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Easy Christmas trifle wreath recipe
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Try this festive trifle wreath with jelly, sponge rolls, custard, and cream for a simple and delicious no-cook Christmas dessert.
Ingredients:
  • 85g packet raspberry jelly crystals
  • 600ml thickened cream
  • 240.00 gm double thick vanilla custard
  • 2 1/2 x 400g jam sponge rolls, cut into 1cm thick slices
  • 40.00 ml sweet apera (sherry)
  • Mini meringues, to decorate
  • Spearmint leaves, to decorate
  • Fresh raspberries, to decorate
  • Crushed candy canes, to decorate
  • Silver cachous, to decorate
Instructions:
  • Prepare the jelly according to the packet instructions, then gently pour it into a 15cm square plastic container. Chill in the refrigerator for 4 hours, or until firm.
  • Gently transfer jelly onto a cutting board, then slice into squares before refrigerating until needed.
  • With an electric mixer, whip cream and 2/3 cup custard until soft peaks form. Transfer mixture into a piping bag with a 2cm fluted nozzle. Pipe cream onto one side of a sponge slice as shown in the image. Arrange on a 30cm round serving platter. Repeat with remaining ingredients, stacking sponge slices upright. Finish by drizzling apera over the sponge wreath.
  • Top the wreath with the rest of the custard. Sprinkle over jelly cubes, meringues, spearmint leaves, raspberries, candy cane, and cachous for a festive finish. Enjoy!

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