Jenny Flynn’s Humble Christmas Trifle

Jenny Flynn’s Humble Christmas Trifle


byBy Jenny Flynn

of Head Chef of Faithlegg Hotel

Jenny Flynn's Christmas Trifle is a must have on the dining table during the festive season. This is just a taste of what you can expect from a visit Read More
Prep Time

15 Minutes

Cooking Time

25 Minutes


4-6 People


For the Jelly Base

  • 1 large tin of black cherries strain and keep stock 400ml
  • A good pinch of ginger and mixed spice
  • 1 clove and 1 star anise
  • 300g chocolate sponge
  • 3 leafs gelatine

For the Custard

  • 1 Vanilla pod
  • 600ml cream
  • 150g castor sugar
  • 4 large free range egg yolks

For the Topping

  • 600ml freshly whipped cream
  • Fresh cherries
  • Chocolate shavings


To make the Jelly Base

Allow the gelatine to bloom in ice cold water.

Warm the syrup with the spices.

Cube the sponge and put in the base of the trifle mould with cherries.

Put soften gelatine in the syrup, a little bit of sherry or crème de cassis can be added if you like it.

Strain over the sponge and allow to set in the fridge

To make the Custard

Boil the cream, beat the egg yolks, sugar and scraped vanilla pod together until light and fluffy.

Pour over some of the boiled cream continue whisking until all cream has been added then return to the heat and heat gently until coats back of a spoon.

Strain and allow to cool before pouring on the set jelly.

Whisk the cream and put on top of the custard.

Leave in fridge overnight to allow layers to set together.

Garnish with fresh cherries mint and chocolate.

This is a base of any trifle, if you don’t like cherries as the base you can use strawberry or any fruit. Jenny loves cherries especially around Christmas, you can also add chocolate to the custard mixture. You have endless ideas with this one.

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