Description
A festive and delightful Christmas Trifle Dessert featuring layers of sponge cake, creamy custard, fresh strawberries and blueberries, fruit preserves, and whipped cream. This no-bake treat is chilled to perfection, making it an easy yet impressive dessert for holiday gatherings.
Ingredients
Scale
Sponge Cake Layer
- 1 pound sponge cake, cut into cubes
Custard Layer
- 2 cups custard
- 1 tablespoon vanilla extract
Fruit Layer
- 1 cup fresh strawberries, chopped
- 1 cup fresh blueberries
- 1 cup fruit preserves
Whipped Cream Topping
- 2 cups heavy whipping cream
Instructions
- Prepare the sponge cake: Cut the pound of sponge cake into cubes suitable for layering in your glass bowl or trifle dish.
- First layer of cake: Place half of the sponge cake cubes evenly at the bottom of a large glass bowl or trifle dish to form the base layer.
- Layer custard and fruit: Spread half of the custard evenly over the sponge cake, then top with half of the mixed fruit—fresh strawberries, blueberries, and fruit preserves.
- Repeat the layers: Add the remaining sponge cake cubes over the fruit layer, followed by the rest of the custard and fruit preserves mixture, ensuring even layering.
- Add whipped cream topping: Whip the heavy cream with vanilla extract until soft peaks form, then spread or pipe the whipped cream evenly over the top of the trifle.
- Chill before serving: Cover the trifle and refrigerate for at least 4 hours, allowing the flavors to meld and the dessert to set before serving.
Notes
- Use freshly whipped cream for the best texture and flavor; you can add a bit of sugar if desired.
- For a more festive look, garnish with extra fresh berries or mint leaves on top just before serving.
- Ensure the sponge cake is fresh or slightly stale for best absorption of custard and fruit juices.
- This dessert can be prepared a day ahead, making it convenient for holiday entertaining.
- Substitute custard with vanilla pudding for a quicker option.
