Christmas Trifle recipe

Aim for roughly even chunks so the sponge forms a level base rather than dense clumps, which helps the sherry soak through properly. If the pieces are too small they can turn soggy and disappear beneath the jelly.

Add the liquid a little at a time and watch for the sponge to darken evenly without turning into a puddle at the bottom. Stop as soon as the surface looks moist rather than flooded, otherwise the trifle can become sloppy.

Let the jelly cool until it is just lukewarm before pouring, as very hot jelly can melt the sponge and make the layers bleed. Once chilled, it should wobble cleanly and feel set at the edges, not runny in the centre.

Pat the berries dry if they are very wet so the jelly beneath does not loosen. Tumble them on gently rather than pressing them down, keeping the layer light and distinct.

Spread the custard right to the edges to seal the fruit and stop it drying out, but avoid stirring the layers underneath. It should look smooth and glossy once levelled, with no fruit poking through.

Whip only until soft peaks hold briefly and the cream still looks silky, because overwhipped cream can become grainy and difficult to spread. Use a broad spoon or palette knife and leave a few gentle swirls for a neat finish.

Scatter the toppings just before serving so the shortbread stays crisp and the almonds keep their crunch. Press the cherries in lightly so they sit securely without sinking into the cream.

Keep the trifle covered in the fridge to stop it taking on other flavours and to preserve the cream’s texture. Chilling a little longer is fine, but avoid freezing, which can split the custard and cream.