Christmas day dessert - your trifle recipe?

Snap! It's our favourite here too! Am making a giant version for Boxing Day lunch at SIL's. Wasn't going to be giant-sized but bought a new trifle bowl online and it's enormous!
Made one using peaches, amaretti biscuits and Amaretto liquor in the summer, yummy!

Old-fashioned sherry trifle with jelly over a raspberry jam swiss roll or trifle sponges split with raspberry jam, raspberries and peaches, custard and cream. Split almonds on the top, which reminds me to put them on the shopping list. They won't let me make any variations!!

I have tried leaving out the jelly, using amaretto biscuits soaked in liqueur - no, no, no!!

A friend made a Black Forest trifle when we went for a meal - it was absolutely delicious but DH doesn't like any chocolate puddings or cakes. It would be too indulgent to make one just for me!

I'm with Rose that's the way I like but I am alone in this so I don't. Although a small M & S one is pretty good. Rose could you send me a little portion in the post please?

How much sherry do you use for your trifle, rosequartz? I'm making a chocolate one .

I make the Lorraine Pascale trifle, but use fruit juice instead of booze.
www.mummypages.co.uk/recipes/my-big-fat-tipsy-trifle

Quite a lot of sherry, just slosh in the Harvey's Bristol cream (make a separate alcohol free one for the DGDs).
I don't like cream sherry, being a Tio Pepe girl myself, but it's fine in trifle!

I remember when someone got done for drink driving at Christmas in Australia - he claimed that his auntie's sherry trifle had put him over the limit, he hadn't realised how much he was consuming.

I will send you a plastic box full Teetime - if DH leaves any!

I have been given a bottle of cherries in kirsch so I could buy a chocolate swiss roll and make my own fake version of the Black Forest trifle.

I suppose I put in enough sherry to soak the sponge until it is all absorbed.

I shall do that - thank you, rosequartz!

Neither of us is driving on Christmas Day, Marelli

We have the trifle at teatime anyway, and Christmas pudding with brandy sauce at lunch-time (or halfway through the afternoon).

My trifle has to travel cross-country on Christmas morning - hope the fumes don't affect DH.....

NO driving on Christmas day- so plenty of kirsch (and sorry, no jelly either ;) never been a fan).

Can't wait for DD1 and little ones to get here tonight- I worry so much when I know them on the long long way here. Will have a bottle of our best champers when they arrive. Made the boeuf bourguignon yesterday. Ok off to make those mincepies now.

I'll be making Tiramisu. Everyone's favourite.

My rum and ginger Caribbean cake/pudding is gloriously alcoholic. Also very popular!

I was brought up tee-total, so no sherry in trifle for me thanks. A swiss roll, sliced, soaked with raspberry or cranberry juice, raspberry jelly, fresh raspberries, vanilla custard and fresh cream. Yummy.

At lunch time we usually have Christmas pudding with rum sauce, as DH likes it better than brandy sauce. As you will notice, I'm not tee-total now!

I'm always asked to make the trifle and it's the traditional swiss roll, extra jam, black cherries (in kirsch), jelly with lots of sherry, custard with sliced banana then topped with lashings of cream.
There's never any leftovers!

MMMMMM trifle my favorite, preferably with plenty of sherry.

I always understood that the way to a man's heart was a trifle, preferably with plenty of sherry in it. Not that this bothers me nowadays!

As GS is VERY allergice to eggs and nuts- cooking for Christmas is a constant worry. We have to clean all surfaces at least twice, all utensils, cutlery, baking trays, EVERYTHING, twice + dishwasher.

And of course take glasses AND a magnifying glass when we go shopping- it is a nightmare. So many things do not have eggs or nuts in the ingredients' list, and then underneath 'may contain traces' or 'manufactured in factory where eggs and nuts are used'- .... it is soooo frustrating. Fortunately Bird's custard does not contain eggs, as Mr Bird's daughter was allergic to eggs- with a bit of extra vanilla essence and cream- it tastes quite ok,

Don't know how women here win men's hearts then- as trifle is totally unknown in these parts, lol. But as 'my' man is British, a trifle is the way to do it- manage to keep him for nearly 45 years now, lol.

Granjura I was asked to make an English trifle for a french family I was staying with in France, but couldn't get the ingredients. Creme Anglais is NOT the same as custard! And as for jelly

The final result was a total disaster

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PS that's the missed 'e'

Anya- yes bought crème anglaise is far too runny We always bring Bird's custard from UK as it is perfect for grandson. A friend in Staffs taught me to add some whipped cream and a bit more vanilla essence to make it even more yummy. But I'm afraid I never put jelly in our trifle, and never did my British/South AFrican mil- but she made it with cheap tinned fruit...

Years ago my godmother made a trifle with the left over fruit from a Rumtof (spelling?) and the first mouthful nearly laid everyone out! Virtually pure brandy !