Whether you're looking for a statement piece for the dining table, a Christmas centrepiece or a gift, we've rounded up the ...

Remove from the heat and whisk for another minute. Set aside to cool Layer half of the sponge into a trifle bowl. Spoon the raspberry compote over the sponge allowing any juices to coat the sponge.

1 loaf, 11 oz, angel food cake 1 small package, 3.4 oz, instant vanilla pudding 2 cups milk 1 jar, 10 oz, lemon curd whipped topping You are going to need mini trifle bowls, or mini dessert cups ...

If you use trifle sponges, sandwich them in pairs ... and use these to line the bottom of a 3 pint (1.7 litre) glass bowl, sprinkling generously with sherry as you go along.

Sandwich the sponges back together, then cut into small cubes and place half in the bottom of a large bowl, and sprinkle ... Pile into the set trifle. Sprinkle over plenty of the grated white ...

Transfer to a bowl with any juice from the chopping board and drizzle with orange liqueur. To assemble the trifle, cut the sponge into long strips and arrange it in the base of a large glass ...

Cut the sponge cakes in half and use to line the base of a medium-sized trifle bowl. Dot about half of the raspberries over the top of the sponges and then spoon half of the jelly over the top.

Whip the cream in a large bowl until soft peaks form. In a separate bowl, beat the mascarpone and fold it into the cream. Add the orange zest and juice and vanilla extract or paste and sift in the ...

Phil’s taking us down memory lane with a classic dessert of white chocolate trifle with a Christmas twist ... place half in the bottom of a large bowl, then sprinkle with the sherry.