Print

Mary Berry Christmas Trifle (Alcohol-Free)

Mary Berry Christmas Trifle (Alcohol-Free) - recipe card
Print Recipe

A show-stopping festive trifle with layers of light vanilla sponge, sweet raspberry jelly, silky vanilla custard, and clouds of whipped cream. Alcohol-free and pork-free, it’s a crowd-pleaser for the holiday table. The contrasting textures—soft cake, wobbly jelly, creamy custard, and billowy cream—make every spoonful a delight.

Ingredients

Scale
  • For the sponge base:
  • 1 (7 oz / 200 g) plain sponge cake or 4 slices (1 inch thick) pound cake
  • For the fruit and jelly layer:
  • 1 (12 oz / 340 g) bag frozen raspberries, thawed
  • 1 (3 oz / 85 g) box raspberry-flavored gelatin (e.g., Jell-O)
  • 1 cup (240 ml) boiling water
  • 1 cup (240 ml) cold water
  • For the custard layer:
  • 2 cups (480 ml) whole milk
  • 4 large egg yolks
  • 1/3 cup (67 g) granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • Pinch of fine sea salt
  • For the whipped cream topping:
  • 1 1/2 cups (360 ml) heavy whipping cream, cold
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • For garnish:
  • 1/4 cup (30 g) slivered almonds, toasted (optional)
  • Fresh mint leaves (optional)

Instructions

  1. Prepare the sponge base: Cut the sponge cake into 1-inch cubes. Arrange half of the cake cubes in the bottom of a 2-quart (2-liter) trifle bowl. Set aside.
  2. Make the jelly: In a medium heatproof bowl, dissolve the raspberry gelatin in 1 cup of boiling water, stirring until completely dissolved. Stir in 1 cup of cold water. Set aside to cool slightly.
  3. Add fruit: Scatter half of the thawed raspberries over the cake cubes in the trifle bowl. Pour half of the gelatin mixture over the cake and raspberries, ensuring the cake is soaked. Refrigerate for 30 minutes to set slightly.
  4. Add remaining cake and fruit: Once the first layer is slightly set, add the remaining cake cubes and raspberries. Pour the remaining gelatin mixture over the top. Refrigerate for at least 2 hours, or until fully set.
  5. Make the custard: In a medium saucepan, heat the milk over medium-low heat until steaming but not boiling (small bubbles will appear around the edge). Remove from heat.
  6. Whisk egg yolks, sugar, cornstarch, and salt in a medium bowl until pale and thickened. Gradually whisk in the hot milk in a slow, steady stream to temper the eggs. Return the mixture to the saucepan.
  7. Cook the custard: Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon (about 5-7 minutes). Do not let it boil. Remove from heat and stir in the vanilla extract.
  8. Cool the custard: Pour the custard into a clean bowl and cover with plastic wrap directly on the surface to prevent a skin from forming. Let cool to room temperature, then refrigerate until chilled.
  9. Assemble: Once the jelly layer is fully set and the custard is cold, spread the custard evenly over the jelly layer. Smooth the top with a spatula. Refrigerate for at least 1 hour to firm up.
  10. Whip the cream: In a chilled bowl, beat the heavy cream with powdered sugar and vanilla until soft peaks form. Dollop or pipe the whipped cream over the custard layer.
  11. Garnish: Sprinkle with toasted slivered almonds and a few fresh mint leaves, if desired. Serve chilled.

Notes

Storage: Cover and refrigerate for up to 2 days. Freezing is not recommended as the custard and cream may separate. Reheating: Not applicable; serve cold.

Nutrition

Keywords: Mary Berry Christmas Trifle, alcohol-free trifle, British trifle, festive dessert, Christmas dessert, raspberry trifle, custard trifle, whipped cream, sponge cake, holiday recipe, no-alcohol trifle, easy trifle

Find it online: https://britishbakingrecipes.co.uk/mary-berry-christmas-trifle/