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

[SeedlessEasypeeler]

We have decided on a trifle this year.

Can anyone recommend a gorgeous recipe?

Scottish trifle. Sponge fingers split in half and spread with rasberry jam. put in the bottom of a glass bowl. Crush ammaretto biscuits and sprinkle over. Drizzle with drambuie. leave for an hour in the fridge. next sprinkle rasberries over. Cover with custard then with whipped cream. decorate with raspberries.

We always used the packet mix growing up, after my mum died my dh bought me loads of packets as he knew how many memories it brought back to me

Peach and raspberry mascarpone trifle

Line bowl with raspberry Swiss roll
Soak with amoretto
Add tinned peaches and fresh raspberries
Layer of custard
Layer of mascarpone and thick cream combined
Top with more raspberries, toasted almonds and fresh mint

Absolutely delicious!

Totally retro here and made the same way as my nan did.....

Raspberry Swiss roll sliced in the bottom of the dish, generous! Slug of Sherry then tinned fruit cocktail, custard and topped with whipped cream and not forgetting hundreds and thousands.

Dh would never forgive me if I messed around with the trifle!

Dream topping on top !

@Icantremembermyusername

If ita nostalgia you're after, can't go wrong with a Bird's trifle. The one in the cardboard box! Dc and I made it recently and it was fab. Added defrosted frozen raspberries and used a flake instead if the chocolate strands in the kit.

I LOVE Bird’s trifle!

I know that it's supposed to be stale sponge but I'd rather use fat free sponge as it's quicker and I don't have to beat the family back to stop the cake being eaten before the trifle is made.
I stick bought raspberry jam Swiss rolls in the freezer for an hour or two so they can be sliced cleanly into 1cm slices, then use them to line the bottom and partly up the sides of a glass bowl. Fill the well in the middle with raspberries; either tinned and drained or defrosted with a sprinkle of sugar . Top with another layer of Swiss roll and pour the juice from the tin or from the defrosted berries with sugar to taste and a good glug of sherry or brandy to dampen all the sponge. You can top with a layer of thick custard and then whipped cream but I favour a mix of 50/50 thick custard and mascarpone, beaten until smooth. Top with fresh raspberries and grated chocolate.
This also works with tinned peaches.

Apologies if this one has already been posted. It’s so nice, I made it last Christmas and it’s on the menu again this year!

www.annabellewhite.com/fresh-cherry-raspberry-trifle

My favorites are mandarin orange or strawberry or chocolate. Chocolate truffle I would not have at a Xmas dinner, I had the orange one several times at Christmas for dessert, my best friend's mother would bring it to our Christmas dinner. I think she used pound cake, orange jello, custard, whipped cream and canned mandarin oranges.

I have not had in years as I cannot tolerate dairy, but YUM!

Mrs Beaton’s Sherry Trifle.
Cover bottom of trifle bowl with slightly sweetened raspberries. Ok to use frozen. Defrost first and drain excess liquid off before using. (Leave some to decorate trifle)
Cut about 12 sponge fingers in half, spread with Bonne Maman raspberry jam, dip in bowl of Sherry, put on top of raspberries, totally covering raspberries.
Put in fridge.
Make custard (must be thick enough to set slightly on top of sponge).
When cooled put custard over sponge
Leave to cool and set slightly.
Top with whipped cream, flaked almonds and remaining raspberries.

@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 was about to recommend this one- I’ve had so many complements whenever I have made it!

Good old Mary Berry is what we have. I made it once, found it quite a faff but I'm not really the chef in the family. My mum usually does it every year and she doesn't seem to find it overly taxing. And it is utterly delicious

www.google.com/amp/s/www.bbcgoodfood.com/recipes/marys-royal-cherry-trifle/amp

www.recipetineats.com/christmas-trifle/

This is my favourite.

I love trifle, and I wish I was friends with all you amazing trifle makers!

This is one we like, with extra Malteasers
www.bbcgoodfood.com/recipes/boozy-brownie-trifle

www.gordonramsayrestaurants.com/recipes/trifle/

I have eaten but not made this one. Someone else did all the work but it was gorgeous!

@Herbie0987, that sounds like my mum's sherry trifle, but she never used hundreds and thousands.

I make tiramisu, which is a kind of trifle. I have a recipe involving tempered egg yolks, sugar, marsala (basically zabaglione), Tia Maria, coffee, mascarpone, and whipped cream, with lady fingers or pound cake.

www.epicurious.com/recipes/food/views/tiramisu-351138

I worked in a restaurant that did a strawberry and champagne trifle that was delicious and easy to try replicate

Sponge, fresh strawberries in strawb jelly cut with fizz and fresh/good vanilla custard to top
You could akso dowse singe with bit of fizz

Thinking might make that this year - although my mum always makes very old school tinned fruit Sherry trifle, which I admit I am not into.

I like any trifle but a recent innovation that I feel has taken my own trifles up to 11 is to make the jelly and fruit layer, and then put the swiss roll on top of the set jelly, they add custard, then cream. The sponge is SO much nicer than when it's been obliterated by boiling hot jelly.

I know you’re asking for recipes but the M&S best ever trifle is absolutely gorgeous

Ginger cake, nutella, poached spiced pears and rum.
Custard
Whipped cream
Finely chopped caramelised hazelnuts and mint matchmakers

Please don't put jelly in trifle. Makes me very sad if a trifle has jelly in it. Won't stop me eating it though.

@Greebosmum

Please don't put jelly in trifle. Makes me very sad if a trifle has jelly in it. Won't stop me eating it though.

It’s not a trifle without jelly, it’s just a bowl of cream and custard

We were taught in school that a proper trifle never has jelly. Oh, the horror!
This might have just been the opinion of one Home Ec teacher though

@Marynotsocontrary

We were taught in school that a proper trifle never has jelly. Oh, the horror! This might have just been the opinion of one Home Ec teacher though

😀 I think jelly has been around in trifles since gelatin was available, probably 18th century? but before that I imagine it wasn’t used, that’s probably what she (or he) meant.