3 variations on the classic Christmas trifle

 In Home Chefs Club, How Tos

There’s something nostalgic about that moment when the trifle gets dished up at the festive table. We might not love grandma’s version, but luckily, we’ve found some fun alternatives to spice up your Christmas trifle. 

The following three recipes are all completely different ways to approach the classic trifle for your festive table: 

Raspberry Cocoa Trifle: 


  • 1 package (8 ounces) cream cheese, softened 
  • 6 tablespoons sugar 
  • 1 teaspoon lemon juice 
  • 3/4 teaspoon vanilla extract 
  •   3/4 cup heavy whipping cream 
  •  2 packages (10 ounces each) frozen sweetened raspberries, thawed 
  •  1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-in. slice. 
  •  2 tablespoons baking cocoa 


  1. In bowl, beat cream cheese, sugar, lemon juice and vanilla. In another bowl, beat cream until stiff peaks form; fold into cream cheese mixture. Drain raspberries, reserving juice; set berries aside. 
  1. Line the bottom of a 3-qt. glass bowl with a fourth of the cake slices. Drizzle with one tablespoon raspberry juice. Spread with a fourth of the cream cheese mixture. Sift a fourth of the cocoa over the top. Sprinkle with a third of the berries. Repeat layers twice. Top with remaining cake, cream cheese and cocoa. Cover and refrigerate for 4 hours or overnight. 

Recipe from Taste of Home 

Mini Tiramisu Trifles: 


Mascarpone Filling: 

  • 20 oz (565g) mascarpone cheese 
  • 3 tbsp (39g) sugar 
  • 1 cup (240ml) heavy whipping cream, cold 
  • 1/2 cup (58g) powdered sugar 
  • 1 tsp vanilla extract 

Espresso Mixture: 

  • 3/4 cup (180ml) hot water 
  • 3 tbsp (45ml) instant espresso powder 
  • 3 tbsp (39g) sugar 
  • 36 lady fingers* 

Whipped Cream: 

  • 1/2 cup (120ml) heavy whipping cream 
  • 1/4 cup (29g) powdered sugar 
  • 2 tbsp (30ml) kahlua 


  1. Mix mascarpone cheese and sugar together until combined. Do not over mix or the mascarpone cheese can thin out. Set aside. 
  1. In another bowl, add the heavy whipping cream, powdered sugar and vanilla extract and whip until stiff peaks form. Carefully fold the whipped cream into the mascarpone cheese mixture. Set aside. 
  1. In another bowl, combine the hot water, espresso powder and sugar. 
  1. To layer the trifles, dip the ladyfingers into the espresso mixture one at a time and place into the bottom of the trifle cup. Use two to three ladyfingers and break into pieces as needed so they fit in the cup and create a full layer. 
  1. Pipe or spoon a layer of mascarpone filling on top of the ladyfingers. Repeat another layer of ladyfingers and mascarpone filling. 
  1. After completing the trifles, make the whipped cream. Add the heavy whipping cream, powdered sugar and kahlua to a large mixer bowl and whip until stiff peaks form. Pipe a swirl of whipped cream on top of each trifle, then sprinkle with cocoa powder, if desired. 
  1. Refrigerate trifles until ready to serve. Trifles are best for 2-3 days. 

Recipe from Life, Love, and Sugar 

Caramel Pecan Brownie Trifle: 


  • 1 box Chocolate Brownie Mix plus ingredients listed on box to prepare/ your favourite brownie recipe 
  • 1 cup chopped pecans 
  • 10 oz jar caramel sauce divided, preferably salted caramel 
  • 1 1/2 cups cold heavy cream 
  • 1/4 cup powdered sugar 
  • 3/4 teaspoon vanilla extract 


  1. Preheat oven to 350°F. Line an 8×8 or 9×9 square pan with foil, leaving overhang on two sides, and grease the foil and pan (this will allow you to lift the whole tray of brownies out of the pan). 
  1. Prepare brownie mix according to package directions/desired recipe, then pour batter into prepared pan. Pour 1/3 cup caramel sauce over batter, then use a thin knife to swirl the caramel into the batter.  
  1. Bake according to package directions/recipe. 
  1. While brownies are baking, toast pecans in a small dry skillet over medium heat, stirring occasionally until fragrant and toasted (watch them closely so they don’t burn). Set aside to cool.  
  1. Using a hand mixer, or stand mixer fitted with the whisk attachment, whip heavy cream, powdered sugar, and vanilla until soft peaks form. 


Once brownies have cooled, use the foil to lift the brownies out of the pan. Cut the brownies into bite sized pieces. Layer brownies, whipped cream, caramel sauce, and pecans into glasses. 

Recipe from Celebrating Sweets 

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