Christmas Trifle

Name: Christmas Trifle
Total time: 300 s
Yield: 4 - 6 servings
Cuisine: British
Ingredients: 100 g trifle sponges; 150 ml Cointreau or other favourite liquor; 150 g fresh raspberries; 350 g fresh strawberries, sliced; Custard:; 6 egg yolks; 50 g caster sugar; 500 ml milk; 1 tsp vanilla extract; Topping:; Double cream; 1-2 tsp caster sugar; Chocolate or sugar sprinkles

Caroline Allen @cook_11872556

Bristol UK

This gorgeous little trifle took only 5 minutes to make - perfect for busy cooks. It looks fabulous and tasted amazing. #festiverecipe

Caroline Allen @cook_11872556

Bristol UK

This gorgeous little trifle took only 5 minutes to make - perfect for busy cooks. It looks fabulous and tasted amazing. #festiverecipe

Saved

Ingredients

5 minutes

4 - 6 servings

100 gtrifle sponges
150 mlCointreau or other favourite liquor
150 gfresh raspberries
350 gfresh strawberries, sliced
Custard:
6egg yolks
50 gcaster sugar
500 mlmilk
1 tspvanilla extract
Topping:
Double cream
1-2 tspcaster sugar
Chocolate or sugar sprinkles

Saved

Steps

5 minutes

1

Break up the trifles sponges into thumb size pieces and layer each dish. Pour over the liquor.
2

Layer with sliced fresh strawberries and raspberries.
3

To make the custard, combine the egg yolks and sugar and whisk together until smooth. Put the milk in a saucepan and heat gently.
4

Gradually stir in the egg mixture and heat until the custard thickens. Do not boil. Remove from the heat then stir in the vanilla. Leave to cool.
5

Pour custard over the trifle sponges and fruit.
6

Whisk the double cream until it forms soft peaks and stir in the sugar to taste before spreading the cream onto each trifle.
7

Add a couple of raspberries and scatter over your choice of decoration: grated chocolate, sprinkles, marshmallows, gold leaf etc. Chill for 30 minutes before serving (if you can possible wait that long).