This recipe is part of our Christmas Guide which is full of useful tips and resources to make hosting  dinner on Christmas Day a success.

Those layers are hard to say no to – everyone has a favorite though. Liquor soaked sponge, berries, custard, peaches, Jell-O, they’re all good on their own; spectacular when combined!

If you need a dairy free trifle then you can use a dairy free cream by whipping coconut cream and removing the custard from the recipe.

Serves: 4


  • 3 ½ oz sponge cake
  • Jam of your choice
  • 2/3 cup Sherry or Marsala
  • 2 cups strawberries, hulled and quartered
  • 1 pint custard
  • 14 oz can peaches
  • 3 oz pack of Jell-O
  • 1 cup cream, whipped until stiff peaks form
  • 1 chocolate bar, grated or crumbled.


  1. Spread a layer of jam over the sponge and then cut into small cubes. Place half the sponge into the bottom of a trifle bowl. Pour the Sherry or Marsala over the sponge pieces.
  2. Layer the strawberries on top of the sponge pieces.
  3. Layer the custard over the strawberries and then top with peaches.
  4. Add the second layer of sponge cubes then top with Jell-O.
  5. Spread cream over the top and then garnish with chocolate.

Note: The sponge cake can be replaced with ladyfingers if you prefer.