SPECIAL OCCASIONS XMAS FOOD RECIPES CHRISTMAS

Christmas Trifle By Kirsten Tibballs

Summary

Servings 1
Time Needed Prep
Ingredients 13
Difficulty Easy

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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

Nutrition Information

Qty per
1532g serve
Qty per
100g
Energy 1348.62kcalcal 88.04151978065kcalcal
Protein 12.8gg 0.83561822692257gg
Fat (total) 48.79gg 3.1851416634025gg
 - saturated 36.785gg 2.4014231622927gg
Carbohydrate 224.86gg 14.679462070766gg
 - sugars 187.685gg 12.252578665622gg
Dietary Fibre 17.43gg 1.1378770074422gg
Sodium 562.37mgmg 36.713017365191mgmg

Nutritional information does not include the following ingredients: Large Fresh Passionfruit

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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!

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.

 

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About Author

Raquel Neofit

Assistant Editor for Vanilla Magazine. Freelance Writer for all things lifestyle. Recipe Developer.

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