Celebration trifle

Not yet rated

Karen Burns-Booth serves up a spectacular celebration trifle recipe – the ideal centrepiece to any Christmas table.

First published in 2015
discover more:

Trifle, that most quintessential of British desserts, layers of fluffy cream, dreamy custard, sherry soaked cake, fresh berries and tangy jelly, all bound together in one large bowl of deliciousness. Always seen on the Christmas tea table, as well as other celebratory occasions throughout the year. By using a2Milk in the custard and dairy-free amaretti biscuits at the base with a swirl of coconut cream on top, people who find regular milk hard to digest can have their trifle and eat it! My recipe for Celebration trifle is just as decadent as any that is made with normal milk and cream, and even people who are not lactose intolerant will enjoy it.





  • 400g of amaretti biscuits
  • 4 tbsp of sherry, optional
  • 270g of raspberry jelly, made up as indicated on packet
  • 450g of raspberries, fresh or frozen
  • 500ml of coconut cream, chilled for 24 hours
  • 4 tbsp of caster sugar
  • 1 tsp vanilla extract
  • flaked almonds, toasted
  • hundreds and thousands, sprinkles or silver balls


  • 1l whole milk
  • 4 vanilla pods, or 4 tsp vanilla extract
  • 200g of caster sugar
  • 12 egg yolks
  • 40g of plain flour
  • 40g of cornflour


Line a large glass trifle bowl with the amaretti biscuits and pour the sherry (if using) over the biscuits to soak. Pour the jelly over and transfer to the fridge to set
Meanwhile, make the custard for the trifle, in this case – a crème patisserie. Place the milk and vanilla pods in a saucepan and bring to the boil
Whisk together the egg yolks, sugar and flour together in a heatproof bowl until pale and smooth. Pour 1/3 of the hot milk into the egg mixture and whisk thoroughly until incorporated
Return the mixture to the pan and keep whisking over a medium heat. Keep cooking until the custard starts to boil and is thickened – take care not to let it catch on the pan
Remove from the heat and lay a sheet of cling film over the surface to prevent a skin forming. Allow to cool completely
Once the jelly is set, scatter the raspberries over the top and pour over the cooled custard. Set aside in a cool place again until the custard is firm
When ready to serve, drain the water from the coconut cream and whisk it together with the sugar and vanilla extract until thick and fluffy
Spoon the coconut cream over the top of the trifle and decorate with the almonds, hundreds and thousands, sprinkles and silver balls
First published in 2015

Karen Burns-Booth is a freelance food & travel writer, recipe developer and food stylist with a passion for local, seasonal ingredients.

Get in touch

Please sign in or register to send a comment to Great British Chefs.