Grab your biggest dish – you’ll want enough for seconds if you’re serving these updated trifles from Phoebe Wood. And with plenty of opportunities to prep ahead, getting Christmas dessert on the table will be a breeze.

Raspberry, honey and coconut cloud trifle

Begin this recipe at least 6 hours ahead. You will need a 3L trifle dish.

Pomegranate and baklava trifle with halva cream

Now this is a trifle with a difference! Candied filo pastry sheets top a dish piled high with pomegranate jelly, halva cream and crunchy pistachios. You'll need to start this recipe at least 4 hours ahead, and you'll need a 2.8L trifle dish.

Fruits of the forest Christmas trifle

It's not Christmas without a perfect trifle, and this one really takes the cake, if you'll excuse the pun. You'll need to start this recipe 4 hours ahead, and you'll need a 2.5L trifle dish and a piping bag with plain nozzle.

Pimm's and pavlova trifle with strawberries and cream

This boozy trifle is the ultimate summer centrepiece.

Biscoff, caramel and coconut ice cream trifle

This can be ready in 20 minutes, or made in advance if you have room for a trifle dish in your freezer. You’ll need a 3.5L trifle dish for this recipe.

A trifle peach Melba

"The flavours of peach and raspberry go as well together in a trifle today as they did in the 1892 when Auguste Escoffier paired them in an ice cream dessert to honour Dame Nellie Melba’s success as principal soprano of The Royal Opera." – Matt Preston. This is an edited extract from Matt Preston’s World of Flavour (published by Penguin Random House, $39.99). You'll need to start this recipe a day ahead.