Christmas Trifle Layers (Ready-to-Print Version)

A festive blend of sherry-soaked sponge, vanilla custard, fresh berries, and whipped cream in elegant layers.

# What You’ll Need:

→ Cake and Soaking Liquid

01 - 1 store-bought pound cake or sponge cake (approximately 16 oz)
02 - 3/4 cup sweet sherry, brandy, or cranberry juice

→ Custard

03 - 2 cups whole milk
04 - 1 cup heavy cream
05 - 6 large egg yolks
06 - 2/3 cup granulated sugar
07 - 1/4 cup cornstarch
08 - 2 teaspoons vanilla extract

→ Whipped Cream Topping

09 - 2 cups cold heavy whipping cream
10 - 1/4 cup powdered sugar

→ Fruit

11 - 2 cups fresh strawberries, hulled and sliced
12 - 2 cups fresh raspberries
13 - 1 cup fresh blueberries
14 - 1/2 cup raspberry or strawberry jam

→ Garnishes

15 - Chocolate shavings or unsweetened cocoa powder
16 - Toasted sliced almonds (optional)
17 - Fresh mint leaves

# Step-by-Step Guide:

01 - In a medium saucepan, combine whole milk and 1 cup heavy cream. Heat over medium heat until steaming with bubbles around edges, avoiding boiling. In a separate bowl, whisk egg yolks, granulated sugar, and cornstarch until smooth and pale. Temper the egg mixture by slowly adding half the hot milk mixture while whisking continuously. Return tempered eggs to the saucepan. Cook over medium heat, stirring constantly, until custard thickens to coat the back of a spoon, about 5-8 minutes. Avoid boiling to prevent curdling.
02 - Remove custard from heat and stir in vanilla extract. Strain custard through a fine mesh sieve into a clean bowl. Cover surface directly with plastic wrap to prevent a skin from forming. Let cool at room temperature for 30 minutes, then refrigerate for a minimum of 2 hours until fully chilled.
03 - Cut pound cake into approximately 1-inch cubes or slice into rounds and use a cookie cutter for circles. Arrange half the cubes in the bottom of a trifle bowl. Drizzle one third of the sherry, brandy, or juice evenly over the cake. Let soak for 10 minutes to absorb moisture without becoming soggy.
04 - Hull and slice strawberries. Keep raspberries whole and rinse blueberries, drying completely. If using frozen berries, thaw thoroughly and drain excess liquid. Mix most berries in a bowl, reserving the prettiest for decoration. Optionally, toss mixed berries with a tablespoon or two of sugar and rest for 10 minutes to release juices.
05 - Chill mixing bowl and whisk attachment. Pour cold heavy whipping cream and powdered sugar into the bowl. Beat on medium speed for 1 minute, then increase to high speed. Continue until stiff peaks form, about 4-5 minutes, taking care not to overwhip.
06 - Spread half the soaked cake cubes evenly on the bottom of the bowl. Spread one third of the jam gently over the cake. Add one third of the mixed berries, distributing evenly. Spoon one third of the chilled custard over berries, smoothing to fill gaps. Top with one third of whipped cream and spread to edges.
07 - Repeat the layering with remaining cake cubes, soaking liquid, jam, mixed berries, custard, and whipped cream until components are used, creating two or three layers depending on bowl size. Finish with a generous final layer of whipped cream, smoothing with an offset spatula.
08 - Arrange reserved berries on top of whipped cream in a decorative pattern. Sprinkle chocolate shavings or dust cocoa powder lightly. Add toasted sliced almonds if desired, and tuck fresh mint leaves among the berries for color.
09 - Cover the trifle loosely with plastic wrap, avoiding contact with whipped cream decoration. Refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and layers to set.
10 - Remove from refrigerator 15 minutes before serving. Use a large spoon to scoop portions including all layers. Serve in small dessert bowls or glasses to showcase layers. Offer additional whipped cream on the side if desired.

# Handy Tips:

01 - Use a straight-sided glass bowl to showcase layers clearly. Do not oversoak cake to maintain texture. Ensure custard is completely cold before assembly to preserve whipped cream texture. Fresh berries improve flavor and appearance. Trifle improves in flavor after overnight chilling.

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