Christmas Trifle
There is nothing better than a good desert at Christmas time. Here is a Christmas Trifle recipe.
Let’s start with desert. We all know it’s the best part of the meal.
Christmas Trifle
- 2 packages of ladyfingers or 1 pound cake
- 1 jar of raspberry jam
- 1 package of frozen raspberries, thawed and sweetened
- 2 cans of mandarin oranges, drained
- 1 package of custard prepared according to directions (vanilla pudding can be used as well if custard is not available)
- 1 pint of heavy whipping cream
- Sweet sherry according to taste starting with ½ cup (do not use cooking sherry)
- 1 package of sliced, toasted almonds
Spread jam on the ladyfingers and arrange them around the sides and bottom of a large bowl or trifle bowl. If you are going to use pound cake, slice the pound cake, spread with jam, then cube the slices and layer into the bowl. Keep a few oranges aside for garnish and then add the oranges and raspberries over the cake.
Moisten with ½ to ¾ cups of sherry mixed with some of the fruit syrup. Pour the custard or pudding over the cake and fruit. Let cook while you mix the cream with 1 tablespoon of sugar until stiff. Spread this over the cooled custard, decorate with orange and almonds, and then chill before serving.