Mini Trifles

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.

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!

The magic of flummery

This recipe has all the key ingredients you’d expect in a trifle, including custard, sponge, alcohol and jelly.

I’ve also added another layer of loveliness to make these individual desserts extra special.

The special secret ingredient in these Mini Trifles is… flummery!

What is Flummery?

It 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 Nana Ling’s handwritten recipe from the early 1940s. 

Mini Trifles: the other ingredients

The other ingredients are the usual ingredients, and it’s the combination of these that make trifles so special.

So, what are these ingredients?

You’ll need:

• raspberry jelly crystals (or your preferred flavour)
• cream
• sponge
• 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)
• custard powder
• mint leaves (or another green edible) for decorating.

For the sponge layer, I used Italian sponge fingers from the supermarket (the ones that are used to make Tiramisu).

This makes the recipe perfect for the busy Christmas rush.

However, you can substitute these for real Sponge Cake.

I made custard from custard powder, but again you could substitute with store-bought custard or go all out with your own egg custard.

For the alcohol, I used a Hunter Valley Muscat.

Go ahead and experiment here too, though, with traditional port, sherry or another favourite liqueur.

Secrets for trifle-making success

Here are my not-so-secret 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:

• Traditional Christmas Trifle
• Mars Bar Slice
• Coconut Ice
• Jelly Slice
• White Christmas
• Rocky Road
• Pavlova
• Christmas Pudding.