Christmas trifle
40 min · 9 g protein · 193 cals / serving
Layers you can see through the glass: sherry-soaked sponge fingers, a deep ruby raspberry jelly packed with fruit, thick vanilla custard and a cloud of whipped vanilla yoghurt, scattered with toasted almonds. Sugar-free jelly and a yoghurt top make it lighter, and every spoonful still goes through all four layers.
Ingredients
Sponge
- 100 g ladyfingers, sponge fingers or trifle sponges
- 3 tbsp sherry, medium or cream sherry
Jelly
- 400 g frozen raspberries, plus a few fresh to decorate
- 1 sachet (for 570 ml) sugar-free jelly powder, raspberry or strawberry
- 500 ml water, half boiling, half cold
Custard
- 500 ml 2% milk, semi-skimmed
- 3 tbsp custard powder, dry
- 2 tbsp granulated sugar
Yoghurt top
- 300 g lowfat plain Greek yogurt, 2% fat Greek-style
- 2 tbsp powdered sugar, icing sugar
- 1 tsp vanilla extract
- 2 tbsp almonds, flaked, toasted
Steps
- Break the sponge fingers into a 2-litre glass trifle bowl and drizzle the sherry evenly over them.
- Scatter the frozen raspberries over the sponge. Dissolve the jelly crystals in 250 ml boiling water, stir in 250 ml cold water and pour it over the fruit. Chill for 2–3 hours, until set.
- Whisk the custard powder and sugar with 3 tablespoons of the milk to a smooth paste. Bring the rest of the milk almost to the boil, pour it onto the paste while whisking, then return to the pan and stir over a low heat for 1–2 minutes until thick. Cover the surface with baking paper and let it cool completely, then spread it over the set jelly and chill for 30 minutes.
- Whisk the yoghurt, icing sugar and vanilla until smooth and thick and spoon it over the custard in soft swirls.
- Just before serving, scatter over the toasted almonds and a few fresh raspberries.
Good to know
Can I make it without alcohol?
Use 3 tablespoons of orange juice instead of the sherry. Children's trifles are often made this way and nobody misses it. It's about the same score.
How far ahead can I make it?
Make it up to the custard layer the day before and keep it covered in the fridge. Add the yoghurt top and almonds within a few hours of serving so the almonds stay crisp.
Can I use ready-made custard?
Yes, about 500 g of a light ready-made custard works, and it's about the same score. Home-made from powder is thicker, which keeps the layers clean.
Per
- Calories
- 80
- Protein
- (21%)
- 4 g
- Fat
- (21%)
- 2 g
- Carbohydrates
- (59%)
- 12 g
- of which sugar
- 6 g
- Fiber
- 1 g
- Sodium
- 38 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1542 kcal goes into the pot and 1951 g of ingredients comes out as about 1920 g of food: 80 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.