Mini Christmas trifles

A glass with Christmas trifle and a partially glass with trifle behind it. A dark blur tea towel around the glasses.

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Mini Christmas Trifles made with cranberry jelly, vanilla custard, madeira cake, cream and pomegranate seeds, a delicious no-bake Christmas dessert that is incredibly light and refreshing, but also wonderfully indulgent and full of festive flavours. It's really easy to whip up, and it's a guaranteed no-fuss crowd-pleaser for your Christmas party.

Prep Time6

Total Time6

Course: Dessert

Cuisine: British

Servings: people

Calories: 567kcal

Author: Daniela Apostol

Ingredients

200 g madeira cake, cubed (1 cup)
570 ml cranberry juice ( 2 ¼ cups)
1 sachet gelatine (12 g, 3 oz)
500 g vanilla custard ( 2 cups)
500 ml cream (2 cups)
90 g pomegranate seeds (½ cup)
5 mint leaves
8 tablespoon warm water

Metric - US Customary

Instructions

Pour the water into a ramekin or small bowl, sprinkle the gelatine over, and use a teaspoon to mix it very well until the gelatine dissolves completely.
Mix the gelatine water with the cranberry juice.
Use half of the juice to create the base of the trifles - divide the juice between each glass so that the glass is quarter full.
Set it aside for one hour.
Divide the cubed madeira cake between each glass, then set it aside so that the jelly can set completely, it can take another hour or 2 in the fridge.
Once the jelly is set, divide the custard between each glass, then top with the remaining jelly - if the jelly is not set completely, set the glasses aside again until the jelly is the right consistency.
Top each glass with the beaten cream, then garnish with pomegranate seeds and mint leaves.

Video

Notes

Jelly isn't one to be rushed, I am afraid you do have to let it set - it can take 2-3 hours for it to be the right consistency. If you add the custard to it too early, it will just sink at the bottom of the cup.
You also need to make sure you dissolve the jelly very well in the warm water, or you'll end up with lumpy jelly. Do not add more gelatine than the packet states, or it will turn very rubbery.
It is also important not to add the cubed cake right from the beginning, as it will crumble away in the juice. But also, adding it too late will mean that it won't be set inside the jelly - I find that one hour into the setting stage is the best time for it to go in.

Nutrition