Special occasion trifle

Special occasion trifle

Little Kitchen
Jacqui Melville

This trifle looks very Christmassy with its red, white and green topping. It is best to eat this dessert the day it’s made otherwise the bananas discolour and it doesn’t look as impressive.



Quantity Ingredient
400ml milk
600ml cream
2 tablespoons vanilla-bean paste
10 egg yolks
1/2 cup caster sugar

Cake/fruit layer

Quantity Ingredient
1 packet store-bought swiss roll
1 punnet raspberries, (reserve 10 for decoration)
2 large bananas, sliced


Quantity Ingredient
300ml cream
1 tablespoon vanilla-bean paste
1/4 cup flaked almonds
1/4 cup pistachio slivers


Quantity Ingredient
sharp knife and chopping board
plastic wrap
frying pan
measuring jug, measuring cups and measuring spoons
electric mixer
mixing bowl
large trifle bowl (see-through bowl is preferable)
oven mitts
wooden spoon


  1. To make the custard, combine the milk, cream and vanilla in a saucepan. Ask a grown-up to help you heat it over a medium heat until it comes to a simmer. (The milk will become frothy and you will start to see bubbles forming). Turn off the heat.
  2. Place the egg yolks and sugar in a large mixing bowl and whisk them together until light and foamy. Ask a grown-up to pour the hot milk and cream into the bowl very, very slowly while you keep whisking. It is a good idea for you to wear oven mitts while whisking in case the hot liquid splashes. Keep whisking while all the milk is being added so that the eggs don’t curdle.
  3. Ask a grown-up to help you pour the mixture back into the saucepan over a low heat. Cook it for 10–15 minutes, stirring all the time with a wooden spoon, but be sure not to let it boil. If you get tired with all the stirring, ask a grown-up to help. Eventually it will start to thicken (and it will thicken more as it cools down). To test if it is done, ask a grown-up to dip a spoon into the custard. It should be thick enough to coat the back of the spoon and if you run your finger through it it should leave a clear line that holds its shape. When the custard is ready, ask a grown-up to help you pour it into a bowl. When it has cooled a little bit put it into the fridge to chill completely. If you don’t want a skin to form on top of the custard, sit a piece of plastic wrap directly on the surface.
  4. When you are ready to put the trifle together, ask a grown-up to help you cut the Swiss roll into 1.5 cm slices. Lay half in the bottom of a large trifle bowl and top with a layer of raspberries and banana slices. Spoon in half the custard to cover the sponge and the fruit. Repeat with another layer of cake slices, fruit and custard.
  5. To make the topping, put the cream and vanilla into the bowl of an electric mixer. Beat it until it thickens enough to form soft, floppy peaks when you lift out the beater. Spoon the whipped cream onto the top of the trifle and use a spatula to smooth it out evenly. Cover the trifle with plastic wrap and chill it for 1–2 hours.
  6. While the trifle is chilling, ask a grown-up to help you lightly roast the flaked almonds in a dry frying pan.
  7. When ready to serve, sprinkle the nuts all over the top of the trifle then decorate it with the reserved raspberries.
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