Wine Trifle Recipe: A Classic Australian Christmas Dessert

Although we have traditional plum pudding and Christmas cake in Australia, it is also nice to have a chilly dessert since Christmas is in the summertime. We often barbecue at our Christmas dinner right in our back yard, down by the river or even at the beach. Many still prefer a traditional roast or ham with all of the trimmings, though, and most of the cooking is done the night before in an attempt to escape the heat of the kitchen while entertaining a houseful of guests. Desserts are the highlight of course, provided you have room left to eat any. We love Pavlova's, Fancy Jellies and anything else cold or icy. The best part of this dessert is that there is nothing to cook!

One of the favorites our families always had was a delicious wine Trifle. Mum, Nana and my Aunties would always make a special one just for us kids, minus the Sherry. We never could figure out what the big deal was, but everyone seemed to enjoy it....

Here it is, Wine Trifle and Whipped Cream.

Enjoy!

1 large plain vanilla sheet cake or swiss roll

1 can of pear halves

1 cup of Sherry

1 pack of Port or Raspberry jelly crystals

Vanilla Custard Powder Mix

1 half pint of carton thickened cream

1 Jar Maraschino Cherries

-Whip cream using adequate sugar and vanilla essence. Some cinnamon and a generous pinch of nutmeg. Place into the refrigerator to cool.

-Make your jelly as per packet instructions and sit into your refrigerator to begin the setting process.

-Cut your cake into slabs to line the bottom of a large glass casserole dish.

-Place the pear halves across the top. Retain the juice for later.

-Gently pour 1 cup of Sherry all across the top.

-When your jelly is half set, gently pour or spoon it across the ingredients already in your dish so it begins to seep into the cake.

-Prepare your custard as per the directions on the box, and sit into the refrigerator to cool. At this point I must say that old fashioned home made custard is preferred, but for ease, packet brands are just fine. Even vanilla instant pudding mix will do if time is an issue.

-Once cooled, spoon the whole bowl of custard over the already prepared ingredients and smooth over with a wooden spoon to meet all edges, and into the corners.

-Start piling on your whipped cream and smooth over with a wooden spoon as above.

-Garnish with Maraschino Cherries. Retain the juice for later.

-Place your dessert into the fridge to allow the jelly to set into the cake.

Leaving for at least two hours is recommended.

*This dessert can be made the day before. It tastes even better if done this way, and running around the kitchen right after lunch won't be necessary.

Beverages:

Serve with a spiked punch of the remaining pear juice, 2 cups of Sherry and 1 liter of sparkling spring water and the Cherry juice. Add ice cubes and lemon slices.

*Non alcoholic varieties may be used for both the Trifle and the Punch.