Bhg
  • Shop
  • News
  • Food
  • DIY
  • Garden
  • Renovating
  • Decorating
  • Health
  • TV
  • Hard to Find
Bhg
  • Shop
  • News
  • Food
  • DIY
  • Garden
  • Renovating
  • Decorating
  • Health
  • TV
  • Hard to Find
Subscribe
  1. Home
  2. Food

Strawberry rosé jelly and gingerbread trifle

A luscious trifle for Christmas day. - by Sarah Murphy
  • 23 Nov 2021
Strawberry rosé jelly and gingerbread trifle
Prep: 60 Minutes - Cook: 35 Minutes - Serves 10
Proudly supported by

Loosen up the layers for a luscious-looking trifle. The wine-flavoured jelly goes first, then dollops of nougat cream and gingerbread cake. Top with more cream, strawberries and mint.

Want more trifle recipes for Christmas? 

Ingredients

JELLY

2 Tbsp powdered gelatine

1/3 cup water

2 x 250g punnets strawberries, hulled

½ cup caster sugar

750ml bottle rosé wine

GINGERBREAD SPONGE

150g unsalted butter, chopped

175g molasses

2 cups self-raising flour

1 tsp bicarb soda

2 tsp ground ginger

½ tsp ground cloves

150g dark brown sugar

2 free-range eggs

1/3 cup Cointreau

TOPPING

600ml thickened cream

2 tsp vanilla bean paste

250g tub sour cream

165g piece nougat, roughly chopped

Fresh strawberries and small mint leaves, to decorate

Method

  1. To make jelly, sprinkle gelatine over water in a small heatproof jug. Stand jug in a saucepan of simmering water. Stir until gelatine is dissolved. In a food processor, process strawberries, sugar and 1/2 cup of the rosé until smooth. Strain into a large jug. Discard seeds. Stir in gelatine mixture and enough rosé to make 1 litre (reserve the remaining rosé). Pour into base of a 14 cup-capacity glass trifle dish. Refrigerate for 4-6 hours, or until set.

  2. To make gingerbread sponge, preheat oven to 160°C fan-forced (180°C conventional). Grease and line base and sides of a 20 x 30cm slice pan.

  3. In small saucepan, melt butter and molasses over medium heat. Cool. In a large bowl, sift flour, bicarb, ginger and cloves. Stir in brown sugar. Stir eggs into molasses mixture. Stir into dry ingredients. Fold in 1/2 cup boiling water. Spoon into prepared pan. Smooth top. Bake for 25 minutes, or until a skewer inserted into centre comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack to cool fully. Cut half of sponge into cubes (reserve remaining for another use). Drizzle over Cointreau.

  4. To make topping, in a small bowl of an electric mixer, beat cream and vanilla into soft peaks. Add sour cream. Beat until a spooning consistency. Fold in half of the chopped nougat.

  5. To assemble trifle, spoon half of the topping over jelly. Put sponge cubes on top and dollop with remaining topping. Decorate with strawberries, remaining nougat and mint.

COOK’S TIP

The strawberry rosé jelly can be made the day before. To give it a more vibrant colour, tint with a little red food colouring.

After more Christmas dessert recipes?

  • Food
  • Desserts Recipes
  • Christmas Recipes
Sarah Murphy
Sarah Murphy
Sarah Murphy has worked in food magazines for over 10 years, and is known for her sweet tooth and love of creating hacks and twists on classic recipes. You can usually find Sarah baking cheesy garlic bread pull-apart for friends on the weekend, (but still hasn’t mastered the art of sourdough yet!).

Treat yourself to a subscription-Save up to 25%

Plus, your chance to win

Subscribe Now
Treat yourself to a subscription

Treat yourself to a subscription-Save up to 25%

Plus, your chance to win

Subscribe Now
Treat yourself to a subscription

Recommended to you

YOU’LL NEED A WEDGE TO HANG THAT DOOR
Watch 6:32

YOU’LL NEED A WEDGE TO HANG THAT DOOR

{headline}

{headline}

Tipsy trifle cake with grilled peaches and gingerbread

Tipsy trifle cake with grilled peaches and gingerbread

Grilled nectarine trifle with cinnamon-spiked sour cream

Grilled nectarine trifle with cinnamon-spiked sour cream

Strawberry trifle

Strawberry trifle

Cinnamon myrtle dumplings with turmeric and sea persimmon filling

Cinnamon myrtle dumplings with turmeric and sea persimmon filling

{headline}

{headline}

Easy chocolate mousse with plums two ways

Easy chocolate mousse with plums two ways

Hot cross bun panna cotta with Easter egg salsa

Hot cross bun panna cotta with Easter egg salsa

Caramelised rosemary and cardamon custards with grappa-spiked plums

Caramelised rosemary and cardamon custards with grappa-spiked plums

{headline}

{headline}

Tropical mini pavlovas

Tropical mini pavlovas

Tropical vanilla ricotta trifle

Tropical vanilla ricotta trifle

Chocolatey Christmas trifles

Chocolatey Christmas trifles

Peach clafoutis

Peach clafoutis

Chocolate peanut custard cups

Chocolate peanut custard cups

Rhubarb, orange and almond bread and butter pudding

Rhubarb, orange and almond bread and butter pudding

Baked custard

Baked custard

Bhg
  • About Us
  • Subscribe Today
  • Contact Us
  • Terms and Conditions
  • Privacy Policy
Bhg Magazine Subscribe
  • About Us
  • Subscribe Today
  • Contact Us
  • Terms and Conditions
  • Privacy Policy

Brands

  • All Recipes
  • BHG Shop
  • Girlfriend
  • Home Beautiful
  • New Idea
  • New Idea Food
  • Practical Parenting

Our Network

  • marie claire
  • Beauty Crew
  • Who
  • Women's Weekly Food
  • Bounty Parents
  • That’s Life
  • Perth Now
  • The West Australian
  • 7Plus
  • 7mate
  • 7NEWS
  • 7Sport
  • Sunrise
  • Starts at 60
  • Hard to Find
© 2022 Are Media PTY LTD
All products are independently selected, tested or recommended by our team of experts.If you buy something, we may earn an affiliate commission.
Get more from Better Homes and Gardens

Magazine Subscription Offer

Treat yourself to a subscription-Save up to 25%

Shop This Offer
Treat yourself to a subscription