Christmas Trifle Recipe

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Christmas Trifle
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  1. Butter the bottom and sides of an 11x16-inch jelly roll pan and an 8-inch square cake pan. Line with waxed paper. Butter the paper and dust lightly with the flour.
  2. Set the pans aside. Beat the egg yolks, sugar and vanilla with an electric mixer until the mixture is light and ribbons when the beater is lifted.
  3. Beat the egg whites and the salt until they hold stiff peaks.
  4. Fold one-fourth of the eggs whites into the yolk mixture. Pour the yolk mixture on top of the remaining egg whites and sprinkle on the 1/2 cup flour.
  5. Fold the mixture together.
  6. Pour into the prepared jelly roll pan and 1-inch deep into the prepared cake pan.
  7. Bake in a preheated 350 degree F oven for 15 minutes or until lightly browned.
  8. Invert the cake onto a rack or baking sheet to cool. Peel off the waxed paper.
  9. Split the 11x16-inch cake in half crosswise. Spread one half with some of the raspberry jelly.
  10. Top with the other half of the cake. Cut the layered cake into triangles.
  11. Line the bottom of an 1-1/2 quart glass serving bowl with the sandwiched triangles.
  12. Line the sides of the bowl with the triangles alternately pointing up, then down, leaving about 1/3-inch between each triangle. Fill the spaces with the remaining raspberry jelly.
  13. Cut the 8-inch square cake into small pieces and sprinkle inside the bowl al ong with the macaroons.
  14. Sprinkle with the brandy.
  15. Beat the egg yolks and sugar in a large bowl until the mixture is light and ribbons when the beater is lifted. Pour on the milk and cream in a stream while beating.
  16. Transfer the mixture to a heavy saucepan. Cook over low heat, stirring, until thickened. Do not let it boil.
  17. Remove from the heat and stir in the vanilla.
  18. Pour the hot custard into a metal bowl.
  19. Place the bowl in a larger bowl filled with cracked ice. Stir the custard until cool.
  20. Pour the cooled custard on top of the crumbled cake and macaroons, filling the bowl to within 3/4 inch of the top.
  21. Chill, covered, for at least 6 hours.
  22. Beat the whipping cream with sugar and brandy until it holds stiff peaks.
  23. Place in a pastry bag fitted with a fluted tip and pipe the whipped cream over the edges of the cake sandwiches. Pipe a large rosette in the centre of the custard.
  24. Decorate the trifle with the cherries and angelica leaves. Sprinkle with almonds and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 456.94 Kcal (1913 kJ)
Calories from fat 174.34 Kcal
% Daily Value*
Total Fat 19.37g 30%
Cholesterol 326.83mg 109%
Sodium 410.45mg 17%
Potassium 314.03mg 7%
Total Carbs 45.89g 15%
Sugars 23g 92%
Dietary Fiber 1.26g 5%
Protein 16.82g 34%
Vitamin C 0.6mg 1%
Iron 2.2mg 12%
Calcium 192.6mg 19%
Amount Per 100 g
Calories 165.56 Kcal (693 kJ)
Calories from fat 63.16 Kcal
% Daily Value*
Total Fat 7.02g 30%
Cholesterol 118.42mg 109%
Sodium 148.71mg 17%
Potassium 113.78mg 7%
Total Carbs 16.63g 15%
Sugars 8.33g 92%
Dietary Fiber 0.46g 5%
Protein 6.09g 34%
Vitamin C 0.2mg 1%
Iron 0.8mg 12%
Calcium 69.8mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.5
  • 11

Good Points

  • saturated fat free

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