Recipe: 15 Minute Christmas Trifle
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Already trying to plan your Christmas lunch menu? This foolproof 15-minute dessert is the perfect option if you want something easy, visually stunning, and delicious.
With several layers of deliciousness; a rich butterscotch sauce, zesty cream, and fresh passionfruit seeds for a burst of tanginess (all complemented by gingernut biscuits that add a spicy crunch) no matter if you’re a culinary novice or a seasoned cook, this recipe will ensure your holiday feast ends on a delightful and stress-free note.
Here Kirsten Tibballs shares her fuss-free dessert recipes that will satisfy any sweet tooth.
15 Minute Christmas Trifle
Makes: 1 trifle (trifle bowl holds 1.5 L of water)
Time: 15 minutes
Ingredients
- 1 teaspoon Vanilla Bean Paste
- Pinch Salt
- 250 ml Bulla Pure Cream
- 250 g Brown Sugar
- 1 tablespoon Unsalted butter
- 800 ml Bulla Dollop Cream (A)
- 150 g Icing Sugar
- 1 Lemon, zested
- 4 Large Fresh Passionfruit
- ½ packet Gingernut Biscuits
- 200 ml Bulla Dollop Cream (B)
- Small block Callebaut Milk Chocolate
- QS Icing Sugar, for dusting
Method
1. Place the vanilla, salt, pure cream and brown sugar in a saucepan and boil for 3 minutes.
2. Add in the butter and whisk together to create a butterscotch sauce. Set aside to cool.
3. Combine the dollop cream (A) with the icing sugar and lemon zest in a bowl.
4. Place one third of the cream/lemon mixture into the trifle bowl.
5. Remove the seeds from the passionfruit and place a layer of the seeds on top of the cream.
6. Add a layer of gingernut biscuits followed by a layer of butterscotch sauce. Repeat the process three times until the bowl is full. Reserve some passionfruit seeds for garnishing.
7. Place in the fridge for 2-3 hours to set.
8. To finish, spoon the dollop cream (B) on top of the trifle.
9. Create chocolate shavings using a vegetable peeler.
10. Decorate the trifle with chocolate shavings and sprinkle the reserved passionfruit seeds on top.
11. Finally, dust some icing sugar over the trifle.
