I saw a really decent trifle bowl for sale at Kmart for $10 and it’s December, so why not?! 🤣 Traditionally, Trifle is a dessert made with layers of fruit, sponge fingers soaked in wine (like sherry), jelly and custard. This White Forest Christmas trifle is a much-loved Christmas dessert. It is an easy and instagrammable bowl with fresh fruits, sponge cake and cream.
I decided to go with a more light and refreshing recipe, used chiffon cake, light whipped cream and LOADS of fruits🍓🍊🍒🍉🍊
To make it more fun, you can use sponge fingers soaked with wine, you can also try red velvet cake or brownies; if you want to mix in different texture, you can try cookies, cornflakes – the possibilities are endless with trifles! But the thing is no matter how you create your trifle, the colourful layers of trifle always create a strong visual impact and it’s a lot of delicious flavours in one bite! You can serve it in a big trifle bowl like I did or separate them in smaller glasses. Your guests will definitely be impressed by your White Forest Christmas Trifle❤️🍰🥂
Check out our Christmas Brownies and Chocolate Yule Log if you are looking for more Christmas desserts.
White Forest Christmas Trifle
- 40 g Oil
- 6 Eggs
- 80 g Milk
- 85 g Sugar
- 120 g Cake Flour
- 5 g Baking Powder
- 50 g Fresh Cream
- 100 g Condensed Milk
- Fruits (as much as you like)
Chiffon Cake Base
- Preheat oven to 160°C.
- Separate the eggs.
- Add oil into the yolks, shake the bowl gentlly to cover the yolks with oil, mix well.
- Add in milk gradually, set aside.
- Beat egg whites at low speed until foamy.
- Add 50% sugar and beat egg whites at low speed until it thickens and becomes glossy.
- Add the remaining 50% sugar and beat egg whites at medium until stiff peaks form, set aside.
- Add and whisk sifted flour and baking powder into the yolk batter gradually.
- Mix until there is no lump.
- Gentle fold the egg white meringue into the yolk batter (gently fold in, otherwise you won't get the airy fluffy texture).
- Pour the mixture your preferred mould.
- Tap to release large air bubbles.
- Bake at 160C for 10mins (you might need longer if your cake is thicker, my cake batter was spread to only 1-1.5cm thick).
- Once it's cooked, tap to knock hot air inside the cake and let it cool down completely.
- Cut the cake into your desired size, mine ones are 8".
- Add fresh cream and condensed milk into a big bowl.
- Beat until soft peaks form with some clear trails
- One layer of cake
- One layer whipped cream
- One layer of fruits
- One layer of cream
- Repeat 1-3(It really simple)
- Topped with icing sugar and your favourite Christmas decorations
Please subscribe me on YouTube and IG @sugarsaltsunday for more recipes and tips❤️
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