This delicious Christmas Trifle is a quick and easy dessert that’s perfect for the holiday season. With layers of creamy custard, fresh pears, and tangy raspberries, it’s a festive treat everyone will love. You can customize it with your favorite fruits or cake, making it a versatile and indulgent dessert for any occasion!
Ingredients Needed:
- 720 ml (3 cups) creme anglaise (or prepared Bird’s custard)
- 340 g (12 ounces) prepared pound cake, crusts trimmed
- 80 ml (1/3 cup) Marsala wine or sherry
- 80 ml (1/3 cup) Amaretto
- 4 pears, poached and sliced into wedges
- 480 g (4 cups) fresh or frozen raspberries (thawed)
- 30 g (1/4 cup) confectioner’s sugar
- 480 ml (2 cups) whipping cream
- Fresh raspberries and mint leaves for garnish
How To Make Christmas Trifle Recipe?
- Whip the Cream: In a medium bowl, beat 480 ml (2 cups) cream with 30 g (1/4 cup) confectioner’s sugar until stiff peaks form. Set aside.
- Prepare the Berries: In a separate mixing bowl, toss the berries with 2 tablespoons of Marsala, stirring gently to bruise the berries slightly.
- Assemble the Trifle: Cut the 340 g (12 ounces) pound cake into 1/2-inch thick slices and fit them tightly into the bottom of a trifle bowl (or a 1 1/2-quart decorative glass bowl). Drizzle or sprinkle the cake with Marsala and Amaretto.
- Layer the Trifle: Add 1/3 of the pears and raspberries on top of the cake, followed by 1/3 of the creme anglaise or custard.
- Repeat the Layers: Repeat the process to create a total of three layers with the remaining ingredients.
- Top with Cream: Spread the whipped cream on top, then pipe rosettes of whipped cream around the edges.
- Garnish: Decorate with fresh raspberries and slivered almonds.
Recipe Tips:
- Use Fresh Raspberries: Fresh raspberries are best, but if you use frozen ones, make sure to thaw them well so they don’t add too much liquid.
- Let the Cake Soak: Drizzle the cake with the Marsala and Amaretto mixture to make it soak up the flavor and stay moist.
- Chill Before Serving: Let the trifle chill in the fridge for at least 2 hours before serving so the flavors blend.
- Whip the Cream Well: Whip the cream until it forms stiff peaks, so it stays fluffy and holds its shape.
- Layer Neatly: Spread each layer evenly to make the trifle look neat and make sure every bite has a good mix of ingredients.
How To Store Leftovers?
First, let the leftover trifle cool to room temperature. Then, cover it with plastic wrap or transfer it to an airtight container and store it in the refrigerator. It will keep for up to 2 days.
Nutrition Facts:
- Calories: 320 kcal
- Total Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 95mg
- Sodium: 100mg
- Potassium: 180mg
- Total Carbohydrate: 35g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 4g
Try More Nigella Lawson Recipes:
Nigella Christmas Trifle Recipe
Description
This delicious Christmas Trifle is a quick and easy dessert that’s perfect for the holiday season. With layers of creamy custard, fresh pears, and tangy raspberries, it’s a festive treat everyone will love. You can customize it with your favorite fruits or cake, making it a versatile and indulgent dessert for any occasion!
Ingredients
Instructions
- Whip the Cream: In a medium bowl, beat 480 ml (2 cups) cream with 30 g (1/4 cup) confectioner’s sugar until stiff peaks form. Set aside.
- Prepare the Berries: In a separate mixing bowl, toss the berries with 2 tablespoons of Marsala, stirring gently to bruise the berries slightly.
- Assemble the Trifle: Cut the 340 g (12 ounces) pound cake into 1/2-inch thick slices and fit them tightly into the bottom of a trifle bowl (or a 1 1/2-quart decorative glass bowl). Drizzle or sprinkle the cake with Marsala and Amaretto.
- Layer the Trifle: Add 1/3 of the pears and raspberries on top of the cake, followed by 1/3 of the creme anglaise or custard.
- Repeat the Layers: Repeat the process to create a total of three layers with the remaining ingredients.
- Top with Cream: Spread the whipped cream on top, then pipe rosettes of whipped cream around the edges.
- Garnish: Decorate with fresh raspberries and slivered almonds.
Notes
- Use Fresh Raspberries: Fresh raspberries are best, but if you use frozen ones, make sure to thaw them well so they don’t add too much liquid.
- Let the Cake Soak: Drizzle the cake with the Marsala and Amaretto mixture to make it soak up the flavor and stay moist.
- Chill Before Serving: Let the trifle chill in the fridge for at least 2 hours before serving so the flavors blend.
- Whip the Cream Well: Whip the cream until it forms stiff peaks, so it stays fluffy and holds its shape.
- Layer Neatly: Spread each layer evenly to make the trifle look neat and make sure every bite has a good mix of ingredients.