This Christmas Trifle recipe by Kirsten Tibballs is a festive dessert that you can whip up quickly.

It’s so yummy you’ll be shocked at how quickly you can whip this up!

Christmas Trifle By Kirsten Tibballs

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

Total time

minutes

A layered festive trifle with sponge, custard, fruit, and cream, creating a visually stunning and indulgent Christmas dessert.

Cook Mode

Keep the screen of your device on

Ingredients

1 tsp Vanilla Bean Paste
1 number pinch salt
1 number Bulla Pure Cream (250ml)
1 number Brown sugar (250g)
1 tbsp unsalted butter
1 number Bulla Dollop Cream (A) 800ml
1 number Icing Sugar (150g)
1 number Lemon, zested
4 number Large Fresh Passionfruit
.5 number Gingernut Biscuits
1 number Bulla Dollop Cream (B) 200ml
1 number small block Callebaut Milk Chocolate
1 number QS Icing Sugar, for dusting

Directions

Place the vanilla, salt, pure cream and brown sugar in a saucepan and boil for 3 minutes.
Add in the butter and whisk together to create a butterscotch sauce. Set aside to cool.
Combine the dollop cream (A) with the icing sugar and lemon zest in a bowl.
Place one third of the cream/lemon mixture into the trifle bowl.
Remove the seeds from the passionfruit and place a layer of the seeds on top of the cream.
Add a layer of gingernut biscuits followed by a layer of butterscotch sauce. Repeat the process three times until the bowl is full. Reserve some passionfruit seeds for garnishing.
Place in the fridge for 2-3 hours to set.
To finish, spoon the dollop cream (B) on top of the trifle.
Create chocolate shavings using a vegetable peeler.
Decorate the trifle with chocolate shavings and sprinkle the reserved passionfruit seeds on top.
Finally, dust some icing sugar over the trifle.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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