Delia Smith’s Festive Christmas Trifle: A Step-by-Step Guide to Creating the Perfect Holiday Dessert

As an avid cook and a fervent follower of Delia Smith’s recipes, I find myself eagerly anticipating the holiday season to whip up her special Christmas Trifle. This dish, with its luscious layers and festive flair, is reserved exclusively for Christmas, making it all the more special. Delia’s insight into using frozen English raspberries over fresh imports during the festive season, and the preference for store-bought trifle sponges for their superior absorption of Madeira, has been a game-changer in my trifle-making experience.

Why is it called Trifle?

The name “trifle” comes from its humble origins. It was first referred to as a “trifle” in the 16th century, meaning something of little consequence. This dessert typically consists of layers of simple ingredients like sponge cake, custard, and fruit. The name reflects its uncomplicated nature compared to more elaborate desserts. Over time, trifles have evolved, becoming a delightful and layered dessert enjoyed on special occasions, but the name has stuck, reminding us of its humble beginnings.

How To Make Delia Smith Trifle Recipe Overview

The preparation of this trifle is a joyful ritual in itself, signaling the start of holiday festivities. It’s a relatively easy recipe but requires some patience and love. The total cooking time is approximately 35 minutes, with an additional chilling time of at least 2 hours to allow the flavors to meld beautifully. This recipe serves about 8-10 people, perfect for a family gathering. We’ll start with a homemade custard, layer it with booze-soaked sponges, raspberries, and bananas, and top it off with a luxurious cream topping garnished with toasted almonds.

Ingredients

• Double Cream (500ml for custard, 325ml for topping): The custard’s richness comes from this cream. For the topping, it whips beautifully to create a fluffy, soft peak texture.
• Large Egg Yolks (5): These are crucial for the custard’s texture. They thicken the mixture and add a smooth, velvety quality.
• Golden Caster Sugar (30g): This sugar is finer and dissolves quicker than regular sugar. It sweetens the custard without overpowering it.
• Cornflour (1 heaped dessertspoon): It’s the thickening agent. Ensures the custard sets to the perfect consistency.
• Vanilla Extract (1 ¼ teaspoons): Vanilla adds a subtle, sweet flavor. It’s a classic custard ingredient.
• Trifle Sponges (6): These sponges soak up the Madeira beautifully. They form the base layer of the trifle.
• Sercial Madeira or Dry Sherry (175ml): This adds a rich, nuanced flavor. It moistens and flavors the sponges.
• Seedless Raspberry Jam (2 ½ tablespoons): It gives a sweet, fruity layer. It complements the raspberries and bananas.
• Fresh or Frozen Raspberries (325g): They add a tart, fresh flavor. Raspberries balance the sweetness of the other components.
• Medium-Sized Bananas (3): Bananas add a soft, creamy texture. They pair well with raspberries.
• Toasted Flaked Almonds (60g): They provide a crunchy contrast. Their nutty flavor finishes the trifle perfectly.

Instructions

1. Prepare the Custard: Begin by gently heating 500ml of double cream in a saucepan. In a bowl, whisk together 5 egg yolks, 30g sugar, cornflour, and vanilla extract. Once the cream is warm, gradually pour it into the egg mixture, stirring continuously. Return the mix to the saucepan and heat gently, stirring until it thickens. Do not boil. Once thickened, set aside to cool.
2. Soak the Sponges: Layout 6 trifle sponges and sprinkle them evenly with 175ml of Madeira or dry sherry. Allow them to absorb the liquor.
3. Assemble the Filling: Spread 2 ½ tablespoons of raspberry jam over the soaked sponges. Arrange a layer of sponges at the bottom of a large trifle bowl. Scatter half of the 325g raspberries and sliced bananas over the sponges. Pour half of the cooled custard over the fruit layer. Repeat the layers once more, finishing with a layer of custard.
4. Prepare the Topping: Whip 325ml of double cream until it forms soft peaks. Spread this evenly over the top custard layer. Sprinkle 60g of toasted flaked almonds as a garnish.
5. Chill: Refrigerate the trifle for at least 2 hours before serving. This allows the flavors to develop fully.

Nutritional Value

Approximately per serving:

Calories:  450

Fat, 30g

Saturated fat: 18g

Carbohydrates:  30g

Protein:  5g

Fiber:  2g

Cholesterol:  80mg

Sodium: 100mg

Also Read: Delia Smith Tiramisu Recipe

FAQs

Can I use a different alcohol than Madeira?

Absolutely! If Madeira isn’t your choice, feel free to experiment with other options. Dry sherry is a popular alternative and works really well. It still brings that rich, deep flavor to the trifle. Just ensure whatever alcohol you choose complements the dessert’s overall taste. Even a sweet dessert wine or a fruity liqueur can add an interesting twist. Remember, it’s all about personal preference and playing around with flavors you enjoy!

Can I make this trifle a day ahead?

Yes, making this trifle a day ahead is a great idea. In fact, it allows the flavors to blend together better. Just prepare it as usual and keep it in the fridge. The next day, the layers will have set nicely. The sponges soak up the flavors more, making it even tastier. Remember to cover it well in the fridge. This way, it stays fresh and delicious for your gathering. Perfect for planning ahead!

Is it necessary to use double cream?

No, it’s not necessary to use double cream. While it adds richness, you can use single cream or a mix of milk and cream for a lighter version. This swap will still give you a delicious custard and topping, just a bit less rich. It’s all about your preference and dietary needs. The key is to enjoy the dessert, so feel free to adjust it to suit your taste. Happy cooking!

Can I use other fruits besides raspberries and bananas?

Yes, you can definitely use other fruits. Strawberries or blueberries make great alternatives. They add lovely color and flavor. Oranges or kiwis can also be nice for a tangy twist. Just pick fruits that you enjoy and that complement the dessert’s flavors. Mix and match to find your favorite combination. It’s all about making the trifle your own and enjoying the process. Have fun experimenting with different fruit layers!

How long can I store the trifle?

You can store the trifle in the fridge for about 2-3 days. Make sure it’s covered well to keep it fresh. The flavors will continue to blend over time, so it might even taste better the next day. Just remember, the fruit and cream layers might soften the sponges more as it sits. It’s best enjoyed within this time frame for the freshest taste and best texture. Enjoy your delicious trifle!

Conclusion

This Delia Smith Christmas Trifle is a splendid centerpiece for your holiday table. Its layers of creamy custard, booze-infused sponges, and fresh fruit, topped with a fluffy cream and almonds, make for a delightful and indulgent treat. Remember, the beauty of this dessert lies in its flexibility, so feel free to tweak the ingredients to suit your taste. Happy holidays and enjoy your trifle making!