Nothing says Christmas like a classic layered trifle. 

This traditional British dish typically consists of sponge cake soaked in sweet sherry that is layered with custard, fruit and then topped with whipped cream and slithered almonds or glacé cherries.

While the delectable dessert is perfect on its own, Melbourne-based pastry chef Kirsten Tibballs says it tastes even better with a rich sauce, jelly or jam, and is a surefire winner to dish up to guests on Christmas day.

The origins of Christmas trifle

Dating as far back as the 1500s, trifle is a classic British dessert, loved for its layers of sponge, fruit, custard and cream.

But it hasn’t always been made this way. 

The humble trifle started as a simple combination of cream and rosewater, flavoured with ginger and sugar. But by the middle of the 18th century, trifles included flavoured biscuits or macaroons soaked in sweet wine, covered with custard and topped with whipped cream.

It became a family favourite around Britain and spread to other corners of the world as Brits migrated to the Commonwealth nations.

What’s the secret to trifle success?

A trifle is simple to whip up, but keeping a few tricks on-hand can make all the difference between a tasty dessert and a sloppy mess. 

The secret to a good trifle is the balance of flavour and texture. It should have a subtle sweetness from the custard and cream with just the right sharpness from the tangy fruit.

Because the trifle has so many wet components — jelly, fruit, custard — it’s incredibly important to have a strong base. To prevent your holiday dessert from becoming a spectacular soggy mess, it’s a good idea to add a few extra layers of sponge throughout the trifle.

And if you’re short on time, Kirsten says you can alternate the sponge for biscuits, adding: “I prefer ginger-nut biscuits for added flavour and texture.”

If you’re planning to serve the trifle on Christmas day, Kirsten recommends making the trifle a few days in advance, as this gives the sponge enough time to absorb juice from the fruit as well as letting the flavours combine.

“Ensure you pile on the cream and fresh fruit on the day of serving,” she adds.

And always be sure that the jelly is set before adding the next layer, Kirsten advises.

If you’re on the hunt for a new recipe or want to try something different this Christmas, Kirsten has shared with us a tasty trifle recipe.

Christmas butterscotch trifle

Ingredients

• 1 teaspoon of vanilla bean paste
• Pinch of salt
• 250ml pure cream
• 250 g brown sugar
• 1 tablespoon of unsalted butter
• 800ml dollop cream, plus 200ml extra
• 150g icing sugar
• 1 lemon, zested
• 4 large fresh passionfruits
• ½ packet of ginger-nut biscuits
• Small block of milk chocolate
• Icing sugar, for dusting

Method

1. Place the vanilla, salt, pure cream and brown sugar in a saucepan and boil for three minutes.
2. Add in the butter and whisk together to create a butterscotch sauce. Set aside to cool.
3. In a bowl, combine 800ml dollop cream with the icing sugar and lemon zest.
4. Place one third of the cream/lemon mixture into the trifle bowl.
5. Remove the seeds from the passionfruit and place a layer of the seeds on top of the cream.
6. Add a layer of ginger-nut biscuits followed by a layer of butterscotch sauce. Repeat the process three times until the bowl is full. Reserve some passionfruit seeds for garnishing.
7. Place in the fridge for 2-3 hours to set.
8. To finish, spoon the 200ml dollop cream on top of the trifle.
9. Use a vegetable peeler to peel shavings from milk chocolate.
10. Decorate the trifle with chocolate shavings and sprinkle the reserved passionfruit seeds on top.
11. Finally, dust some icing sugar over the trifle.

What’s your favourite Christmas dessert?