Mini Christmas Trifles
With layers of sponge cake, jelly, custard and whipped cream, this is the ultimate Christmas dessert so easy to make, you don't even need a recipe!
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Servings
Ingredients
- 450 g sponge cake homemade or store bought
- ½ cup orange juice or sherry
- 3 x 85 g raspberry or strawberry flavored jelly crystals
- 1 liter vanilla flavored custard
- 1 cup whipped cream
- Strawberries for topping
- Peppermint or candy canes for topping
Instructions
- Slice sponge cake into small cubes and divide among 10 mini serving cups.
- Pour in the orange juice or sherry (2 teaspoons in each cup).
- Follow package instructions to prepare the jelly.
- Divide jelly among 10 cups.
- Set this in the refrigerator for about 3-4 hours.
- Once set, top with custard and whipped cream.
- Decorate with strawberries, crushed peppermint or candy canes.
- Assemble the trifle 6-8 hours before serving to allow the flavors to meld.
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Notes
- Variations - Sponge fingers or cookies instead of sponge cake, your favorite fruit, maple syrup, honey, jam or caramel for orange juice.
Nutrition
Serving: 1g | Calories: 451kcal | Carbohydrates: 50g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 58mg | Sodium: 320mg | Fiber: 2g | Sugar: 34g