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Christmas Trifle
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
165 minutes
Indulgent Christmas trifle with jelly roll, sherry, raspberry, custard, and chocolate curls.
Ingredients:
  • 1 (5.9 ounce) package individual jelly-filled roll cakes
  • 0.5 cup sherry
  • 2 pints fresh raspberries
  • 1 tablespoon white sugar, or to taste
  • 2 egg yolks
  • 0.5 cup white sugar
  • 0.33333334326744 cup all-purpose flour
  • 2 cups milk
  • 0.5 cup half-and-half cream
  • 0.5 teaspoon vanilla extract
  • 2 tablespoons sherry
  • 1 tablespoon butter
  • 0.25 cup whipped cream
  • 0.25 cup fresh raspberries
  • 2 tablespoons chocolate curls
Instructions:
  • Cut jelly rolls into 1-inch slices and arrange them in a glass trifle bowl. Pour 1/2 cup of sherry over the slices. Sweeten raspberries with 1 tablespoon of sugar (adjust to taste) and spoon over the jelly rolls.
  • In a bowl, combine eggs, egg yolks, and 1/2 cup of sugar, whisking until smooth. Gradually whisk in flour until mixture is well combined and free of lumps.
  • In a saucepan, heat milk and half-and-half over medium heat until steaming hot but not simmering. Slowly whisk about 1/4 cup of the hot milk mixture into the egg mixture until smooth. Repeat this process until you have whisked in about 3/4 cup of hot milk. Pour the milk-egg mixture back into the saucepan with the steaming milk. Reduce heat to low and whisk constantly until the sauce thickens and is just about to simmer, about 3 to 4 minutes. Stir in vanilla extract, 2 tablespoons of sherry, and butter. Let the sauce cool for about 10 minutes, whisking occasionally to prevent lumps.
  • Simply drizzle the luscious custard over the vibrant raspberries in the trifle bowl, then cover it with plastic wrap before refrigerating until perfectly chilled and set, for a minimum of 2 hours.
  • Top with billowy clouds of whipped cream, an abundance of fresh raspberries, and delicate chocolate curls.

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