"Eggnog is a much loved Christmas drink in other parts of the world, but less well known here in Australia. It’s essentially a spiked, spiced thin custard, and is absolutely delicious. I’ve turned it into a thicker, more stable custard, perfect for layering in your trifle centrepiece this year." - Emelia Jackson

What you need to know before you start

Begin this recipe at least 6 hours ahead or, if you can, make your trifle the day before you plan to serve it. Components such as the eggnog custard require time to chill in the fridge. Making your trifle the day before allows the flavours of each layer to develop, infuse and come together. 

You’ll need some basic cooking equipment like a saucepan, knife, bowl and whisk as well as a 3L trifle dish. The dessert will be served in the trifle dish, so choose your favourite glassware if you want to really impress. 

Why is this the best eggnog cherry trifle?

This homemade recipe puts a new spin on a traditional trifle recipe. The Christmastime flavours of cherries, fruitcake and an eggnog-spiked custard come together to create the ultimate Christmas centrepiece to feed a crowd. 

Created by MasterChef Australian winner Emilia Jackson, you’ll love the rich and complex flavours of the fruitcake, the silkiness from the boozy eggnog custard with the sweet tartness from the homemade cherry compote. As this recipe does include alcohol, children will have to sit this one out. 

Why is my trifle soggy?

While the layers of your trifle will begin to meld and the flavours infuse, the sponge will naturally soften. However, it should never be soggy. A soggy trifle could be a result of your custard being too thin and watery. If your sponge is too light, it can also contribute to a soggy result. Luckily, this recipe uses a dense fruitcake and a thicker custard to prevent this from happening. 

What is the best alcohol to put in eggnog?

A traditional eggnog is usually spiked with either brandy or rum. The type of liquor you use comes down to personal preference. We recommend something full-bodied, well-rounded and spiced to complement the flavours of the custard and fruitcake. In this recipe, we use rum.

What ingredients you’ll need

Fruitcake: Ready-made fruitcake is a great substitute for sponge cakes found in traditional trifles. Its rich, dense and complex flavours pair beautifully with the luscious eggnog custard. 

Thickened cream: Thickened cream is also used in the custard to add richness and create a velvety base.

Fresh cherries: Frozen fresh cherries are served atop the finished trifle for a burst of sweet tartness. 

Dark (70%) chocolate: The bitterness and smoothness of dark chocolate complement the sweetness and richness of the custard and cream. 

Milk: Milk helps to provide the foundation for the custard, creating a smooth consistency. 

Cinnamon quills: Cinnamon is infused with the custard to impart its warm, aromatic aroma.

Cloves: Cloves add a subtle fragrant warmth to build complexity.

Fresh nutmeg: Nutmeg adds a sweet, earthy warmth, giving the custard its characteristic flavour and enhancing the festive spiced profile of eggnog.

Vanilla bean: Vanilla infuses the custard with a sweet, aromatic flavour, elevating its richness.

Egg yolks: The yolks add richness and act as a thickening agent, helping to create a custard with a smooth, creamy texture and rich flavour.

Cornflour: Cornflour helps to thicken the custard without affecting the smooth texture, ensuring it’s not too watery.

Caster sugar: The fine granules of caster sugar dissolves easily to sweeten the custard evenly, creating a smooth, balanced flavour.

Rum: This adds a subtle warmth and boozy depth synonymous with the classic flavours of an eggnog. 

Morello cherries: These deep, dark red cherries have a tart, almost tangy flavour. When combined with sugar and vanilla, they help to create the body of the cherry compote. 

Vanilla bean paste: The sweet paste has a rich, distinct vanilla aroma that pairs beautifully with the sweet tartness from the morello cherries in the compote. 

How to make eggnog trifle in advance

Make your components ahead of time and store them in the fridge until you’re ready to assemble. Wait to add the final toppings when it’s time to serve to keep everything looking fresh. Begin with a layer of the fruit cake in the base, pour over some of the compote syrup, spoon over half the eggnog custard and cherries in compote. Repeat these steps, finishing with the custard, whipped cream, frozen cherries and chocolate chards. 

How to store eggnog cherry trifle

When stored properly in the fridge and covered tightly, your trifle will stay good for up to 2 days.

How to serve our eggnog cherry trifle 

A scoop of ice cream with lashings of whipped cream are the perfect accompaniments to this boozy eggnog trifle. For an added touch, freeze your fresh cherries to give them that frosted look for an elevated presentation. 

Take things to the next level with homemade chocolate shards, which you can make simply by using melted chocolate and baking paper. Thinly spread 50g melted chocolate over a large piece of baking paper. Cover with a second piece of baking paper and roll up to form a 2cm-diameter cylinder. Freeze for 30 minutes, then unroll – the chocolate will break into shards. This can be prepared up to 1 week ahead. You can also use a vegetable peeler and a block of chocolate to create smaller shards, if you prefer. Biscotti or brandy snaps are also highly encouraged. 

Drink pairings for this eggnog cherry trifle

Choose a drink pairing that complements the indulgent, festive flavours while balancing the sweetness and richness of the eggnog trifle. We like warming spiced rums or Cognacs, but a refreshing Champagne or a sparkling apple cider also make great options. 

If you love our eggnog cherry trifle recipe, try this 

In the mood for more trifles? Explore our collection of Christmas trifles, perfect for your festive feasting:

• Sherry trifle
• Gingerbread trifle
• Banoffee trifle