Classic Christmas trifle

Imagine this stunning dessert as your centrepiece

  • 30 mins preparation
  • 5 mins cooking
  • 1 hr marinating
  • Serves 10
  • Print
Classic Christmas trifle
This traditional Christmas dessert is absolutely divine, layered with fresh strawberry and raspberry jelly, creamy mascarpone custard and sherry soaked sponge cake. Perfection!


  • 2 x packets raspberry jelly crystals
  • 500 gram small strawberries
  • 250 gram raspberries
  • 200 gram sponge cake, cut into 3cm cubes
  • 1/3 cup (80ml) sweet sherry
  • 500 gram mascarpone cheese
  • 2 x 500g cartons vanilla bean custard (see tips)
  • 600 millilitre thickened (heavy) cream
  • 2 tablespoon icing sugar (confectioners' sugar)
  • 2 tablespoon flaked natural almonds, roasted


  • 1
    Make jelly according to directions on packet; pour into a 3 litre (12-cup) glass serving bowl.
  • 2
    Cut 250g of the strawberries in half; add to the jelly with half the raspberries. Refrigerate for 1 hour or until jelly is almost set.
  • 3
    Place cake in a medium bowl, sprinkle with sherry; toss to coat.
  • 4
    Beat mascarpone and custard in a large bowl with an electric mixer until soft peaks form. Spoon custard mixture over jelly, then top custard with sherry-soaked cake.
  • 5
    Beat cream and half the sifted icing sugar in a large bowl with an electric mixer until soft peaks form. Spoon cream over cake.
  • 6
    Serve trifle topped with remaining raspberries and strawberries, then flaked almonds. Dust with remaining icing sugar.


We used Gippsland Dairy Madagascan vanilla bean custard, but you can use any good-quality thick dairy custard. You can use orange-flavoured liqueur instead of the sherry, if you prefer. The trifle can be made 1 day ahead up to the end of step 3; store, covered in the fridge.

More From Women's Weekly Food