Dessert

Introducing the 'trayful' (the magnificent Christmas trifle in a tray)

Name: Introducing the 'trayful' (the magnificent Christmas trifle in a tray)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8
Ingredients: 4 eggs; 150g caster sugar; 150ml milk; 60g unsalted butter; 1¼ cups (185g) plain flour; 1½ tsp baking powder; ¼ cup (35g) cornflour; 1 tsp cream of tartar; 1 tsp vanilla extract; 1 tbs brandy; 8 titanium-strength gelatine leaves; 3 x 125g punnets raspberries, large berries halved; 4 cups (1L) cranberry juice; 2.00 cup (220g) caster sugar; 1 cup (250ml) milk; 1 vanilla pod, split, seeds scraped; 4 titanium-strength gelatine leaves; ½ cup (60g) cornflour, sifted; ¾ cup (110g) custard powder, sifted; 900ml thickened cream; 1 tsp vanilla essence; 50g unsalted butter; 3 egg yolks

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

Dec 20, 2015

We're a little smug about this genius trifle in a tray. Layers of sponge, raspberry jam and custard that becomes a sliceable 'trayful' that you can cut into slices or squares at Christmas… or any time.

What you need to know before you start

You’ll need to start this recipe the day before. This is because the complete trifle requires overnight chilling for best results. While this recipe requires just 20 minutes of hands-on prep time and 40 minutes of cooking time, you will need to account for the time the sponge chills and the jelly sets.

When it comes to baking equipment, you’ll need a stand mixer or handheld beaters, a food processor, a 22cm x 27.5cm x 8cm-deep rectangular cake pan, baking paper, plastic wrap, a saucepan, a flour sifter, a pastry brush and an offset spatula.

Why is this the best Christmas trifle in a tray?

While traditional Christmas trifle is presented in a clear trifle bowl, our version is made in a tray for a new twist on a classic dessert. We call it a ‘trayful’ (tray bake meets trifle). Signature layers of sponge cake, raspberry jelly and luscious custard are baked and set in a rectangular cake pan to create a beautiful dessert that’s packed with flavour in every mouthful.

Everything from the sponge to the custard and even the jelly is made from scratch, so you’re free to customise each component to your taste.

Is it better to make a trifle the day before or the day of?

It’s best to make a trifle the day before you’re planning to serve it. This has two purposes: the first is to allow the cake to set and chill in the fridge overnight, and the second is for the ingredients and flavours to meld together and intensify. As a bonus, you get to relax more on the day!

What ingredients you’ll need

Eggs: Whole eggs and egg yolks are used in a number of different ways in this recipe. The eggs are used in the sponge mixture to provide structure and moisture, whereas egg yolks are used to create the luscious custard.

Caster sugar: Sugar is apparent in all three layers to add sweetness. Caster sugar is used over other types of sugar because the fine grains dissolve evenly and easier.

Milk: Milk adds moisture and flavour to the sponge cake, and is the primary liquid in a custard to create a smooth and creamy texture.

Unsalted butter: Butter is used both in the sponge and custard layers. It adds richness, creaminess and texture, contributing to a fluffy sponge and a rich custard.

Plain flour: Flour gives the sponge cake structure so it can hold its shape.

Baking powder: This leavening agent helps the sponge to rise and become light and airy.

Cornflour: Cornflour adds to a lighter and fluffier cake texture, while helping to thicken the custard.

Cream of tartar: This is an important ingredient for achieving a light, airy sponge cake.

Vanilla extract: The fragrant aroma of vanilla extract adds sweetness to the cake while balancing the richness from the butter and eggs.

Brandy: Brandy is brushed over the cooked sponge cake for undertones of fruity, spicy sweetness.

Titanium-strength gelatine leaves: Gelatine leaves are used in both the jelly and custard layers to help everything set.

Raspberries: The naturally sweetness and tartness of raspberries gives the trifle fruity deliciousness in each bite.

Cranberry juice: The tangy flavour of cranberry juice balances the sweetness of the raspberry jelly.

Milk: Milk adds moisture to the sponge batter and custard while enhancing the richness and creaminess.

Vanilla pod: The primary role of a vanilla pod is to infuse a rich aroma and fragrance into the custard.

Custard powder: Custard powder is an important ingredient when making custard. It helps to create a smooth and creamy texture with a rich flavour.

Thickened cream: Cream adds a luxurious richness to custard, making it more indulgent and flavourful.

Vanilla essence: Vanilla essence helps balance the sweetness of the custard while imparting a rich, aromatic flavour.

What is the correct way to layer a trifle?

The correct layers of this Christmas trifle in a tray start with the sponge cake, followed by the raspberry jelly and end with the custard. Once the trifle is set, the cake is inverted, reversing the layers. As you dig in, grab a little bite from each component for the perfect mouthful.

How to store leftover Christmas trifle

Leftover Christmas trifle in a tray should be eaten within 2-3 days. Store any remaining pieces in an airtight container in the fridge. You may find the layers begin to intermingle, so it might not look as good as it did on the first day, but it will be just as delicious.

How to serve Christmas trifle in a tray

When you’re ready to serve, dust on a layer of icing sugar and finish with additional fresh raspberries, if you like. Slice up individual portions of this trifle in a tray and plate it up after your main course of Christmas turkey, ham and all the trimmings. It’s the perfect way to end your festive feast.

Drink pairings with Christmas trifle in a tray

Opt for a refreshing Champagne or prosecco to cut through the richness of the trifle, or lean into the sweetness with a dessert wine. For something with a little extra sweetness, pair it with a creamy liqueur like Baileys.

If you love this Christmas trifle in a tray recipe, try this

In the mood for trifle? Explore our other Christmas trifle dessert recipes for show-stopping dish you’ll remember:

4 eggs
150g caster sugar
150ml milk
60g unsalted butter
1¼ cups (185g) plain flour
1½ tsp baking powder
¼ cup (35g) cornflour
1 tsp cream of tartar
1 tsp vanilla extract
1 tbs brandy

Jelly

8 titanium-strength gelatine leaves
3 x 125g punnets raspberries, large berries halved
4 cups (1L) cranberry juice
1 cup (220g) caster sugar

Custard

1 cup (250ml) milk
1 vanilla pod, split, seeds scraped
4 titanium-strength gelatine leaves
½ cup (60g) cornflour, sifted
¾ cup (110g) custard powder, sifted
1 cup (220g) caster sugar
900ml thickened cream
1 tsp vanilla essence
50g unsalted butter
3 egg yolks

Method

1.

Preheat oven to 180°C/160°C fan-forced. Grease and line a 22cm x 27.5cm x 8cm-deep rectangular cake pan with baking paper.
2.

To make the sponge, using a stand mixer fitted with the whisk attachment (or handheld beaters), beat the eggs and sugar for 5 minutes or until thick and pale. Meanwhile, place milk and butter in a saucepan over low heat, stirring, until butter melts. Remove from heat and set aside.
3.

Sift the flour, baking powder, cornflour and cream of tartar into a bowl, then sift flour mixture a second time. With the motor running, in 3 batches, add the flour mixture to the egg mixture beating well after each addition. Add the warm milk mixture and vanilla, beating well to combine. Pour into the prepared pan and bake for 20 minutes or until golden and a skewer inserted into the centre comes out clean. Cool sponge in pan on a wire rack for 1 hour or until cooled completely. Brush sponge with brandy.
4.

Meanwhile, for the jelly, soak gelatine leaves in cold water for 5 minutes to soften. Whiz half the raspberries with 2 tbs cranberry juice in a small food processor until smooth. Strain, discarding solids, then place in a saucepan with the sugar and remaining cranberry juice over medium heat. Bring to a simmer, then remove from heat. Squeeze excess water from gelatine, and add to the raspberry mixture, stirring until melted and combined. Transfer mixture to a bowl, reserving 1 cup (250ml) sauce in the pan. Fold in remaining 1 ½ punnets raspberries and transfer to the freezer for 1 hour 30 minutes. stirring every 15 minutes or until semi-set. Pour jelly over sponge. Return pan and reserved liquid to high heat and cook for 1 minute or until melted. Pour over jelly, then cover with plastic wrap and chill for 1 hour.
5.

For the custard, place milk and vanilla pod and seeds in a saucepan over medium heat and bring to just below boiling point. Remove from heat and stand for 15 minutes to infuse.
6.

Soak the gelatine leaves in a bowl of cold water for 5 minutes to soften.   Strain the infused milk into a clean pan. Whisk in the cornflour, custard powder and sugar. Place over medium-low heat and cook, whisking for 5-6 minutes until the mixture starts to thicken. Add cream and vanilla essence and cook, whisking constantly, for a further 10-12 minutes until the custard is thick. Squeeze excess water from gelatine leaves, then add to the hot custard mixture, stirring until melted and combined. Add the butter, beating to combine. Remove from heat, then whisk in the egg yolks, 1 at a time, beating well after each addition. Pour over the set jelly and use an offset spatula to smooth the surface. Cover surface with plastic wrap, leaving plenty overhanging, and chill overnight in the fridge.
7.

To serve, invert pan onto a flat surface and gently easy out of pan. Carefully invert sponge onto a serving platter using the overhanging plastic wrap. Carefully remove plastic wrap and slice to serve.