These Mini Christmas Trifles are the ultimate show-stopping dessert for your holiday table. Beautifully layered with fruity, creamy, and spongy textures, these individual trifles are as delightful to look at as they are to eat. The best part? You can prepare them a day ahead, making your festive planning stress-free.
Why You’ll Love These Mini Trifles
- Personalized Portions: No more squabbles over the perfect slice – each person gets their own beautiful trifle!
- Timeless Flavors: A classic combination of fruit, custard, cream, and sponge that has stood the test of time.
- Special Twist: The addition of flummery – a nostalgic, creamy layer – makes these trifles extra special.
- Make-Ahead Convenience: Prepare them the night before, so all you need to do is serve and enjoy!
Ingredients needed
This recipe includes everything you love about a traditional trifle, with a few extras to make it shine:
- Raspberry Jelly Crystals: Or your preferred flavor of jelly.
- Thickened Cream: For a luscious creamy layer.
- Sponge Fingers: Store-bought Italian sponge fingers work great, or bake a sponge cake if you have time.
- Sherry, Port, or Muscat: Substitute with fruit juice for a non-alcoholic version.
- Custard: Use homemade or store-bought custard for a velvety texture.
- Fresh Berries: Strawberries, raspberries, blackberries, or any seasonal fruit.
- Flummery: A creamy layer made from jelly and cream.
- Mint Leaves: For a festive garnish (or swap with edible decorations like meringue kisses).
Tips for Perfect Mini Trifles
- Use Fresh Berries: Fresh, seasonal berries elevate the flavor and presentation of the trifles. Wash and dry them thoroughly before using.
- Achieve Even Layers: Take your time when layering to create a clean, professional look. Use the back of a spoon to smooth layers as needed.
- Choose Contrasting Colors: Opt for jelly and fruit combinations that contrast well with the cream and custard for a visually stunning dessert.
- Presentation Matters: Use clear glasses or dessert cups to showcase the beautiful layers. For kids, clear plastic cups work well.
- Chill for Flavor: Let the trifles chill in the fridge for a few hours to enhance the flavors and achieve the best texture.
Make It Your Own
- Flavor Swaps: Use your favorite jelly flavors and fruit combinations to customize the trifles.
- Alcohol-Free Version: Skip the sherry and use fruit juice instead for a kid-friendly option.
- Festive Garnishes: Dust with edible glitter or add a festive sugar topper for extra holiday flair.
Storage Tips
Store trifles in the refrigerator for up to 2 days. Cover them with plastic wrap to keep them fresh. These trifles are best enjoyed chilled.
These Mini Christmas Trifles are a show-stopping dessert that’s easy to prepare and even easier to enjoy. With layers of creamy, fruity, and spongy goodness, they’re a guaranteed hit for your holiday celebrations!
Mini Christmas Trifles
Ingredients
- 85 g 1 packet jelly crystals (e.g., raspberry or your preferred flavor)
- 125 ml cream tinned, thickened, or heavy cream
- 12 pieces tiramisu sponge fingers or 1 cup fresh sponge, cut into small squares
- ½ cup port sherry, or muscat (substitute juice for a non-alcoholic version)
- 1 ½ cups custard store-bought or homemade
- 400 g mixed berries e.g., strawberries, raspberries, and blackberries
- 200 ml thickened cream heavy cream in the US
- 1 tsp custard powder
- Fresh mint leaves for garnish
Instructions
Prepare the Jelly Base:
- Follow the packet instructions to prepare the jelly. This should yield about 2 cups of liquid jelly.
- Divide 1 ¼ cups of the liquid jelly evenly among 6 small dessert dishes or glasses to form the first layer. Place the glasses in the refrigerator to set.
Make the Flummery Layer:
- Chill the remaining jelly mixture until it is close to setting but still pourable (1-2 hours).
- Combine the semi-set jelly with 125ml of cream and beat on high for 4 minutes until smooth and airy.
- Once the jelly in the glasses is nearly set, pour the flummery layer on top. Return the glasses to the fridge to fully set.
Prepare the Sponge Layer:
- Crush the sponge fingers in a shallow dish and drizzle with port, sherry, or muscat (or juice for a non-alcoholic option). Allow the liquid to soak into the sponge.
- Add the soaked sponge fingers as the next layer in each glass.
Add the Custard and Berries:
- Pour a layer of custard over the sponge in each glass.
- Add a layer of chopped berries on top of the custard, reserving 6 whole berries for garnish.
Whip the Cream:
- In a mixing bowl, whip the thickened cream with custard powder until stiff peaks form.
Assemble the Final Layer:
- Pipe the whipped cream onto the top of each trifle.
- Decorate with a whole berry and a fresh mint leaf for a festive touch.