At the end of Christmas dinner, everyone is fit to burst. Somehow, I always seem able to make room for trifle. It was my favourite festive pudding growing up and is a great shout for a recipe that most will love. Even my highly lactose intolerant pals ate it when I brought it over, and they are still standing.
Ingredients
- 500g of mixed berries + extra for the top!
- 150g of raspberry jam
- 500ml of custard (I used Bird’s from Tesco and followed the instructions on the tub)
- 250g of mascarpone
- 3 tbsp of caster sugar
- 2 packs of sponge fingers
- Whipped cream
- Sprinkles
- A lot of gin (Okay I used 2-3 shots but be adventurous)
Method
Grab a bowl and mix the berries into the jam. Don’t worry too much if they mush together, you want to make a jelly like consistency. Spoon the mixture into your Christmas trifle dish and press down to form your first layer.
Adjust the sponge fingers so that they completely cover the fruit and jam. Press them down to form your second layer. It doesn’t have to look perfect, get stuck in! Measure the desired shots of gin and pour them in to soak into the sponge.
Using another bowl, mix the custard, mascarpone and sugar together until smooth. This can take some time to get all of the lumps out, but you’re almost there! Now spoon this mixture on top of the gin-soaked sponge and even it out with a knife or spatula.
Finally, add the ready-made whipped cream, berries and sprinkles on top of your Christmas trifle as a finishing touch. Cling film the top and place in the fridge to set properly before serving.
If you’re a keen baker, take a look at this alternative recipe that is a bit more of a challenge! Brig also has plenty of holiday inspired recipes. Check out Brig’s very own Christmas Cocktail Guide, the perfect addition to a festive pudding.
Featured Image Credit: Helena Cochrane