DH wants a trifle for Christmas dessert. Recommendations please....

[SeedlessEasypeeler]

We have decided on a trifle this year.

Can anyone recommend a gorgeous recipe?

Swiss roll & fruit mixed with jelly. Let it set, then add custard, leave a while longer then add whipped cream and sprinkles. My mum makes it every Christmas and it wouldn’t be Christmas without it (or a snowball)

Sainsburys raspberry swiss roll, sliced into finger width pieces lining a bowl. Sprinkle with sherry. Then add two boxes of frozen raspberries and raspberry jellies x 2 made up to three quarters. Top with custard. You can use tinned custard or if you want it set, two packets of custard which has been allowed to cool. Traditionally in our family you add your own cream, but you can top with a layer of whipping or double cream and decorations.

A PP already mentioned Limincello and Raspberry which is lovely. Here’s the recipe I use - I sometimes make them in tiny cups as individual servings. www.waitrose.com/home/recipes/recipe_directory/r/raspberry_and_limoncello_trifle.html

Fanny Cradock's Mum's Chocolate Orange Trifle

I have never tried it but I just love the way she says bewfay instead of buffet.

www.google.com/search?channel=crow5&client=firefox-b-d&q=fanny+crdocks+trifle#kpvalbx=_FFu2YfvYG82jgAaao6DoAg23

Ours is pretty traditional. Swiss roll sliced up for the base, drizzled with Sherry. Then raspberries tossed in sugar (you can get bags of frozen one) No jelly! Nice custard next and when that has set decorate with cream, flaked almonds and some reserved raspberries

Trifle sponges, cut in half with raspberry jam in the middle. Line the bottom of a bowl. Generous swig of sherry. Frozen raspberries (2 bags). Leave in the fridge overnight. Make custard (Birds is fine). Also leave to cool overnight. Peel skin off custard, stir and then cover the raspberries. Whipped cream on top and then crushed up Flake to finish.

This is my most recent creation.

Bastardisation of a black forrest gateau. Chocolate sponge, chocolate custard, cherries, cherry jelly, coffee liquor, shaved chocolate, mascarpone, cream. I also added chocolate shards before serving.

The jools Oliver one is great. I love a trifle!

@Herbie0987

My nan’s recipe.

Stale Victoria sandwich cake in bottom of bowl with a good glug of sherry to soak into sponge, any flavour jelly on top, leave to set in fridge. Thick homemade custard, pour over the top, leave to set in fridge. Double cream whipped till thick, spread on top of set custard and sprinkle with hundreds and thousands.

Exactly the same as my Nanna's recipe to a tee. I grate chocolate on the top instead of the coloured bits as they bleed into the Cream and I also add a sachet of Dream Topping to the cream Yum !

@YellowMonday

This is my most recent creation.

Bastardisation of a black forrest gateau. Chocolate sponge, chocolate custard, cherries, cherry jelly, coffee liquor, shaved chocolate, mascarpone, cream. I also added chocolate shards before serving.

I am on my way :)

Nigel Slater's ten minute trifle is heavenly. www.theguardian.com/lifeandstyle/2001/aug/12/foodanddrink.features5

my own was always trifle sponges, frozen raspberry juice with some sugar dissolved in, pack of defrosted raspberries, fruit cocktail, lychees, make 2 pints Birds of custard, leave to set, whip double cream decorate with fresh raspberries.

the secret's in the lychees

ffs.... forgot sliced banas before you put the custard layer over the fruit

bananas!!

I made Donal Skehan’s Black Forest trifle and it was gorgeous. I’m doing a traditional one this year

www.sainsburysmagazine.co.uk/recipes/desserts/raspberry-and-prosecco-trifle

Prosecco, raspberry & pomegranate trifle with meringue kisses. I made individual ones which were amazing.

I recommend you tell your dh to do the research and make the trifle.

My mum makes the most amazing trifle, very simple but my husband adores it. Jam swiss roll, strawberry jelly, tinned peaches, custard made with custard powder as it is thicker. Covered with double cream and cherries to garnish. I am sure that there are far fancier recipes out there, but for me my mum's trifle beats anything else hands down :-)

Proper trifle should not contain jelly!

My mum’s: sliced raspberry Swiss roll. Cover in tinned raspberries and sherry. Top with ready made Birds custard and whipped cream.

@LaBelleSausage

Are you trifle purists?

Because if not, Nigella has a Chocolate Cherry Trifle which is like a magnificent bowl of Black Forest that you want to dive into.

I came on here to recommend that exact recipe! It's divine.

All trifle is lovely, as long as no jelly is involved

Jelly over sponge makes me heave.

Swiss Roll slices (jam'n'cream one ) artfully arranged along the base and up the sides
Drizzle of raspberry couli ( EasiYo used to do a fruit sauce that wasn't sweet)
Tinned peach slices in juice and drizzle some juice in the cake
Sainsbury Taste The Difference fresh custard
Whipped/Double cream
Crushed up nut brittle (almond brittle)

Haven't made one for ages though

I detest trifle but always make for DP and DS at Christmas. I use the Birds I a box mix, adding a tin of drained fruit cocktail to the jelly. I also put in I individual tall glasses rather than in one bowl as it makes me heave seeing leftover trifle in the fridge!