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Christmas Trifle
This festive Christmas trifle is a delightful mix of fresh raspberries, rich sherry, velvety custard, and indulgent chocolate curls. It’s been a beloved holiday centerpiece for generations and is sure to impress your guests!
Ingredients
For the Base:
For the Custard:
For Garnish:
Instructions
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Prepare the Base:
Slice the jelly roll cakes into 1-inch rounds and arrange them in a glass trifle dish.
Drizzle the sherry evenly over the cake slices.
In a small bowl, toss the raspberries with sugar, then layer them over the cake slices.
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Make the Custard:
In a mixing bowl, whisk together the whole egg, egg yolks, and sugar until smooth and pale. Gradually add the flour, whisking until no lumps remain.
Heat the milk and half-and-half in a saucepan over medium heat until just steaming. Do not let it boil.
Slowly whisk about ¼ cup of the hot milk into the egg mixture to temper it, then gradually incorporate the rest of the hot milk, whisking constantly.
Return the mixture to the saucepan over low heat, whisking continuously, until it thickens into a creamy custard (about 3-4 minutes). Avoid boiling.
Stir in the vanilla, sherry, and butter. Let the custard cool for 10 minutes, whisking occasionally to keep it smooth.
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Assemble the Trifle:
Pour the slightly cooled custard over the raspberry layer in the trifle dish. Smooth the top with a spatula.
Cover the trifle with plastic wrap and refrigerate for at least 2 hours or until fully set and chilled.
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Decorate and Serve:
Before serving, dollop whipped cream on top of the custard layer.
Garnish with fresh raspberries and chocolate curls for a festive touch.
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