Christmas Trifle by Henry Sugar

If you are on dessert duty this festive season, look no further than this oh-so-easy (and tasty) Christmas Trifle recipe by restaurant Henry Sugar. 

Set within Carlton’s Rathdowne street, Henry Sugar is the kind of bar and eatery every neighbourhood should have. So it's safe to say this fail-proof recipe captures the essence of the festive season in every layer. Enjoy! 

Ingredients 

375g cherry jam 

1 x double pack sponge cake  

500g cherries

Custard

6 egg yolks

500ml cream

1 tablespoon cornflour

2/3 cup sugar

Whipped cream

700ml thickened cream

1/3 cup sugar

150ml thickened cream 

1/4 teaspoon strawberry gum powder 

Method 

1. To make the jam, put the jam in a small pot, add 1/4 of its weight in water, a few cherries and bring it to the boil. 

2. To make the custard, whisk egg yolks and sugar together, then whisk in the cornflour. Bring the cream to a boil then pour over the egg mix while stirring. Then, return to a gentle heat and cook out until thick. Set aside to cool in a bowl with cling film or baking paper touching the surface.

3. Cut the sponge into fingers about 5 cm x 3 cm. For the cherries, remove the stones with a cherry stoner and set aside. 

4. To make the cream, whip the sugar, strawberry gum powder and cream until soft peaks form. 

5. Now the fun part, assembling! Add a layer of sponge fingers, then spoon over the jam. Follow this with custard and the cream, then repeat! If you want to take it to another level you can dribble over some cherry liqueur or some brandy. Just a few spoons gives it enough of a kick. Then repeat the process. You want to finish with whipped cream. 

6. Now it's time to garnish it up and make it pretty. Put a layer of cherries on top of the cream. If you have any edible flowers it can be a nice touch otherwise just keep it simple. The colours alone are going to look stunning.