5 festive trifles
From black forest to individual trifles for your special day
These Italian-inspired trifles use sparkling prosecco, making it refreshingly light, and panettone, the buttery, fruity Christmas “bread” to replace the sponge and give the trifle a unique flavour.
This trifle also uses panettone instead of sponge and marsala instead of sherry, but sherry is fine if you'd rather stick to tradition. Make your own custard if you are so inclined, or buy ready-made. Make the trifle the day before to let the flavours seep through, adding the cream on the day of serving.
Chocolate sponge, morello cherries and kirsch in a classic black forest dessert.
The sherry has been eliminated from this recipe to make it child-friendly, but feel free to add it if you wish. You can make the sponges, jelly and custard a day or two in advance.
There'll be no fighting over the pudding with these trifles. Stack them up on individual plates and top with a halved apricot.