Christmas Trifle

This trifle is a classic, indulgent dessert that layers rich, festive flavours in a beautiful presentation. Typically made with layers of sponge cake soaked in sherry or fruit juice, custard, whipped cream, and a mix of fruit, the trifle is a holiday favourite. It's a perfect dessert to make ahead, as the flavours have time to meld together. The colorful layers create a visually stunning treat that’s as delicious as it is festive.
Cooking Time
Portions
10

Ingredients

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Ingredients For the Cranberry Jelly

  •   1 Cranberry Juice
  • g Sosa vegetable setting powder

For the mincemeat pannacotta

  • g double cream
  • g whole milk
  • g sweet mincemeat
  • g Sosa pro panna cotta

For the Dom Pacello Custard

  • g milk
  • g cream
  • g egg yolk
  • g sugar
  • g Sosa gelcrem hot
  • g Belcolade white chocolate
  • g Irca orange joypaste
  • ml Grandes Distilleries Peureux Dom Pacello

For the Garnish

  •   2 large Christmas puddings, cooked and broken up into small pieces
  •   Chantilly Cream
  •   Belcolade milk chocolate (grated)

Method

  • 1

    Step 1

    For the Cranberry jelly: Bring both ingredients to the boil and pour into bottom of a trifle dish and leave to set.
  • 2

    Step 2

    For the mincemeat pannacotta: Bring all ingredients to the boil and cool to about 50°C.
  • 3

    Step 3

    Pour the panna cotta mixture on top of the set cranberry jelly layer and place in the fridge to set.
  • 4

    Step 4

    For the Dom Pacello Custard: In a pan add the milk, cream, egg yolk, sugar and gelcrem hot. Heat the mixture and bring up to the boil and cook out.
  • 5

    Step 5

    Remove from heat and pour on to the chocolate. Whisk in the chocolate and make sure it is all melted.
  • 6

    Step 6

    Add in the orange paste and Dom Pacello and blend to ensure all is combined. Allow to cool.
  • 7

    Step 7

    Once cooled, beat back the mixture and place on top of panna cotta and level off.
  • 8

    Step 8

    Assembly: Make and set the cranberry jelly.
  • 9

    Step 9

    Make and set the Christmas panna cotta.
  • 10

    Step 10

    Make the custard, cool and add on top of the panna cotta.
  • 11

    Step 11

    Cook, crumble and cool the Christmas pudding and add on top of the custard.
  • 12

    Step 12

    Finally, whip the cream with sugar and vanilla and pipe decoratively on top of the trifle and finish with a grating of chocolate.

Ingredients

  • 1 Cranberry Juice
  • 50 g Sosa vegetable setting powder
  • 600 g double cream
  • 200 g whole milk
  • 200 g sweet mincemeat
  • 5 g Sosa pro panna cotta
  • 540 g milk
  • 160 g cream
  • 110 g egg yolk
  • 50 g sugar
  • 50 g Sosa gelcrem hot
  • 50 g Belcolade white chocolate
  • 25 g Irca orange joypaste
  • 25 ml Grandes Distilleries Peureux Dom Pacello
  • 2 large Christmas puddings, cooked and broken up into small pieces
  • Chantilly Cream
  • Belcolade milk chocolate (grated)