Christmas trifle

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25 min


12 to 14 servings

* PLUS Refrigeration Time: 480 minutes


  • 8 cups Rumtopf
  • 1-L container 35% cream , about 4 cups
  • 2 tsp vanilla
  • 400-g pkg ladyfingers , about 48
  • 2 cans Devon custard , see tip below


  • Strain Rumtopf, reserving liquid. Place drained fruit in a bowl. In a large bowl, using an electric mixer, whip cream with vanilla until stiff peaks form when beaters are lifted. Spread one-quarter of whipped cream on bottom of a large trifle bowl or decorative bowl that will hold at least 14 cups (3.5 L). One at a time, dip 16 ladyfingers in Rumtopf liquid. Place on top of whipped cream, breaking into pieces, if necessary, to completely cover. Sprinkle with enough Rumtopf fruit to barely cover ladyfingers. In a bowl, stir cans of custard together. Spoon one-third of custard over ladyfingers. Repeat layering 2 more times. Top with whipped cream. Cover and refrigerate at least 8 hours or up to 2 days.
  • When ready to serve, drizzle more Rumtopf liquid overtop. Garnish with fresh figs and mint, if you like.

Nutrition (per serving)

  • Calories
  • 633,
  • Protein
  • 7.9 g,
  • Carbohydrates
  • 75.3 g,
  • Fat
  • 30.3 g,
  • Fibre
  • 3.1 g,
  • Sodium
  • 101 mg.

Wow! This incredible party trifle, with layers of cream and custard, tastes especially good if made a day ahead.


Cans of Devon custard are sold in supermarkets. If you can’t find them, prepare about 2 cups (500 mL) store-bought custard powder following directions on the package.


Instead of using Rumtopf liquid to dip ladyfingers, brush them with rum, Marsala or sherry.