Christmas Trifle By Kirsten Tibballs

  • Recipes
  • Christmas Trifle By Kirsten Tibballs

This Christmas Trifle recipe by Kirsten Tibballs is a festive dessert that you can whip up quickly. 

It’s so yummy you’ll be shocked at how quickly you can whip this up!

Christmas Trifle By Kirsten Tibballs | Stay at Home Mum

 

serves
1
time needed
prep cook
ingredients
13
difficulty
Easy
rating (click to rate)
be the first to rate this00

Ingredients

  • 1 tsp Vanilla Bean Paste
  • 1 Pinch Salt
  • 1 Bulla Pure Cream (250ml)
  • 1 Brown Sugar (250g)
  • 1 tbsp Unsalted Butter
  • 1 Bulla Dollop Cream (A) 800ml
  • 1 Icing Sugar (150g)
  • 1 Lemon, Zested
  • 4 Large Fresh Passionfruit
  • 1/2 Gingernut Biscuits
  • 1 Bulla Dollop Cream (B) 200ml
  • 1 Small Block Callebaut Milk Chocolate
  • 1 QS Icing Sugar, For Dusting


Looking to lose Weight?



Join the new Weight Watchers Reimagined.
GET 50% OFF THE FIRST 3 MONTHS ON SELECT PLANS.

Check It Out >


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.

Facebook Comments

RELATED ARTICLE