Strawberry Prosecco Trifle with Chocolate stars
The best bits about Christmas besides the presents is the food with family and friends. I am cooking Christmas dinner for my loved ones this year and you can see my Christmas Menu here, I love trifle so this Strawberry and Prosecco Trifle will be on the menu.
Trifle is such a Christmas dish and although there is usually an argument over what is a true Trifle. You see there are those that believe Bird’s Trifle is the one and only trifle. Other’s ( that shall remain nameless ) believe that alcoholic sponge and jelly is trifle. But If you look at the history of Trifle it comes from the French dish in the 16th Century called “trufle” which contained alcohol soaked fruit, biscuits and creams and creme anglais.
The recipe we know now originated in 1751. Hannah Glasse, the author of The Art of Cookery Made Plain and Easy, gave the following recipe for Trifle in the book’s 4th edition:
Cover your dish or bowl with Naples biscuits broken in pieces, macaroon broke in halves, and ratafia cakes; just wet them all through with sack, then make a good boiled custard, not too thick.
And when cold pour it over, then put a syllabub over that. You may garnish it with ratafia cakes, currant jelly, and flowers and strew different coloured nonpareils over it.
Ratafia I have found out are biscuits like Amaretto biscuits ! ( thanks Google)
So I make my Christmas Trifle with Fruit filled Jelly, Maderia cake soaked in Processco , a thick layer of custard and cream with chocolate on top.
This Strawberry Prosecco Trifle was a trifle I made it for the first time in 2013. It happened after lashing a bit of prosecco into the normal trifle recipe. I have since honed it to make it into this divine tasting recipe.
- 1 Madiera Cake
- 250 ml good strawberry jam
- 2 punnets fresh strawberries you can use other soft fruits
- 150 g caster sugar
- 375 ml prosecco half bottle
- 3 leaves of gelatin
- 1 litre Custard
- 500 ml cream
- 1 tbsp caster sugar
- 1 tsp pure vanilla extract
- For the Chocolate Stars
- Good Quality Chocolate and a Chocolate Star Mould
- Line a Trifle Dish with the 1/4 slices of Madeira cake and stick them together using the strawberry jam to line your bowl with.
- Pour a 1/4 bottle of the Prosecco over the cake to soak in.
- Chop up 2 punnets of the strawberries and add into the bowl, using the left over Maderia cake cut into cubes and add to the strawberries.
- To Make the Jelly
- To make the jelly, soak the gelatin in water for 5 minutes.
- Put the sugar and about a third of the prosecco a pan over a low heat to dissolve the sugar.
- Squeeze out the softened gelatin and add to the pan, and stir until it dissolves and turns clear.
- Tip into the trifle bowl and carefully stir in the rest of the Prosecco
- Stick in the fridge until set
- To make Chocolate stars
- Melt your chocolate over a water bath until melted
- Spoon into your mould tapping lightly to remove air bubbles.
- You could sprinkle with pop-rocks or edible glitter for extra pizzazz Leave in the fridge to set
- I usually do it this on Christmas eve and leave over night
- When the jelly is set add your custard
- In a separate bowl add your cream and you vanilla and the caster sugar and whip until stiff
- Cover the custard with the cream.
- Decorate with the chocolate stars and silver balls ( optional) you could also add strawberries dipped in chocolate that would be lovely
I usually do the Jelly and stars and leave to set over night it this on Christmas eve and leave over night
I hope you enjoy this recipe if you are looking for a recipe for kids - swap the Prosecco Jelly for Strawberry Jelly and make it the same way.
You can find more of my Christmas recipes here - my Christmas Mince puff pastry slice here and my Vegan Christmas Cookies here
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Have a wonderful Holiday season whatever you do and Sign up for my newsletter to get more recipes and ideas
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