Trifle recipe – this gingerbread and berry trifle is a sweet treat full of festive flavor

This trifle recipe is perfect for over the festive period – complete with spiced ginger sponge, berries, jam, custard and amaretto, of course

(Image credit: Aldi)

We've been looking for a trifle recipe with a seasonal twist for a while now – and we've finally hit the jackpot. This gingerbread and berry trifle is fun and easy to make, so it's the perfect recipe to get the kids involved in the kitchen too. The whole family will love this festive take on the British classic so it's a fine failsafe addition to a Christmas feast, Boxing Day menu or even New Years Day spread.

There are plenty of different way to make a trifle, but we're sure you'll agree this recipe will be a triumph. This dessert serves eight, there's only 20 minutes of prep time needed and it makes a great dessert alternative for those with a sweet tooth that aren't into Christmas pudding...

Gingerbread and berry trifle recipe

(Image credit: Aldi)
  • Thanks to Tesco for this delicious recipe


  • 130g caster sugar
  • 130g self raising flour
  • 130g baking spread, you could use softened butter also
  • 2 medium free range eggs
  • 8g ground ginger
  • 60g raspberry jam
  • 500g ready to serve custard
  • 500g thawed mixed fruits
  • 70ml amaretto
  • 300ml double cream
  • 15g flaked almonds
  • Pomegranate seeds (optional)

1. Pre-heat the oven to 180°C/Gas Mark 4/356 F. Put the flour, caster sugar, spread and ginger into your best food processor/ blender. Next, break in the eggs and blitz for a few minutes or until the batter is smooth.

2. Pour the mixture into a lined baking dish and cook for 20 minutes or until risen and golden. Allow this to cool (feel free to make the sponge at an earlier time and keep it in an airtight tin until you're ready to make the trifle).

3. Slice the cake into strips and sandwich them together with some jam. After, cut into chunks and put half in the bottom of a glass bowl (if you don't have a glass bowl see below for other options).

4. Drizzle over half the Amaretto and sprinkle half the fruits. Then add half the custard over the fruit, and top this with the remaining sponge. Again, drizzle the remaining Amaretto over and then add the remaining fruits. 

5. Lightly pour the custard over the top and whip the cream, swirling this over the custard.

6. Toast the almond flakes, allow them to cool before you scatter them over the top.

7. For an added and optional festive touch, add a few pomegranate seeds over the top.

Will trifle get soggy overnight?

Yes – even when you use Cool Whip (or similar), your trifle will still be soggy. However, you will also find that its flavors combine – and it is traditional to chill a trifle in the refrigerator for a few hours before serving it. So, all in all, soggy isn't so bad when it comes to trifle.

What can I use if I don't have a trifle bowl?

If you don't have a trifle bowl, use any deep bowl with tall sides. Glass bowls are best to show off the lovely, colorful layers – even a clear ice bucket, a glass punch bowl or mason jars (for individual servings) will do.