Trifle: A Christmas Table Tradition

Trifle is a classic dessert with British roots. It first appeared in the late 1500s as a simple flavoured cream before evolving into the layered pudding we know today, complete with sponge cake, custard, jelly, fruit, and cream. It became popular in England during the 18th and 19th centuries, celebrated for its rich flavours, colourful appearance, and ability to stretch leftover cake into an elegant treat. The dessert travelled to South Africa through British influence in the 1800s, when colonial households and imported Victorian cookbooks shaped much of the local culinary landscape. Over time, South Africans adapted trifle to suit local tastes and the warm December climate, substituting heavy Christmas puddings for this cool, refreshing option. Easily customizable and made with accessible ingredients like jelly, tinned fruit, custard, and Swiss roll, trifle became a favourite across communities and a nostalgic centrepiece of festive gatherings. Today, it remains a beloved South African Christmas staple, with each family proudly preparing its own unique version passed down through generations.

If you are however looking to shake things up this holiday, we have provided some fun recipes below for you to try out.

1.     Woolworths Chocolate brownie trifle

Mogau Seshoene, AKA The Lazy Makoti shows us how to elevate the traditional trifle and create something that is nothing less than a bougie desert for your Christmas day lunch. Think decadent chocolate flavours that leave you craving more.

Ingredients:

• 2 cups ready-made custard
• 100 g dark chocolate, broken into pieces
• 400 g Woolworths indulgent triple-chocolate brownies
• 3 T coffee
• ⅓ cup Amarula liqueur, plus 1 T for soaking the brownies
• 250 g Woolworths Chuckles
• 2 cups cream
• 25 g icing sugar
• 1 packet Woolworths berry meringue kisses
• 160 g raspberries
• 1 x 280 g sachet Woolworths chocolate sauce
• Woolworths edible gold dust, to decorate

Method:

·        Heat the custard and chocolate in a saucepan, stirring until fully melted. Cover the surface with clingwrap and let it cool.

·        Place the brownies in a trifle bowl. Mix the coffee with 1 T Amarula and drizzle over the brownies. Lightly crush the Chuckles and sprinkle three-quarters over. Add the cooled chocolate custard, then a layer of chocolate sauce. Cover and chill.

·        Whip the cream, remaining Amarula and sifted icing sugar until soft peaks form. Cover and chill.

·        Before serving, give the cream a quick mix and spoon it over the chocolate layer. Top with the remaining crushed Chuckles, raspberries, meringues and a dusting of gold dust.

2.     The Springbokkie (Peppermint Crisp Trifle)

What would a South African Christmas be without paying homage to our boys in the Green and Gold. Hannah Lewry helps us keep things fast paced and simple. Similar to the Springboks performance on the field this Springbokkie Trifle will be the winning dish of the year. 

Ingredients:

• 2 packets Woolworths cream soda jelly
• 1½ cups Woolworths Ayrshire whipping cream
• 2 x 360 g cans Nestlé Caramel Treat
• 2 x 200 g packets Tennis biscuits
• 6 x 49 g slabs Nestlé Peppermint Crisp, roughly broken into chunk

Method:

·        Prepare the jelly as instructed and pour it into a large trifle bowl. Chill until set. Whip the cream to soft peaks, then loosen the Caramel Treat in a separate bowl.

·        Fold the caramel into the whipped cream and mix in most of the chocolate, reserving some for topping.

·        Add a layer of whole Tennis biscuits over the jelly and up the sides of the bowl. Spoon over the caramel mixture, then repeat the biscuit and cream layers until the bowl is full.

·        Sprinkle the remaining Peppermint Crisp on top. Cover and chill for at least 7 hours.

·        If extra filling remains, layer it with more Tennis biscuits in a small tray for a quick peppermint tart.

3.     Traditional Fruit Trifle

A classic trifle is a much-loved layered dessert, combining soft sponge, creamy custard, jelly, fruit, and a generous topping of whipped cream. Rich in texture and tradition, it remains a festive favourite that never loses its charm.

Ingredients:

·        1 packet (80 g) red Jelly

·        1 medium Swiss roll, sliced

·        65 ml brandy, sherry or fruit juice

·        500 – 750 ml custard prepared according to pack instructions

·        825 g Peach Slices in Syrup, drained

·        375 ml whipped, sweetened cream

·        1 x 410 g Fruit Cocktail in Syrup, drained

·        1 x 115 g Granadilla Cup

Method:

·        Prepare the jelly as instructed and chill until slightly set but still soft.

·        Place Swiss roll slices in a large bowl, drizzle with brandy, sherry or fruit juice, and top with a thick layer of custard and half the jelly.

·        Add a layer of peach slices, a thin layer of custard, then the remaining jelly. Refrigerate for about 4 hours until set.

·        Once firm, spoon or pipe whipped cream on top, then finish with fruit cocktail and a drizzle of granadilla pulp.

4.     Oreo Cheesecake Trifle

This Oreo cheesecake trifle is a rich, no-bake delight that layers creamy cheesecake, crushed cookies, and fluffy whipped cream. Decadent and crowd-pleasing, it’s the perfect dessert for anyone who loves a little extra indulgence.

Ingredients:

Base:

·        1 packet Oreo cookies, crushed

·        100g butter, melted

·        Optional alternative: prepared brownie squares

Cheesecake Filling:

·        250g cream cheese (softened)

·        1/2 cup powdered sugar

·        1 tsp vanilla 

Whipped Cream:

·        2 cups (500ml) heavy/thick/double cream

·        1/4 cup powdered sugar

Optional Layers:

·        Chocolate pudding mix

·        Additional Oreos (whole or crushed) for layers or garnish

Method:

·        Make the base by mixing crushed Oreos with melted butter and pressing it into the trifle bowl. Chill for 30 minutes to set. (Or use cubed brownies instead.)

·        Beat cream cheese, sugar and vanilla until smooth, then fold in about 1 cup crushed Oreos.

·        Whip the cream with powdered sugar until stiff.

·        Assemble the trifle: add the Oreo base or brownies, then half the cheesecake mixture, half the whipped cream (or chocolate pudding), and a layer of crushed Oreos. Repeat the layers.

·        Finish with whipped cream, chocolate sauce or whole Oreos. Chill for at least 2 hours or overnight.