A festive Christmas Trifle recipe (South African)

Ah, the South African Christmas trifle—layers of sponge, jelly, custard, whipped cream, and sometimes fruit or sherry—is iconic, but it’s definitely a love-it-or-leave-it dessert.

South African Cuisine – Desserts

Christmas in South Africa calls for desserts that are as bright and cheerful as the summer sun, and my favorite has to be a classic summer trifle. Bursting with layers of soft sponge, juicy fruit, silky custard, and fluffy whipped cream, it’s a chilled treat that feels indulgent without weighing you down. Every spoonful is a celebration of color, texture, and festive flavor—perfect for sharing with family and friends around a sunny Christmas table. However for me it is all about which flavors to put together. I don’t like them all I must say, but I do love this one:

One of our favorite Trifle Recipes

A Christmas-time favorite in South Africa.

INGREDIENTS

1 packet (80 g) red jelly
1 medium Swiss roll, sliced
65 ml (¼ C) brandy, sherry, or fruit juice
500 – 750 ml Hinds custard prepared according to pack instructions
825 g Rhodes Peach Slices in Syrup, drained
375 ml whipped, sweetened cream
1 x 410 g Rhodes Quality Fruit Cocktail in Syrup, drained
1 x 115 g Rhodes Quality Granadilla Cup

METHOD

Prepare the jelly as per the pack instructions and place it in the fridge to set slightly, but not yet firm.
Arrange the Swiss roll slices in a large bowl and drizzle with brandy, sherry, or fruit juice and cover with a thick layer of the Hinds custard, followed by half of the jelly.
Arrange the Rhodes Quality Peach Slices on top of the jelly, cover with a thin layer of custard, followed by the rest of the jelly, and place in the fridge to set, about 4 hours.
When set, pipe or spoon the whipped cream on top and arrange the Rhodes Quality Fruit Cocktail on top.
Drizzle with the Rhodes Quality Granadilla and serve.

Recipe and Photo with the complements of: https://www.rhodesquality.com/recipes/traditional-trifle/

Why trifle?

South Africans love Christmas trifle for a mix of practical and sentimental reasons:

Visual appeal – The layers of bright jelly, golden custard, and snowy cream look festive and inviting on the Christmas table. It’s almost like a celebration in a bowl.
Family tradition – Many people grew up with trifle at holiday gatherings, so it carries a sense of nostalgia and comfort. It’s tied to memories of family, laughter, and sharing.
Ease for hosting – Trifle can feed a crowd, is relatively simple to assemble, and can be made ahead of time. For busy hosts, that’s a major bonus.
Variety in one dessert – The combination of textures and flavors—soft sponge, wobbly jelly, creamy custard, sometimes fruit or sherry—offers a little bit of everything, which makes it fun to eat.
Cool treat for summer – Christmas in South Africa is during summer, and a chilled dessert is refreshing compared to the rich, heavy cakes of the cold winters in Europe.

DID YOU KNOW?

British influence – Trifle was brought to South Africa by British settlers, who had been making layered desserts since the 16th century. Over time, local cooks adapted it with tropical fruits and jelly, making it lighter and more summery.