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Frangelico Christmas Trifle

A festive trifle layered with fresh peaches, raspberries, custard, and whipped cream, all accented with Frangelico liqueur.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dessert, Holiday
Cuisine: American, Festive
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 piece double sponge cake
  • 5 pieces peaches Choose ripe peaches for the best flavor.
  • 600 ml custard Can be substituted with vanilla pudding if needed.
  • 300 ml cream Whipped cream for topping.
  • 1 tsp vanilla extract
  • 1 punnet raspberries Gently washed and drained.
  • to taste Frangelico liqueur Adjust the amount according to preference.
  • as needed slivered almonds (toasted) For topping.

Method
 

Preparation
  1. Cut the sponge cake into small squares for layering.
  2. Peel and slice the peaches into thin pieces.
  3. Wash the raspberries gently under cool water and drain on paper towels.
Assembly
  1. In a large serving bowl, layer half of the sponge cake squares at the bottom.
  2. Drizzle Frangelico over the sponge squares.
  3. Add half of the peach slices followed by half of the custard.
  4. Repeat with the remaining sponge, fruit, and custard layers.
  5. Whip the cream with the vanilla extract until soft peaks form, then spread over the top.
  6. Sprinkle with toasted almonds.

Notes

Serve chilled and pair with warm drinks or espresso. Store leftovers covered in the refrigerator for 1-2 days.