Christmas trifle recipes.

[ApolloandDaphne]

I'm in charge of trifle for Christmas Day. Hit me with your best recipes!

Traditional Scottish (no jelly, use jam), Swiss roll or sponge cake, fresh custard, rasps, cream.... and top with gold flakes for a festive edge. Trifle should not be... trifled with!

There is a recipe for a Black Forest trifle in this month’s Tesco magazine. It looked Christmassy and bougie.

I've got some good sized shot glasses that I picked up from a wholesale catering shop. I don't think I could cope with drinking actual shots out of them! They work really well for individual trifles and desserts though.

.... and how could I forget sherry!

I did a Black Forest one last year. Cherry jelly, chocolate cake with kirsch, sour cherry compote, chocolate custard, vanilla whipped cream, topped with black cherries and grated dark chocolate.

I am Scottish and my DM always made the Christmas trifle. She was adamant it should ALWAYS contain jelly as i prefer it without so i guess it really depends on family tradition rather than nationality.

Whatever flavour you do I think making the homemade custard with cream, like in Delia's recipe makes a big difference.

Controversial @Haveanaiceday! Delicious either way.

Where are you all getting raspberries and cherries from at this time of year?? Are you using frozen ones?

Frozen with dusting of icing sugar in my case. Had a glut in the summer and diverted some to freezer, rather than jam.

Please can I have one of each from all of you, and I will taste-test to decide which is best 😁

I make the one my mum always made, similar to traditional sherry trifle with NO custard, tinned fruit cocktail, melted strawberry jelly and tinned strawberries, and lashings of sherry served with Bailey's whipped cream. It's amazing.

Although I have a recipe somewhere of a Bailey's tiramisu trifle that I've been meaning to try! It's from Olivemagazine.com.

No jelly! Sponge soaked with orange juice or sherry, topped with frozen fruit mix, (strawberries, cherries etc), followed by the best custard you can buy. Leave overnight and top with whipped cream sweetened with icing sugar and a few drops of vanilla essence. This is the best trifle.

Trifle MUST have custard. It's my favourite bit!

Trifle warz has begun!

Noooo. I love custard but only at boiling point, not cold in a trifle.

Hot custard is vile. Cold is the only way! I like those little pots of ambrosia custard straight out the fridge! Also cold custard on hot crumble.

Tesco seems to be the only place that sells raspberry swiss roll. I always use in my sherry trifle.

I may allow it on hot crumble, at a pinch.

But I can't tolerate it any other way.

My grandmother used to make Bird's custard from the powder for her dad before bed when I was very small. He was in his nineties and I'd be staying over. So I used to get a piping hot bowl fresh off the hob as well. Happy days!

Birds custard from powder is what my DM always used for her trifle. A bit less milk makes it set nicely. Can you still get it? Must have a look.

I think it's in Tesco.

I use frozen, they break up really well. And I've discovered Lidl fresh custard (the posh one if there is such a thing from Lidl) which is gorgeous.

I made this for my birthday pudding this year and it was delicious! I have to tweak it to make it dairy free and gluten free (baked a gf Madeira cake) but it was still so good.
For the custard layer I made custard and folded through some whipped cream to make it crème legere which made the custard a bit lighter. I topped it with cream swirls topped with frozen cherries and then crumbed over a couple of amaretti biscuits.

preppykitchen.com/vanilla-custard/

www.bbc.co.uk/food/recipes/how_to_make_trifle_89033

Waitrose had them on the shelf this week.

Chocolate clemintine is our go to! I use this recipe ://www.itv.com/thismorning/articles/clementine-and-chocolate-trifle-leon-ockenden-recipe

Nigella's chocolate cherry trifle. It's a thing of wonder.

Recipe online here:
https://nigellarecipes.co.uk/nigella-chocolate-and-cherry-trifle-recipe/