Christmas Trifle
A traditional English dessert featuring layers of sponge cake, creamy custard, fresh fruits, and fluffy whipped cream, perfect for holiday celebrations.
Equipment
- Trifle dish or clear glass serving glasses
- mixing bowls
- electric mixer
- saucepan
Ingredients
Cake Layer
- 1 pound pound cake cut into cubes
- 1 cup milk
- 1 teaspoon vanilla extract
Custard Layer
- 2 cups milk
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 1 teaspoon vanilla extract
Fruit Layer
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Whipped Cream Layer
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Garnish
- fresh mint leaves
- additional mixed berries
Instructions
- Soak the pound cake cubes in a mixture of milk and vanilla extract for a few seconds.
- Heat milk in a saucepan, then whisk together sugar, cornstarch, and salt in a bowl. Gradually add warm milk to egg yolks, then return to saucepan and cook until thickened.
- Combine mixed berries with sugar and lemon juice, and let sit for 10-15 minutes.
- Whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Layer soaked pound cake, custard, macerated berries, and whipped cream in a trifle dish, repeating layers until all ingredients are used.
- Garnish with fresh mint leaves and additional berries, then chill for at least 2 hours before serving.
Notes
Store leftovers covered in the refrigerator for 2-3 days. Avoid freezing.