NZ Woman's Weekly

Christmas cake trifles

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Make these divine mini trifles with creamy custard, spiced cake and berry jelly in screw-top jars or takeaway containers.

These are even better the next day – the perfect, quick dessert to make in advance.

  • 1 cup apple juice
  • 1 tsp gelatine
  • 1½ cup mixed berries, slightly crushed, plus extra for garnish
  • 1-2 tsp rosewater
  • 200g mascarpone
  • 300ml custard (homemade or quality store-bought)
  • 1 tbsp icing sugar
  • 1-2 nips brandy
  • 500g Christmas cake or leftover steamed pudding, cut into bite-size pieces

1 Heat ¼ cup of the apple juice and stir in the gelatine until dissolved and clear.

2 Add the remaining juice, crushed berries and rosewater, chill for 20-30 minutes until just starting to set or thicken, but still pourable.

3 Meanwhile, whisk together the mascarpone, custard, icing sugar and brandy, and chill. Arrange the cake pieces and brandy custard cream in rough layers, then spoon over the berry jelly, allowing it to flow through the layers. Chill for at least 3 hours or overnight. Top with extra berries to serve.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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