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.
Anja Rauch says
Hey which jelly flavor would you recommend
Libby Hakim says
Hi Anja. I always prefer strawberry or raspberry - but it's really up to you 🙂 Happy cooking!
Vandana says
Did Nana Ling know after she will be gone her legacy would live through her GGD Libby and who will share with people across globe and some one sitting in New Zealand would be admiring this dessert with family and friends on Christmas Day in 2021!
I was looking for a lighter trifle and I landed here! My first paragraph says all… Nana Ling who I am to write a review for such a yummy dessert! Thank you GGD Libby sharing her recipes with us. It’s a keeper ✅!
Libby Hakim says
Hi Vandana. Thanks for your lovely review and rating and so pleased you were able to enjoy this trifle at Christmas. I love keeping Nana Ling's collection of good old fashioned recipes alive and it makes me so happy to hear from people who are still enjoying the recipes today. I'm sure it would be absolutely mind-blowing to Nana Ling if I could tell her about the internet, the website and sharing her recipes! x
Lynn says
It's Christmas today and we are in isolation. Making these with the kids last night was so much fun!!! They came out beautifully. Thanks for a nice fresh summery trifle. In SA we have really hot Christmas' so always looking for light desserts.
Libby Hakim says
Hi Lynn - let's hope this is the last Covid Christmas! So pleased you had fun making them and enjoyed the results. Happy cooking x
Michelle Daly says
Hi Libby I intend to make these for Christmas Day I need them to be non alcoholic what juice do you suggest I use or maybe apple cider vinegar
The recipe looks amazing
Looking forward to hearing from you
Michelle
Libby says
Hi Michelle. I'd suggest orange juice or apple juice. You could also use cranberry juice. I think the vinegar would be too strong, I'd avoid that. Enjoy making up the trifles 🙂 Libby x
Ashkey says
Hello 🙂 I’m planning on making these this weekend! I hope they turn out good!! I’m just wondering when you made the thicken whip cream did you just combine the heavy cream and custard powder to get the thickness?
Libby says
Hi there! I combined the thickened cream (which I think is called heavy cream in the US) with the custard powder and then whipped them together until the mixture is thick and can be piped onto the top of the trifles. Good luck! I'm sure they'll be wonderful 🙂
Rohini Murti says
Made these on Boxing Day and turned out beautifully.
I used the quick set method for the jelly and it cut down on the prep time.
Will definitely make this again. Great recipe!
Libby says
Hi Rohini. Awesome news, so pleased you had success with this recipe and thanks for sharing your time-saving tip! Libby 🙂
Gladys says
These are so pretty I just wish there was a video so show each step to those of us that aren’t artistically inclined . Thanks for sharing your beautiful dessert with us!
Libby says
Hi Gladys. You're most welcome and I'll definitely plan to add a video for this recipe soon. Libby
Kate says
Libby - these look great and I plan to make them on Tuesday. Just checking that all the biscuits have to be crushed and that none are put in in whole pieces. Sorry if it is a dumb question.
Libby says
Hi Kaye - so glad you emailed me as I'm just getting to these comments now after Christmas. As I mentioned in the email, yes, you do crush the biscuits. I'll also update the recipe to clarify. Hope the trifle making went smoothly and you all enjoyed every mouthful!
Pascale Frey says
Quick, easy and yet elegant.
Libby says
Thanks for the lovely feedback, Pascale.
Smiley2emc says
Oh my gosh they look and sound fantastic they are going on my Christmas lunch menu lol
Libby says
Thanks for commenting! I've also just updated the flummery recipe to confirm it can be made up with tinned cream or thickened cream (which i think is heavy cream if you're in the US). There's a layer of flummery in these trifles. Good luck planning the rest of your Christmas lunch menu.
Christine says
Hi how far ahead can you make flummery please
Libby says
Hi Christine. I made it a day ahead and it was fine. I wouldn't want to make it any further ahead than 1 day though.
Hope that helps. Libby
Laura says
My girls would go crazy for these....I'll have to add these to the list of "Someday we should make these when I actually decide to bake something." 🙂 Although, I'll probably put them in some plastic cups 🙂 Your pictures are stunning!
Libby says
Hi Laura... yes, definitely plastic cups with the kids! Hope you do get a chance to make them one day. And thanks for your lovely comments about the pictures 🙂 I'm slowly getting better at photographing my creations
Von says
Did I see a little while ago a recipe for flummery from the olden days using evaporated milk and jelly on your post? I was so happy when I heard the name of a very special treat I had as a little child, so maybe I got it wrong.
Libby says
Hi Von. Yes - you can find the flummery recipe here: https://www.cookingwithnanaling.com/flummery/