Margaret Fulton’s recipe has all of the elements – custard, sherry, sponge fingers, crushed amaretti biscuits, cream and fruit. Why mess with tradition?
If you’re looking to make an impact, Lyndey Milan’s recipe is what you need. It’s elegant and colourful, and takes the humble trifle up a notch using sweet dessert wine, honeyed walnuts and a sparkling wine-infused sabayon.
Trifle is a great dish to prepare with kids, and Sabrina Parrini’s recipe is specially tailored for mini chefs. (Her recipe also omits the boozy elements so it’s completely child-friendly.)
Anjum Anand complements the fruit in her trifle with fresh grated coconut for a luscious taste of summer.
April Carter’s Strawberry rhubarb fool with rose-scented shortbread eschews the biscuit and sponge layers you would normally find in a trifle (with shortbread served on the side) so it’s a lighter option for those who struggle to get through to dessert at Christmas.
While a big vintage trifle bowl looks gorgeous in the middle of a table, as soon as you serve you’re left with a bit of a mess. These trifles from Nicole Herft can be served in your favourite wine glasses so everyone gets to enjoy the layers (plus a generous slug of limoncello at the bottom!).
Looking for more sweet festive inspiration? Why not check out our collection of 25 delectable Christmas desserts.