Best Christmas Trifle Recipes

CHRISTMAS TRIFLE

Steps:

• Drain pineapple, reserving juice. Dip bananas in juice; drain and discard juice. Set aside pineapple, bananas, three red cherries and three green cherries. In a bowl, whisk the eggnog and pudding mixes for 2 minutes or until slightly thickened., Place half of the pudding in a 4-qt. serving or trifle bowl; layer with half of the bananas, pineapple. cherries, cake cubes and whipped topping. Repeat layers. Garnish with walnuts and reserved cherries.

CHRISTMAS TRIFLE

Steps:

• Slice the jelly rolls into 1-inch pieces. Line a glass trifle bowl with the sliced jelly rolls. Drizzle 1/2 cup of sherry over the jelly roll slices. Toss the raspberries with 1 tablespoon of sugar or to taste and spoon over the jelly roll slices.
• In a bowl, whisk together the egg, egg yolks, and 1/2 cup of sugar until smooth; whisk in the flour until thoroughly combined and free of lumps. Pour milk and half-and-half into a saucepan; heat over medium heat until the milk mixture is steaming hot but not simmering. Whisk about 1/4 cup of the hot milk mixture into the egg mixture until smooth; repeat, whisking the hot milk in thoroughly each time, until you have whisked in about 3/4 cup of the hot milk mixture. Whisk the milk-egg mixture back into the steaming milk in the saucepan. Reduce heat to low. Whisking constantly, heat the sauce until it is thickened and just at the point of simmering (do not boil sauce), 3 to 4 minutes. Whisk in vanilla extract, 2 tablespoons of sherry, and butter. Allow the sauce to cool for about 10 minutes, whisking often to avoid lumps.
• Pour the custard over the raspberries in the trifle bowl, cover bowl with plastic wrap, and refrigerate until thoroughly chilled and set, at least 2 hours. Garnish with dollops of whipped cream, more raspberries, and chocolate shavings if desired.

CHRISTMAS TRIFLE

Steps:

• In a food processor, puree 1 pint of raspberries and strain through a fine mesh sieve, discarding the pulp.
• Whip heavy cream and slowly add sugar until the cream is silken. Add vanilla extract and raspberry puree and continue whipping, just until combined and soft peaks form.
• Layer half of the pound cake in the bottom of a large trifle dish. Spread half of the lemon curd over the pound cake. Top the lemon curd with half of the peaches and one pint of raspberries. Dollop half of the whipped cream over the fruit and spread gently.
• Repeat layers, reserving a few peaches and raspberries for garnish. Chill in the refrigerator until ready to serve.

SPECIAL CHRISTMAS EVE*LYN EGGNOG TIRAMISU TRIFLE

Steps:

• 1. Using a blender or food processor, grind up chocolate chips into almost a powder. In a mixer, blend together the cream cheese, cool whip, pudding and eggnog.
• 2. Layer the bottom of a trifle dish or large glass bowl with vanilla wafers. Sprinkle with some of the coffee (just enough so each cookie is moistened but not drowning). Top with a layer (roughly 1-2 inches thick) of the pudding mixture.
• 3. Sprinkle some chocolate chip powder over pudding. Sprinkle broken up pieces of toffee candy on top of chocolate chip powder.
• 4. Repeat layers until your bowl is full, or you run out of ingredients. Make sure the top layer is the pudding mixture, sprinkled with a bunch of chocolate chip powder and toffee candy, for presentation. There is not an exact science to this. The pudding layer can really be as thick or as thin as you want. It all ends up creaming together in the end. Cover the trifle bowl with plastic wrap and let sit in the fridge overnight. The cookies will need to soften into a cake-like texture. Let it sit in the fridge overnight. The next day, its ready - dig in!

CHRISTMAS GINGERBREAD TRIFLE

Steps:

• Prepare cake mix according to package directions and bake using a 9-in. square baking pan. Cool completely on a wire rack. Cut into 1-in. cubes., In a large bowl, whisk milk, eggnog and pudding mix 2 minutes. Let stand 2 minutes or until soft-set., Arrange nine cookies around sides of a 4-qt. glass bowl, using a third of the cake cubes to stand cookies upright. Top with a third of the pudding and whipped topping. Repeat layers. Top with remaining cake, pudding and whipped topping. Refrigerate, covered, 4 hours or overnight., Just before serving, top with remaining cookies.

ALMOND SHERRY CHRISTMAS TRIFLE

Steps:

• Make cake layers:
• Preheat oven to 350°F with racks in upper and lower thirds. Butter sheet pans, then line bottoms with parchment paper and butter parchment. Dust with flour, knocking out excess.
• Break up almond paste with your fingers into a food processor. Pulse until coarsely ground, then add 1/4 cup sugar, 1/4 cup flour, and 1/4 teaspoon salt and process until very finely ground.
• Transfer mixture to a large bowl and whisk in yolks, milk, and extracts.
• Beat egg whites with a pinch of salt in a bowl with an electric mixer at medium speed until they hold soft peaks. With mixer at low speed, add remaining 1/2 cup sugar in a slow stream. Beat at medium-high speed until whites hold stiff, glossy peaks. Fold one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly. Fold in remaining 3/4 cup flour.
• Divide batter between pans, spreading evenly, and rap pans against counter a couple of times to release any air bubbles. Bake cakes, switching position halfway through, until pale golden and springy to the touch, 16 to 18 minutes. Cool in pans until warm. Invert onto racks lined with parchment. Carefully peel off parchment from tops and cool completely.
• While cake layers cool, pulse preserves in cleaned food processor until smooth.
• Assemble trifle:
• Trim 1/2 inch from edges of 1 cake layer with a serrated knife to make a 14-by 9-inch rectangle, reserving trimmings; with short end nearest you, halve cake lengthwise. Brush top with some of syrup, then spread 1/4 cup preserves over each piece, leaving a 1-inch border all around. Beginning with a short end, roll up each piece tightly to form a log. Repeat with remaining cake layer. (You will have 4 logs total.)
• Spoon 1 cup custard into bottom of trifle dish.
• Cut 1 log into 5 rounds with serrated knife, then halve each round. Brush generously with syrup all over. Stand half-moons, curved sides up, around edge of trifle dish (at bottom), arranging them snugly and pressing against side to help them adhere. Tear reserved trimmings into pieces, then dip in syrup and arrange over custard in center of dish.
• Cut and brush remaining logs in same manner, arranging slices, curved sides down, against side of trifle dish above first layer (there may be some left over).
• Add remaining custard. Brush any remaining cake slices with syrup and arrange in center over custard.
• Chill trifle, covered, at least 8 hours.
• Make praline almonds:
• Have ready an unoiled sheet of parchment paper or lightly oiled foil.
• Heat almonds in a dry small heavy skillet over medium heat, stirring frequently, until almonds are hot but not colored. Add confectioners sugar and cook, stirring and tossing, until almonds are lightly toasted and sugar glaze is caramelized, 2 to 3 minutes (not all sugar on almonds will melt completely). Immediately transfer to parchment, spreading in 1 layer. Cool completely.
• Make topping just before serving:
• Beat cream with Sherry and sugar until it just holds soft peaks. Spoon over top of trifle and sprinkle with praline almonds.

CHRISTMAS PUDDING TRIFLE

Steps:

• Peel the oranges using a sharp knife, ensuring all the pith is removed. Slice as thinly as possible and arrange over a dinner plate. Sprinkle with the demerara sugar followed by the Grand Marnier and set aside.
• Crumble the Christmas pudding into large pieces and scatter over the bottom of a trifle bowl. Lift the oranges onto the pudding in a layer and pour over any juices.
• Beat the mascarpone until smooth, then stir in the custard. Spoon the mixture over the top of the oranges.
• Lightly whip the cream and spoon over the custard. Sprinkle with the flaked almonds and grated chocolate. You can make this a day in advance if you like, chill until ready to serve.

CHRISTMAS BERRY TRIFLE

Steps:

• eatcream, sugar and orange rind in a small bowl with elecric beaters until soft peaks form.
• Fold in mascarpone and 2 teaspoons of Cointreau.
• Combine berries with another 2 teaspoons of Cointreau.
• Combine Cointreau and juice in another bowl.
• Dip sponge fingers in liquid one at a time and arrange 1/2 on the bottom of 8 cup serving bowl.
• Top with 1/2 cream mixture and 1/2 berriy mixture.
• Repeat finishingwith the berries.
• I use any berries that take my fancy, like frozen three berry combo, but always use fresh strawberries :-).

CHRISTMAS TRIFLE

Steps:

• 1. Prepare cake according to package directions. Mix almond extract into batter before pouring into cake pan to bake. Allow to cool completely.
• 2. Prepare whole cranberry sauce according to directions on package. Squeeze one half of the orange and add juice to cranberry sauce. Cool completely.
• 3. Whip the cream and add sugar to taste.
• 4. Prepare the pudding according to package directions substituting egg nog for milk.
• 5. Cut the cake into 1" cubes.
• 6. In the following order, layer the ingredients in a trifle bowl or similiar clear bowl, such as a salad bowl or punch bowl: 1. cake 2. pudding 3. cranberries 4. whipped cream. Repeat as necessary to fill the serving bowl, ending with whipped cream. Garnish as desired.

CHRISTMAS CHERRY TRIFLE DESSERT

Steps:

• Stir boiling water into gelatin in a large bowl at least 2 minutes, until completely dissolved (can add sugar for a sweeter taste if desired).
• Stir in the ice cubes until melted.
• Add in the cherry pie filling; stir to combine.
• Place all the cake cubes in a 3-qt serving bowl or large glass trifle dish.
• Spoon the gelatin mixture over cake.
• Refrigerate 15 minutes, or until set but not firm.
• Pour the 1-1/2 cups half and half cream into large bowl; add pudding mix; whisk for about 1 minute.
• Gently stir in 1/2 of the whipped topping.
• Spoon over gelatin mixture in a bowl.
• Refrigerate 3 hours or until set.
• Garnish with remaining whipped topping.

CHRISTMAS TRIFLE

Steps:

• Drain pineapple, reserving juice. Dip bananas in juice, drain and discard juice. Set aside pineapple, bananas, three red cherries and three green cherries. In a bowl, whisk the eggnog and pudding mixed for 2 minutes or until slightly thickened.
• Place half of the pudding in a 4 quart serving or trifle bowl, layer with half of the bananas, pineapple, cherries, cake cubes and whipped topping. Repeat layers. Garnish with walnuts and reserved cherries.
• Serves 16-20.
• Note: This recipe was made with commercially prepared eggnog.

CHRISTMAS PEAR & CHOCOLATE TIRAMISU TRIFLE

Steps:

• For the cake, melt the chocolate and butter together, then cool. Meanwhile, heat oven to 150C/130C fan/gas 2 and butter and line the base and sides of a 23cm springform tin with baking paper.
• Whisk the sugar and egg yolks until very pale and thick, about 5 mins. Fold in the chocolate mix using a large metal spoon. Put the egg whites and a pinch of salt into another bowl and, with clean beaters, whisk until you have medium peaks. Fold this gently but thoroughly into the chocolate mix with your metal spoon, then spoon into the tin and bake for 1½ hrs until risen all over. Insert a skewer into the middle of the tin to test; it should come out with just a few damp crumbs but no wet mix. The cake will sink once it cools. Can be frozen up to 1 month ahead.
• While the cake cooks, put the pears, vanilla pod and 1 litre water into a saucepan. Weigh the pears down under the surface with a small plate, then simmer for 20 mins, covered, until tender. Leave to cool in the liquid if you have time. Cut each pear into 6 long slices, then remove the stalk and the core. Can be cooked up to a week ahead and kept chilled in some of their poaching liquid.
• For the mascarpone layer, half-fill a medium saucepan with water, then bring to a simmer. Put the yolks, sugar and 6 tbsp of the Marsala into a large bowl, sit it over the just-simmering water, then whisk for 5 mins until the mixture is thick and holds a trail for a few secs. Put the mascarpone into a bowl, beat with 2 tbsp more Marsala to loosen, then whisk in the egg mix in 2 batches, until smooth, thick and light. Can be made ahead and kept in the fridge. Keep no longer than 2 days in total.
• You're now ready to assemble the trifle. Cut the cake in half - it will be squidgy, so don't worry if it breaks up. Spoon some of the mascarpone layer into the bottom of a dish, then top with a few pears and a sprinkling of grated chocolate. Put half of the cake on top, then sprinkle with a little of the remaining Marsala and coffee. Spoon more of the mascarpone over, then top with more pears and more chocolate. Top this with the next piece of cake, spoon over more Marsala and coffee, then spoon the remaining mascarpone mix over the top. Finish with the remaining pears. Chill for at least 2 hrs, or up to 2 days. When ready to serve, scatter with the last of the grated chocolate.

CREOLE CHRISTMAS TRIFLE

Steps:

• To assemble trifle: Beat the cream with an electric mixer on high speed for about 2 min. Add the sugar and beat until the mixture is thick and forms soft peaks, 1-2 min. Set aside. Beat the coconut custard with a wire whisk until it is smooth. Set aside. Pour the orange liqueur into a small bowl. Dip each macaroon in the liqueur, submerging for 2-3 sec, then transfer them to a sheet of parchment or waxed paper. Spread 1 C of the coconut cream filling on the bottom of a large, deep glass trifle bowl. Top with 8-10 macaroons, placing them snugly against each other. Arrange 2 pints of the raspberries on top of the macaroons. Spread 2 cups of the coconut cream on top of the raspberries. Top with more macaroons, then 2 pints of raspberries. Spread another 2 cups of the coconut cream and top with the remaining macaroons and raspberries. Spread the remaining coconut cream on top of the raspberries. Mound the whipped cream evenly over the top. Serve immediately or keep chilled until ready to serve.

CHRISTMAS CAKE TRIFLE

Steps:

• Break up the cake to cover your Trifle bowl. I used around 500gms for my family bowl
• Pour the Kirsch from the cherries over the cake to soak, leave whilst doing the next few steps.
• Whip the cream to form very soft peaks.
• Sprinkle the drained cherries over the cake so they're evenly distributed.
• Cover the cake and cherries with an even layer of custard.
• Lightly spread the custard with the cream.
• Place a few frozen berries on top to decorate.