of the baking tray and sprinkle with the sherry. We don’t like it really strong, so we only use about 1//3 cup, but you could use more of less depending on your preferences.

When the jelly is ready, I layer the peach slices over the sponge cake, then mash up the jelly and spoon it over the top. If you use multiple flavours, it’s best to mix them up a little as well. Once the jelly is in place, the custard can be poured over the top, and then the whole thing refridgerated to settle overnight.

Just before serving (we usually do this before Christmas lunch or dinner), whip the cream and spread over the top, then layer some halved strawberries and slices of kiwi fruit, and crush up the flake and sprinkle over the whole lot.

We’re all hooked on this stuff! It’s a great treat since we only have it one a year, and one of the things we all love about Christmas! It’s pretty rich, so it’s best not to serve up too much at once, and with the amount we make, it will last us for around a week with no problems, even with all of us eating it!


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