As the owner of the renowned Savour Chocolate and Pâtisserie School, Kirsten's dessert creations are truly remarkable.
This quick and easy trifle recipe consists of multiple layers of scrumptiousness: a luscious butterscotch sauce, a zesty cream, and fresh passionfruit seeds for a burst of tanginess, all harmonised by gingernut biscuits that provide a spicy crunch.
Whether you're a beginner cook looking for simplicity or an experienced chef aiming to impress effortlessly, Kirsten's fail-safe Christmas Trifle is the solution.
Note: In addition to the cook and prep times listed above, this recipe requires 2-3 hours of chilling time to set.
How to make an easy Christmas trifle in 15 minutes
1 teaspoon vanilla bean paste
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
Icing sugar, for dusting
Place the vanilla, salt, pure cream and brown sugar in a saucepan and boil for 3 minutes.
Add in the butter and whisk together to create a butterscotch sauce. Set aside to cool.
Combine the dollop cream (A) with the icing sugar and lemon zest in a bowl.
Place one third of the cream/lemon mixture into the trifle bowl.
Remove the seeds from the passionfruit and place a layer of the seeds on top of the cream.
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.
Place in the fridge for 2-3 hours to set.
To finish, spoon the dollop cream (B) on top of the trifle.
Create chocolate shavings using a vegetable peeler.
Decorate the trifle with chocolate shavings and sprinkle the reserved passionfruit seeds on top.
Finally, dust some icing sugar over the trifle.