Easy Individual Christmas Trifles

LFHW Scotland
20 - 30 mins

Cooking for smaller numbers this year and don't want to make the usual big triffle, we've got you sorted with our fantastic individual trifles. Only make what you need and usifn frozen fruit means you can always make them again. 

Whether you're cooking for 2, 4 or 6 people this year we've got a downloadable Christmas Meal Plan for you complete with menu, shopping list and step-by-step recipe guide. 

200g frozen red berries
1 tbsp maple syrup, honey or caster sugar
150ml double cream
150ml fat-free yoghurt
½ tsp vanilla essence
8 sponge fingers
400g custard
Sherry, optional
White and dark chocolate, to decorate
Edible gold dust, optional
Make a simple compote by putting your frozen fruit in a pan with your maple syrup, honey or sugar and heating slowly until the fruits stew slightly.
Lightly whip your cream with the vanilla essence and fold in the yoghurt.
Soak your sponge fingers in milk, sherry or your favourite spirit and layer the bottom of each glass with them. Spoon over your berry mixture, then your custard, then your cream in layers until full (depending on the size of your glass, you may only get one layer of each). Hold back a little berry mixture for the top if you wish.
Top with chocolate shavings and adorn with gold dust, if desired!
ADD A BIT OF CHRISTMAS SPARKLE Infuse your compote with star anise and soak the sponge fingers in a spicy dark rum for a fabulously festive flavour.