The Christmas table isn't quite complete without a Christmas Trifle. These layered, individual Mini Trifles can be made up a day ahead and are always a huge hit.
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Why you (and your guests) will love this dessert
These individual desserts look spectacular and taste even better!
Trifle is a tried and tested flavour combination that has been loved for generations.
This trifle also contains a special layer of loveliness – flummery.
And the best thing about a Mini Christmas Trifle is that you can have it all to yourself. No battling with the family member who takes too much of the jelly!
Ingredient notes
This recipe has all the key ingredients you'd expect in a trifle:
- raspberry jelly crystals (or your preferred flavour)
- thickened cream
- sponge fingers (Italian sponge fingers from the supermarket – the ones that are used to make Tiramisu or if you have plenty of time bake up some real Sponge Cake)
- port, sherry or muscat (or juice for a non-alcoholic version)
- custard (bought or home-made)
- strawberries, raspberries and blackberries (or whatever berries or fruit are in season)
- mint leaves (or another green edible) for decorating (or add a meringue kiss for something extra special).
The pastel pink layer made of jelly and cream is flummery.
The special secret ingredient in these Mini Trifles is... flummery!
Flummery has a long history but the jelly version we know today was a product of World War II thriftiness. It's a creamy and sweet dessert that is affordable, using just two simple ingredients.
The recipe I've used here is one of Nana Ling's handwritten recipes from the early 1940s.
Secrets for trifle-making success
All the instructions for putting this gorgeous dessert together are included in the recipe card below.
Here, I just want to go through my tips for making a truly wonderful trifle:
1. Fresh Berries
This trifle recipe uses fresh berries, and they truly make the other layers taste even better. Wash and dry the fruit before using it in the recipe.
2. Get your timing right
You can make up this recipe a day ahead.
However, for it to be at its best in terms of both looks and taste, a few hours in the fridge before serving is ideal. This gives your trifle enough time for the flavours to settle in while still retaining its fresh appearance.
3. Even layers
Take care constructing your trifle so you get consistent and even layers. You might need to press down on the sponge a little or use a spoon to even out the custard.
4. Contrasting colours
If you opt for a different flavour jelly or different fruit, think about how the colours and flavours will work together. The beauty of this dessert is definitely found in the layers and contrast!
5. Your serving glasses
Presentation is everything. Use your fanciest glasses for this dessert and make sure you clean them to sparkling beforehand. If you're making the non-alcoholic version for kids, you could use clear plastic glasses.
Looking for more festive favourites?
Check out these other popular Christmas desserts:
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
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Mini Trifles
Ingredients
- 85 grams jelly crystals (1 packet Aeroplane jelly if you're in Australia)
- 125 mls cream (tinned cream, thickened cream or heavy cream)
- 12 pieces Tiramisu sponge fingers (about 1 cup fresh sponge chopped in small squares)
- ½ cup port, sherry or muscat (or juice for a non-alcoholic version)
- 1 ½ cups custard (bought or home-made)
- 400 grams berries (I used strawberries, raspberries and blackberries)
- 200 mls thickened cream (known as heavy cream in US)
- 1 teaspoon custard powder
- mint leaves for decorating
Instructions
- Make up jelly following the instructions. This should make about 2 cups of jelly.
- Use 1 ¼ cups of the liquid jelly mixture to fill the bottoms of 6 small dessert dishes or wine glasses.
- Put the 6 glasses and remaining mixture into the fridge.
- When the remaining mixture is close to setting (but still able to be poured (this may take 1-2 hours), combine the mixture with cream and beat on high for 4 minutes.
- The jelly in the cups should almost be set by this stage. Carefully pour the jelly and cream mixture (flummery) to add another layer to each of the glasses.
- Allow to set.
- Crush sponge fingers in a tray and then pour over port, sherry or muscat. Substitute juice if you'd prefer a kids or non-alcoholic version of the trifle.
- Add sponge fingers as the next layer and then pour a layer of custard in each glass.
- Add chopped berries as another layer, reserving 6 berries for decorating.
- Whip thickened cream and custard powder until the cream forms stiff peaks.
- Pipe cream onto top of layers and decorate each trifle with a berry and mint leaf.
Video
Notes
- Wash and dry the berries before using in the recipe.
- For the trifle to be at its best in terms of both looks and taste, a few hours in the fridge before serving is ideal. This gives your trifle enough time for the flavours to settle in while still retaining its fresh appearance.
- Take care constructing your trifle so you get consistent and even layers. You might need to press down on the sponge a little or use a spoon to even out the custard.
- Presentation is everything. Use your fanciest glasses for this dessert and make sure you clean them to sparkling beforehand.
Marchele Hoey
Hi, what size is the glass, please.
How many millilitres?
Libby Hakim
Hi Marchele. The capacity is approx 250ml.
Kaye
Hi Libby, I'm going to make these for Xmas instead of my usual pavlova. Do you think I could substitute the sponge layer with little meringue kisses as it has to be gluten free?
Libby Hakim
Absolutely! Enjoy 🙂
Laura
Where did you get these glasses from?
Libby Hakim
I got them many years ago for my 18th or 21st from a relative. I think they're cut glass or perhaps even crystal. You could perhaps find similar in an op shop.