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RECIPE: Christmas Trifle


As well as a time for magic and gift giving, Christmas is a time for scrummy desserts!

This Christmas Trifle from chocolate aficionado Kirsten Tibballs is surprisingly easy to make, and deeeeelicious.


Quantity: 1 trifle (trifle bowl holds 1.5 L of water) | Time: 15 minutes


Christmas 2023 Guide


  • 1 teaspoon vanilla bean paste
  • Pinch salt • 250 ml Bulla pure cream
  • 250 g brown sugar
  • 1 tablespoon unsalted butter
  • 800 ml Bulla dollop cream (A)
  • 150 g icing sugar
  • 1 lemon, zested
  • 4 large fresh passionfruit
  • ½ packet gingernut biscuits
  • 200 ml Bulla dollop cream (B)
  • Small block Callebaut milk chocolate
  • Extra icing sugar, for dusting



  1. Place the vanilla, salt, pure cream and brown sugar in a saucepan and boil for 3 minutes.
  2. Add in the butter and whisk together to create a butterscotch sauce. Set aside to cool.
  3. Combine the dollop cream (A) with the icing sugar and lemon zest in a bowl.
  4. Place one third of the cream/lemon mixture into the trifle bowl.
  5. Remove the seeds from the passionfruit and place a layer of the seeds on top of the cream.
  6. Add a layer of gingernut biscuits followed by a layer of butterscotch sauce. Repeat the process three times until the bowl is full. Reserve some passionfruit seeds for garnishing.
  7. Place in the fridge for 2-3 hours to set.
  8. To finish, spoon the dollop cream (B) on top of the trifle.
  9. Create chocolate shavings using a vegetable peeler.
  10. Decorate the trifle with chocolate shavings and sprinkle the reserved passionfruit seeds on top.
  11. Finally, dust some icing sugar over the trifle.


By Kirsten Tibballs | Savour Chocolate and Patisserie School | savourschool.com.au

Related Stories

For more sweet recipes from Kirsten Tibballs, try these Super-cute ghost lollipops for Halloween


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