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Layered Christmas trifle with strawberries, custard and whipped cream in a glass bowl
Ravi Sharma

Christmas Trifle Recipe for Christmas 2026

This easy Christmas trifle has soft sponge cake, juicy fruit, silky custard, and fluffy whipped cream. It is beginner friendly, eggless, and can be made a day ahead. Perfect for your Christmas 2026 table.
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Prep Time 30 minutes
Cook Time 10 minutes
Cool Time 4 hours
Total Time 4 hours 40 minutes
Servings: 8 Servings
Course: Dessert
Cuisine: Christmas, English
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Layer
  • 300 g plain sponge cakecut into cubes shop-bought is fine
  • 100 ml orange juice or 3 tbsp sherry for an adult version
  • 3 tbsp strawberry or raspberry jam
Custard
  • 500 ml full-fat milk
  • 3 tbsp vanilla custard powder
  • 4 tbsp sugar
  • 1 tsp vanilla extract
  • 100 ml fresh cream for extra richness
Fruit Layer
  • 250 g strawberries chopped
  • 150 g seedless red grapes halved
  • 1 cup mixed fruit pineapple , peach, or kiwi; drain well
  • 2 tbsp sugar only if the fruit is sour
Cream Topping
  • 300 ml chilled whipping cream
  • 3 tbsp powdered sugar
  • ½ tsp vanilla extract
Decoration
  • 3 tbsp pomegranate seeds
  • 6 fresh mint leaves
  • 2 tbsp grated white chocolateor crushed nuts
  • 6 cherries or cranberries

Method
 

Make the Custard
  1. Mix the custard powder with ½ cup of cold milk until smooth.
  2. Heat the remaining milk with the sugar in a pan over low heat.
  3. When the milk is warm, add the custard mixture. Stir continuously for 4 to 5 minutes until thick.
  4. Add the vanilla and fresh cream. Cover with cling film touching the surface and let it cool completely.
Prepare the Fruit and Cream
  1. Mix the chopped fruit with 2 tbsp sugar and rest for 10 minutes so the juices come out.
  2. Whip the chilled cream with the powdered sugar and vanilla until soft peaks form. Do not over-whip.
Build the Layers
  1. In a large glass bowl, add half the cake cubes and press lightly.
  2. Sprinkle with half the orange juice and spread a thin layer of jam.
  3. Add half the fruit, then half the cooled custard, then a layer of whipped cream.
  4. Repeat all the layers once more.
Decorate and Chill
  1. Finish with the remaining whipped cream. Top with pomegranate seeds, strawberries, mint, and grated chocolate.
  2. Chill for at least 4 hours, or overnight, before serving.

Notes

  • Use slightly stale cake so it soaks up liquid without turning mushy.
  • Cool the custard fully, because warm custard melts the cream layers.
  • Drain canned fruit well to avoid a watery trifle.
  • Make ahead: Assemble up to 24 hours early. Add the final cream and toppings on the day.
  • Storage: Keep covered in the fridge for up to 2 days.
  • Freezing: Not recommended, as the custard and cream turn watery.
  • Alcohol-free: Use orange juice or apple juice instead of sherry.
  • Eggless: This recipe is eggless when you use custard powder and an eggless cake.