Christmas Trifle Layer Dessert (Print-Friendly Format)

Delicate layers of cake, creamy pudding, and vibrant berries create a stunning, crowd-pleasing Christmas dessert.

# Ingredients You’ll Need:

→ Gelatin Layer

01 - 170 g red gelatin powder (strawberry or raspberry flavor)
02 - 240 ml boiling water
03 - 240 ml cold water

→ Cake Layer

04 - 1 large sponge cake, cut into cubes
05 - 120 ml cranberry juice or sweet sherry

→ Pudding Layer

06 - 192 g vanilla or white chocolate instant pudding mix
07 - 960 ml cold whole milk
08 - 30 g powdered sugar

→ Fruit and Jam Layer

09 - 450 g raspberry jam or preserves
10 - 300 g fresh strawberries, washed, hulled, and sliced
11 - 250 g fresh raspberries

→ Whipped Cream Layer

12 - 480 ml heavy cream
13 - 30 g powdered sugar
14 - 5 ml vanilla extract

→ Garnish

15 - Fresh strawberries
16 - Fresh raspberries
17 - Fresh mint leaves
18 - Powdered sugar

# How to Make It:

01 - Dissolve red gelatin powder in boiling water, stirring thoroughly until completely dissolved. Add cold water and mix. Set aside to cool slightly.
02 - Arrange the sponge cake cubes at the bottom of a large trifle bowl. Evenly drizzle cranberry juice or sweet sherry over the cake to moisten.
03 - Pour the cooled gelatin mixture evenly over the moistened sponge cake. Refrigerate the bowl for 30 to 45 minutes, until the gelatin is softly set.
04 - Whisk instant pudding mix with cold whole milk in a large mixing bowl until smooth and thickened. Incorporate half the powdered sugar and refrigerate.
05 - Once the gelatin has softly set, gently spoon prepared pudding evenly over the gelatin layer, smoothing the surface. Return the bowl to the refrigerator.
06 - Soften raspberry jam or preserves in a microwave-safe bowl for 30–60 seconds. Add sliced strawberries and raspberries, and fold gently until the fruit is coated.
07 - Carefully spread the fruit and jam mixture evenly over the pudding layer. Place the bowl back in the refrigerator while preparing the next layer.
08 - In a mixing bowl, whip heavy cream together with remaining powdered sugar and vanilla extract until stiff peaks form. Evenly spread whipped cream over the fruit layer.
09 - Top with additional strawberries, raspberries, fresh mint leaves, and a dusting of powdered sugar. Refrigerate for a minimum of 2–3 hours or overnight for optimal flavor integration.
10 - Present well chilled. Scoop into dessert bowls or glasses for serving.

# Extra Tips:

01 - Use a large, deep trifle bowl to accommodate all layers; adjust ingredient quantities if using a smaller vessel.
02 - Ensure sponge cake is completely cooled before layering to prevent sogginess.
03 - Allow gelatin mixture to cool before pouring over cake to avoid melting cake structure or disrupting layers.

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