Christmas is Coming: The Luxury Trifle


Remember that cake I shared earlier in the week? As promised here is a follow up use for that divine recipe – the ultimate luxury, the Christmas trifle.

Trifles are a bit of a big deal in my family. Every Christmas we compete to see who can make the best one and personally I think I usually come out on top (It helps having a mother who is quite talented in this department as well). This year I tried to refine things a little, reduce the sugar content, cut out any trace of gluten while maintaining the high level of nom.

So what’s in it?

  • One Orange Almond Syrup Cake sliced in half horizontally
  • 1 litre of Custard
  • A bottle of cream, whipped
  • 12 Crumbled Meringues
  • 1 Bag of Frozen Berries (or fresh!)
  • 1/2 a cup of water
  • The Seeds of One Pomegranate
  • Brandy

This should give you about one trifle bowls worth, but you may need to adjust things to suit your own bowl, needs etc.

To prepare:

Begin by pouring your frozen berries into a sauce pan with the water. Simmer these together until they begin to thicken into an almost jam like consistency. If you wish you can use a berry compote but I decided to forgo the sugar this year in favour of a dessert that would be both sweet and zesty. Besides the cake, this is the only aspect of this recipe that needs to be cooked. Once you’ve prepared the berries, hop to, it’s time to assemble.

Place half the cake in the bottom of your bowl. Over this pour an even layer of the cooked berries, you’ll probably use about half. The berries will seep into the cake forming a deep reddy pink layer. Sprinkle pomegranate seeds over the berries. Be careful, those suckers are juicy and stain!

Next crumble some meringues over the berry layer. Crumble enough to form a clean white layer above the berries. Follow this with a layer of custard. If you’re wanting a bit more sweetness in your life you could also grate over some white chocolate.

Follow up the custard with the other half of the cake and repeat – berries, pomegranate, meringues. At this stage I’d reached the top of my bowl but if you’d like to add more layers then pour on some custard and keep going! If you only want two layers of cake then swap the custard for some whipped cream. Garnish with pomegranate seeds and voila! You’re done!

This dessert is one of my favourite parts of Christmas. Every year it gets edited a little bit. Every year it gets better. Next year I’m thinking how about making it dairy free too?

If you make any of my recipes over Christmas I’d love it if you’d share your successes with me! Leave a comment below or tweet me a picture @madicattt! You can also tag me on instagram @madicattt :)


About madicattt

Curator of The Things That Are Good. Sharing the things that stand out in the worlds of theatre, food, beauty and style.
This entry was posted in It's the Most Wonderful Time of The Year, Recipes and tagged , , , , , , , , , , , , . Bookmark the permalink.

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