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Christmas Cranberry and Berry Trifle Recipe

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★★★★★

4.5 from 98 reviews

This classic Christmas Trifle is a delightful layered dessert featuring moist Madeira cake soaked in fruity liquor or juice, with a vibrant cranberry jelly, creamy homemade custard, and fresh berries, all topped with softly whipped cream. Perfect for festive gatherings, this show-stopping trifle combines textures and flavors that celebrate the holiday season in every bite.

Ingredients

Scale

Cake Layer

  • 450g / 14 oz Madeira cake or Pound cake (store bought)
  • 1/3 cup orange or other fruit flavoured liquor (like Cointreau) or apple/orange fruit juice, or 2 tbsp brandy
  • Optional: 1/2 to 1 punnet halved strawberries

Jelly Layers

  • 7 tsp gelatine powder
  • 6 cups (1500 ml) cranberry juice, original (with sugar added)
  • 1 punnet strawberries, halved
  • 1 punnet blueberries
  • 1 punnet raspberries

Custard

  • 3 cups (750 ml) milk (full or low fat)
  • 1/4 cup caster sugar
  • 1 tsp vanilla bean paste or vanilla extract
  • 4 egg yolks
  • 1/2 cup cornflour (cornstarch)
  • 1/4 cup caster sugar (extra)

Cream Topping

  • 2 1/2 cups heavy/thickened cream or pure whipping cream
  • 3 tbsp white sugar (caster sugar ok)
  • 1 1/2 tsp vanilla extract
  • Extra berries for topping (remaining strawberries, blueberries, raspberries)
  • Icing sugar for dusting

Instructions

  1. Prepare Cake Layer: Cut the Madeira or Pound cake into 2 cm (0.8″) cubes. Place enough cubes to cover the bottom of a 3.5 L (3.5 qt) trifle dish. Sprinkle with your choice of fruit liquor or juice to lightly soak the cake. Optionally scatter half to one punnet of halved strawberries over the soaked cake layer.
  2. Make Cranberry Jelly: Pour half of the cranberry juice (3 cups/750 ml) into a saucepan and heat over medium until it simmers, then immediately turn off the heat. In a large bowl, pour the remaining room temperature cranberry juice and sprinkle the gelatine evenly over the surface, whisking gently to dissolve lumps. Gradually pour the hot juice into the bowl, whisking until the gelatine is fully dissolved.
  3. First Jelly Layer: Pour half of the warm jelly mixture carefully down the side of the trifle dish so that the cake cubes become submerged. Refrigerate the trifle uncovered for about 1.5 hours until the jelly is partly set—firm enough to hold a strawberry on top without sinking. Keep the remaining jelly at room temperature in a separate bowl (do not refrigerate yet).
  4. Make Homemade Custard: In a large saucepan, bring milk, 1/4 cup sugar, and vanilla bean paste to a gentle simmer over medium heat, avoiding boiling. In a separate bowl, whisk the egg yolks with the remaining 1/4 cup sugar and cornflour until smooth. Slowly whisk about 1/2 cup of the hot milk mixture into the egg yolk mixture to temper it, then gradually add the rest. Pour the combined mixture back into the saucepan. Cook over low heat, whisking constantly, until the custard thickens—this happens quickly, about 45 seconds. Immediately remove from heat and pour custard into a bowl. Cover the surface with cling wrap to prevent skin formation. Let cool to room temperature.
  5. Apply Custard Layer: Remove the trifle dish from the fridge. Lightly whisk the room temperature custard to loosen it and spread it evenly over the partly set jelly. Press the custard gently against the glass sides to create a seal and prevent jelly bleeding. Refrigerate uncovered for 1 hour until the custard surface firms up slightly to hold the upcoming jelly layer.
  6. Prepare Second Jelly Layer: Whisk the remaining warm jelly thoroughly and place it in the fridge to thicken slightly for about 1 hour. Check at 30 minutes to ensure it does not fully set—it should be spoonable but not firm.
  7. Apply Second Jelly Layer: Once the custard is set enough and the jelly is sloppy, spoon the second jelly layer gently over the custard. Smooth the surface and scatter one punnet of halved strawberries, or an equal mix of raspberries and strawberries. Refrigerate for at least 3 hours, or up to 48 hours, until fully set and ready to assemble.
  8. Whip Cream Topping: Just before serving, beat the heavy cream with 3 tbsp sugar and 1 1/2 tsp vanilla extract until soft peaks form.
  9. Assemble and Serve: Remove the trifle from the fridge. Top the dessert with the whipped cream and pile the remaining berries on top. Lightly dust with icing sugar for a festive finish. Serve ensuring each portion contains every layer of cake, jelly, custard, cream, and berries for the full trifle experience.

Notes

  • Note 1: Madeira or Pound cake is recommended because its dense texture holds well when soaked in juice or liquor.
  • Note 2: Use cranberry juice with sugar added, not a ‘No Added Sugar’ version, to ensure proper jelly setting and sweetness.
  • Note 4: Vanilla bean paste can be substituted with vanilla extract, but the paste gives a richer flavor and speckled appearance.
  • Note 5: Avoid fully setting the second jelly layer before layering to prevent a fractured or broken glass effect, preserving clear jelly layers.
  • Note 7: Egg whites reserved from making custard yolks can be saved for other recipes like meringues or pavlovas.
  • The optional extra strawberries on the cake layer add more fruity freshness and visual appeal.
  • Ensure to cover custard with cling wrap pressed directly to the surface to prevent a skin from forming as it cools.
  • You can leave the assembled trifle refrigerated for up to 48 hours before serving, making it ideal for advance preparation.

Keywords: Christmas trifle, layered dessert, holiday dessert, cranberry jelly trifle, custard trifle, festive dessert, Madeira cake trifle, berry trifle

Find it online: https://thefoodrecipe.com/christmas-cranberry-and-berry-trifle-recipe/