Christmas Berry Trifle

4 servings

50 minutes

Christmas berry trifle is an exquisite dessert of British cuisine that embodies the atmosphere of celebration and warmth. Its roots go back to traditional English sweets, where layered desserts have always been a symbol of home comfort. The rich berry flavor of cranberry, raspberry, and cherry gives it a slight tartness, while the vanilla cream softens and enriches the texture. Savoiardi soaked in aromatic port syrup add tenderness, and chocolate shavings provide a hint of spice. This dessert is perfect for festive gatherings—it not only pleases the eye with its rich layers but also surprises with a harmony of flavors. It is best served chilled so that all ingredients can soak in and reveal their taste beautifully.

Energy value per serving

• Calories: 1307.9
• Proteins: 20.5g
• Fats: 47.1g
• Carbohydrates: 195.8g

Ingredients

• Orange zest: 1 tbsp
• Frozen Cranberries: 350 g
• Frozen raspberries: 200 g
• Dried cherries: 150 g
• Milk: 300 ml
• Egg yolk: 8 pc
• Sugar: 1 glass
• Cornstarch: 0.3 glass
• Salt: pinch
• Vanilla pod: 1 pc
• Port: 0.5 glass
• Savoiardi cookies: 20 pc
• Dark chocolate: 100 g
• Cream 35%: 1 glass
• Powdered sugar: 2 tbsp

Cooking steps

1. For the berry filling, mix 0.5 cup of sugar, cranberry, raspberry, cherry, and 1 cup of water in a medium saucepan. Cook on low heat for about 15 minutes while stirring. Let cool for 3-4 hours. The mixture should thicken slightly.

   Required ingredients:

   • Orange zest: 1 tablespoon
   • Frozen Cranberries: 350 g
   • Frozen raspberries: 200 g
   • Dried cherries: 150 g

2. For the vanilla cream, heat 300 ml of milk and cream over medium heat, but do not boil.

   Required ingredients:

   • Milk: 300 ml
   • Cream 35%: 1 glass

3. Beat the yolks with 3/4 cup of sugar, cornstarch, vanilla, and salt.

   Required ingredients:

   • Egg yolk: 8 pieces
   • Sugar: 1 glass
   • Cornstarch: 0.3 glass
   • Vanilla pod: 1 piece
   • Salt:  pinch

4. Add the yolks to the pot with milk and cream, lower the heat, and constantly stir with a wooden spoon until it thickens (but do not boil). Cook the cream for about 20 minutes.

   Required ingredients:

   • Milk: 300 ml
   • Cream 35%: 1 glass

5. Immediately strain through a fine sieve, cover with plastic wrap, and chill.

6. For the syrup, mix port wine, 1/4 cup of sugar, and 1/4 cup of water in a small saucepan, boil while stirring until the sugar dissolves, about 3 minutes. Let it sit until it cools to room temperature.

   Required ingredients:

   • Port: 0.5 glass
   • Sugar: 1 glass

7. Brush the savoiardi with syrup on both sides and cut them into 3 pieces.

   Required ingredients:

   • Savoiardi cookies: 20 pieces

8. Layer the trifle with cookies, then add a layer of berry mixture, followed by a layer of vanilla cream, and sprinkle with chocolate shavings (repeat layers if the dish is large).

   Required ingredients:

   • Dark chocolate: 100 g

9. Place the trifle in the refrigerator for a few hours, preferably overnight. Before serving, decorate with whipped cream and chocolate.

   Required ingredients:

   • Cream 35%: 1 glass
   • Powdered sugar: 2 tablespoons