I thank the English for giving us this timeless dessert. Trifle originated in England pre-1700 where it began as a “fool” – a puree of fruit mixed with sweetened cream. It evolved around the 1750s to what we know it today, – biscuits soaked in wine, layered with custard and covered in whipped cream. Trifle graced the shores of the Caribbean when the British plantation owners settled during colonialisation. Its popularity remains to this day.

Trifle is one of my favourite Christmas desserts, it’s creamy, fruity and a little bit boozy, making it the perfect make-ahead dessert that will give you many servings. My early days of homemade trifle consisted of sponge cake soaked in cherry brandy and covered with about two inches of custard, when that was set and refrigerated it was easily cut and served, and boy was that good. The creamy, flavourful, thick custard combined with the soaked sponge was sweet and creamy and unforgettable.

These days I make trifle with store-bought lady fingers or bakery-bought jam roll paired with custard, fruit, good-quality whipped cream, toasted almonds and soaked in good-quality cherry brandy, it’s the perfect dessert every time.

Here are some of my trifle recipes that are guaranteed to please! Merry Christmas!

[caption id="attachment_992542" align="alignnone" width="1024"] Fruited cheesecake trifle[/caption]

Wendy’s Fabulous  Cheesecake Trifle

½ cup granulated sugar

4 egg yolks

5 tbs dark rum (optional)

1 tsp vanilla

1 lb cream cheese cut into pieces

1½ cups whipping cream

20 Italian lady finger biscuits or one 12 oz butter-less sponge cake cut into 3-inch by one-inch pieces

1 28-oz can peaches, chopped, and drained, save peach juice

1 cup peach juice

½ cup toasted almonds

cherries to garnish

Combine peach juice with rum if using.

Place egg yolks with sugar into a double boiler, and over gently simmering water beat until thick and warm.

Place into mixing bowl and with an electric continue beating, add cream cheese and continue beating just until smooth.

Beat whipping cream until stiff; fold into cream cheese mixture.

Cover and refrigerate until ready to use.

Line the base of a glass dish with ladyfingers, sprinkle with juice/rum mixture or dip

Ladyfingers into juice and arrange at the bottom of your dish.

Top with half the cream cheese mixture, then with some peaches.

Repeat with another layer of ladyfingers and cream cheese mixture and peaches.

Sprinkle on the toasted almonds, garnish with cherries and cover with plastic wrap.

Refrigerate for 4 hours or overnight.

Serves 8 to 10

You can substitute coffee for the soaking liquid!

Fruited trifle roll

Sponge:

1 cup granulated sugar

1 cup all-purpose flour

3 eggs

1 tsp vanilla

1 tsp baking powder

For the custard

3 rounded tbs custard powder