Do you call it dessert? Do you call it pudding? I don’t care what it’s called, I love it all. And come Christmas time, I look forward to the special ones that make Christmas Day feel just so. There are some desserts I would never dream of making in the middle of the year.
Trifle is decidedly English, and it’s one of those desserts that you either love or hate. Soggy sponge, fresh berries and custard, sinful lashings of whipped cream and a healthy splash of sherry if you’re keen, or OJ if you’re a tee-totaller. There is no right way to make a trifle in my opinion, and the proportions of each ingredient really depends on your personal preference.
Last week I was lucky enough to receive a huge box of goodies from Tatua. Inside were all the ingredients I needed to make this delicious Mascarpone Trifle and a cute little recipe book for other delicious things to make for Christmas Day including Salmon & Dill Blinis, Special Egg Salad and Prawn & Asparagus Mascarpone Risotto. You will likely have seen the making of Trifle all over your Instagram feeds as a few of us were recipients, but since so many of you have asked for the recipe – here you go! I’m a huge Trifle fan and definitely know a good one from a dud. For the record, this one is pretty good, but I wish I’d made the extra effort to jump in the car and drive to the liquor store because for me, using OJ as a substitute for Sherry just doesn’t create as amazing a result. The inclusion of jelly makes it fun for the kids and adds a nice textural element that I hadn’t tried in my past creations. I made this on Saturday morning and we have completed the entire bowl because everyone in the family just couldn’t get enough!
You can make this Trifle in advance and just leave it covered in the fridge, making it a perfect Christmas dessert because you can make it a couple of days prior to the big day. Easy, delicious and a crowd pleaser. Say no more. Add it to your menu for December 25th which is just 13 sleeps away!!!
- 500ml raspberry jelly
- 200g Tatua Mascarpone
- 1 C Vanilla Custard
- 400g plain sponge cake, cut into 2 equal layers
- 1/4 C sherry or orange juice
- 125g fresh blueberries
- 500g fresh strawberries or mixed berries
- Tatua Dairy Whip cream, to serve
- Prepare and set jelly in advance
- In a bowl, mix the Tatua Mascarpone and custard together
- Place half the sponge in the base of a trifle bowl, then drizzle with half the sherry or OJ. Top with half the mascarpone/custard mixture.
- Cut the jelly into chunks and then spoon half over the Mascarpone mixture.
- Top with half of the berries.
- Repeat layering with the remaining sponge cake, sherry or OJ Mascarpone mixture, jelly and berries.
- Cover and refrigerate until serving.
- Just before serving, top with Dairy Whip cream and additional berries if desired.