Christmas trifle

Name: Christmas trifle
Yield: Serves 12–16
Ingredients: Meringue dots; dark chocolate shards; edible gold leaf; 500 ml (17 fl oz/2 cups) Moscato jelly (no raspberries); 500 g (1 lb 2 oz) Cherries in vanilla syrup; 75 g (2¾ oz) dark chocolate, melted; 360 g (12½ oz) Custard; 720 g (1 lb 9 oz) White chocolate + vanilla cream, whipped; 2 x Chocolate brownie discs, 18 cm (7 in) diameter; Cherries in vanilla syrup, extra, drained; fresh cherries; 200 g (7 oz) Champagne sabayon

Preparation info

Serves
12–16

Difficulty
Easy

Appears in

Chefs Host Christmas Too

By Darren Purchese

Published 2018

About

It simply is not Christmas without a trifle; it makes such a great table centrepiece. The best thing is you can invent your own trifle layers using your favourite sponge or meringue - mix and match fruits, creams, jellies and inclusions - there really are no rules. This trifle is entirely made up of recipes from this book.

Ingredients

500 g (1 lb 2 oz) Cherries in vanilla syrup

Dessert
Vegetarian
Winter
December

Method

For the trifle, you will need a 2.5 litre (85 fl oz/10 cup) glass bowl with a diameter of 18–20 cm (7–8 in) to fit all the layers.
Drain the cherries and reserve the syrup. Arrange the cherries in the bottom of the glass bowl. Slowly pour the melted jelly into the bowl to cover the cherries. Place the bowl in the fridge and leave to set overnight.
The