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
Course: DessertCuisine: AmericanDifficulty: Easy
Servings
1
servingsPrep time
20
minutesCooking time
0
minutesCalories
350
kcalTotal time
20
minutesA 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.
I get what you’re saying, and yeah, those cases where people meet as adults can explain why the attraction happens.…