Christmas desserts do not have to be that time consuming or complex, especially here in the Southern Hemisphere where fresh fruit and divine berries are available all Summer long.
Summer desserts can be simple but absolutely be beautiful and delicious!
A trifle is one dessert I have never made (believe it or not!) but I was very keen too, especially this version that was filled with delicious layers of flavours and simple techniques. Trifle has appeared on pretty much every Christmas table since I was a little girl so it is lovely to be able to create my own version.
This is one of those great desserts where you spend very little time preparing and assembling. Then you simply pop it in the fridge until you are ready to serve! What makes this one different is the addition of the Tatua Mascarpone to the custard for the filling, it is a dream combination. It holds well which is great when you are weighing it all down with handfuls of fresh summer berries! Also note in my version apart from whipping up a jelly the night before I haven’t made anything! So it is simply a matter of buying the ingredients before hand, then fresh berries on the day and setting things up ready to go!
My trifle bowl is a beast – a gorgeous 3.5 litres! So the recipe I will give you below is for this size, if you are using a smaller bowl or making individual desserts feel free to halve the quantities I give. This is one of those recipes where you want to have a quick read through the night before to make sure you have everything you need. I made the jelly in a low slice dish the night before so this was ready to go on the day. Then I prepped my berries and whipped together the Tatua Mascarpone and Custard before starting.
The plain sponge cake I used was not quite the right size to cut a perfect circle, so I did the best I could using the top of the trifle bowl as a guide cutting two big pieces, then cut out a small insert piece for each layer. I am absolutely certain no one will care that it is not perfect – trifle is meant to be a delicious decadent smash on the plate so do not get too caught up in perfection – go for flavour every time! You can use either Sherry or Orange Juice to drizzle over the sponge, so choose to make it kid friendly if you like as I have done here.
To serve use Tatua Dairy Whip cream, either as a massive fluffy swirl on the top or let each person add it to their plates once served, my kids love doing this themselves!
As I said above Christmas Desserts, or in fact any desserts do not have to be epic feats of hours in the kitchen. This dessert takes less than half an hour to make, looks beautiful, has the most divine flavours and is sure to please everyone at the table. So think of the basic items to have in your cupboard or fridge at this time of year. I always make sure I have Tatua Dairy Whip cream, frozen berries, custard, meringues, chocolate and then I’m always pretty much sorted to make up quick simple desserts at a moments notice!
So onto the recipe, I have made a large dessert so these quantities are for a 3.5 litre bowl, please feel free to halve the quantities below.
- 1 x Packet Raspberry Jelly
- 500 ml Boiling Water
- 2 x 200g Tatua Mascarpone
- 2 Cups Vanilla Custard
- 700 g plain sponge cake
- ½ Cup Sherry or Orange Juice
- 125 grams Fresh Blueberries
- 500 grams Assorted Berries, Strawberries, Raspberries, Blackberries (fresh & frozen)
- Tatua Dairy Whip cream, to serve
- Prepare the Jelly the night before, or at least 6 hours before using
- Combine jelly crystals and boiling water and stir well to combine
- Pour into a shallow slice dish (approx 23cm square), allow to cool then refrigerate until set.
- Use the trifle bowl to measure the correct size, then cut two layers of sponge cake to fit inside your trifle bowl (slightly smaller than the bowls edge) and set aside.
- In a large bowl add the 2 x Tatua Mascarpone pouches & 2 cups of custard and whisk well until combined and no lumps remain, set aside.
- Rinse and slice your berries if needed and set aside.
- Slice the jelly into chunks, approx 1-2 cm
- Place the first piece of sponge cake into the base of the bowl, then drizzle with ¼ cup of orange juice or sherry.
- Top with half of the mascarpone custard mixture and spread evenly over the sponge.
- Spoon half of the jelly chunks over the mascarpone, then top with half the berries.
- Repeat these layers, with the sponge cake, juice, mascarpone, jelly and berries.
- Finish with a few whole berries or some mint.
- Cover and refrigerate until serving.
- Just before serving top with Tatua Dairy Whip or offer on the side.
I just love desserts like this, all the beauty with none of the effort! How do you make your trifle? Any tips and tricks that you have used over the years? Let me know in the comments below what I could try next time.
Huge thank you to Tatua for working with me on this recipe, I love working with brands and products that we have in our home all the time. But perhaps don’t let Tatua know that we use their Chef De Can Chocolate Mousse when playing Pie Face on family games night – fun and delicious!!
Thank you so much for stopping by to check out this delicious dessert, I hope that you are finding some inspiration in the recipes I am sharing. If you do not already please follow me on Facebook & Instagram for more delicious ideas. You can also register your email address in the subscription box below to receive all my recipes as soon as I publish them!