Go Back
Print

Christmas trifle - Mixed berry trifle with raspberry jelly

This trifle is layers of jelly , homemade white cake, Fruit compote and homemade custard (Creme Anglaise). It is then finally topped with vanilla bean chantilly cream. 
Prep Time 1 day 45 minutes
Cook Time 3 hours
Total Time 4 hours
Servings 10
Author Aroshaliny godfrey

Ingredients

Raspberry Jelly

  • Jell-o Raspberry - 3 packets 11.8g
  • Boiling water - 750ml
  • Cold water - 750ml
  • Fresh raspberries - handful 50gm or more

Vanilla bean Custard

  • Egg yolks - 6
  • Whole milk or half and half - 900ml
  • Vanilla bean paste - 1 teaspoon
  • Corn flour/ corn starch - 3 tablespoons
  • Sugar - 3 tablespoons

White Cake

  • Egg whites - 4
  • Flour - 100gm or a scant cup full
  • Butter - 100gm or approx 4 ounces
  • Sugar - 100gm or 1/2 cup
  • Baking powder - 1 teaspoon
  • vanilla extract - 1teaspoon
  • Milk - 100ml

Mixed berry Compote

  • Strawberries - 250gm
  • Blackberries - 100gm
  • raspberries - 150gm
  • sugar - 50gm or 1/4 cup
  • water - 60ml or 1/4 cup
  • red wine - 60ml or 1/4 cup

Vanilla Chantilly Cream

  • Vanilla bean paste - 1 teaspoon
  • Whipping cream - 500ml or 2 cups before whipping
  • Icing sugar - 2-3 tablespoons

Garnish

  • Fresh/ frozen berries
  • Sprinkles
  • Chocolate sprinkles

Instructions

Raspberry Jelly

  1. In a large bowl, add the jelly jell-o powder and boiling water. Mix until dissolved.
  2. Add the cold water and mix well.
  3. Pour 2/3 rd of the jelly mixture into the trifle dish.
  4. Add few raspberries. Cover with a cling film and let it set in the refrigerator overnight.
  5. Pour the rest of the jelly into a small bowl or container and let it set (this will be layer 2)

Vanilla bean custard

  1. In a heavy bottom pan, heat the milk until it reaches boiling point.
  2. In a large bowl, add the egg yolks, corn flour/ starch and sugar. Whisk until its completely mixed.
  3. Pour the hot milk slowly and whisk simultaneously so that the yolks dont cook and you temper it.
  4. Add the milk and egg mixture back on low heat and whisking constantly.
  5. Whisk until the custard starts to thicken, add the vanilla and whisk.
  6. Take off the heat, pour in a bowl.
  7. Cover the top with a cling film so it does n t form a skin on top.
  8. Let it chill overnight in the refrigerator.

White cake

  1. Preheat the oven to 180 degrees celsius. Grease and line a jelly pan with parchment sheet.
  2. Add the butter and sugar in a bowl. Using a hand mixer or a stand mixer fitted with paddle attachment cream the butter and sugar until pale and fluffy.
  3. Add the milk and vanilla into the batter and mix on low speed.
  4. Sift the dry ingredients (flour, baking powder) and mix on low speed.
  5. Using a stand mixer with whisk attachment or a hand mixer, beat the egg whites until stiff peaks are formed.
  6. Fold in the egg whites into the cake mixture. Do not over mix the batter.
  7. Pour the batter into the prepared pan and bake for 25 minutes. Once baked, let it cool on a cooling rack.

Mixed Berry compote

  1. Wash and dry the berries. Cut the strawberries into halves, add the raspberries and blackberries.
  2. Add the
  3. In a pan, add all the berries, sugar, water and wine. Cook until the sugar is dissolved and the compote is thickening up.
  4. Take it off the heat and cool it in the refrigerator until needed.

Vanilla Chantilly Cream

  1. In a large bowl, add the whipping cream. Using the hand held mixer or stand mixer with a whisk attachment. Whisk the cream until stiff peaks are formed.
  2. Add the icing sugar and vanilla and whisk for a 30 seconds to a minute.
  3. Set aside and chill until needed.

Assembly

  1. The assembly can be started once the jelly is set and the other ingredients are all chilled or atleast at room temperature.
  2. I cut the cake using a scallop cookie cutter (i have added the link to it in the notes) but you can also cut them into small rectangles or circles.
  3. Add the cake layer on the jelly layer.
  4. Use half of the fruit compote for this layer. Scoop and pour spoonfuls on the cake and jelly.
  5. After this layer, add a thick layer of the cooled custard.
  6. Add a layer of jelly that was kept in a separate bowl, repeat layers with cake, berry compote and the custard.
  7. Top off the custard layer with the chantilly cream.
  8. Chill for an hour or two before serving!
  9. Garnish with fresh/ frozen berries, white chocolate chips and sprinkles!
  10. Enjoy a bowlful of it after your lunch! :D