Juicy fresh fruit scattered on top, whipped cream oozing from the layers, crumbles of nutty flakes to finish. A classic dessert that’s well loved, but there are so many ways to give this festive favorite a flavor spin. These recipes are just for starters (or should that be ‘afters’?). Go on, dig deep…

Ingredients:
500g pitted cherries
50ml brandy
150g mascarpone
150g heavy cream
20g superfine sugar
400g thick vanilla custard
300g Madeira cake
300g cherry compote
100g white chocolate

Method:

1. Start by halving the pitted cherries and putting them into a mixing bowl with the brandy. Mix well and set aside, allowing the fruit to steep while you get the rest of the ingredients together.

2. In a separate bowl, use an electric whisk to whip the mascarpone, heavy cream and sugar until soft and aerated – be careful not to over-whip as you want soft peaks and no splitting.

3. Gently fold the custard into the mascarpone mixture until just combined. Roughly cut the sponge cake up into 2–3cm cubes and then assemble the trifle by alternating spoons of the mascarpone custard and compote into the base of your trifle bowl. Follow that with sponge and cherries.

4. Keep building up the layers, making sure you reserve enough mascarpone custard for the final layer, and save a handful of halved cherries to top the trifle off later. Refrigerate for two to four hours.

5. While the trifle rests in the fridge, make the chocolate shards by carefully melting the white chocolate in a bain-marie or microwave and get a sheet of parchment paper ready. When the chocolate is melted, pour it onto the flat parchment paper and then use a knife to spread it about 1mm thick. While it’s still warm, roll the chocolate and paper up into a scroll and refrigerate until needed.

6. When you are ready to serve, take your scroll of chocolate and unwrap it so you are left with thin, snappy shards of chocolate. Decorate with the last handful of cherries and scatter over the chocolate pieces.

Ingredients:
350g strawberries, plus some for decorating
3 tbsp superfine sugar
350g redcurrants, plus some for decorating
4 sheets of leaf gelatine
1 store-bought Swiss roll
800ml whipping cream
600ml of custard
20g flaked almonds, toasted

For the meringues
2 egg whites
3–4 tbsp superfine sugar
1 tsp vanilla extract

Method:

1. Slice the strawberries into small chunks. Add the superfine sugar in a saucepan with 300ml of water, plus the redcurrants and sliced strawberries, and bring to a boil. Let it simmer for around 10 minutes before taking off the heat, then purée once cooled down.

2. Soak the gelatine in cold water, until soft, then add the fruit mixture to create the jelly. Pour into a serving bowl and leave to chill in the fridge for two hours.

3. For the mini meringues, line a baking tray with parchment paper and preheat the oven to 150°C/ 130°C fan/gas 2. Beat the egg whites. Gradually add the sugar and vanilla until the mixture is stiff. Then, place teaspoon-sized amounts onto the parchment paper. Bake for around 30–35 minutes, then set aside to cool.

4. Cut the Swiss roll into 2–3cm thick slices. In batches, arrange the slices in layers in the bowl on top of the jelly. Whisk together the custard, until smooth, and then pour over the roll layers.

5. Whip the cream until it holds its shape then spread over the custard layer. Finish off by arranging the mini meringues, fresh redcurrants and strawberry slices as decorations and add a scattering of toasted flaked almonds.

Ingredients:
1 shop-bought panettone
75ml sherry, port or orange juice
800ml whipping cream
3 tbsp superfine sugar
1 tsp vanilla extract
Zest of 1 orange
800g baking caramel
4 figs, halved, to serve
50g crushed pistachio nuts, to serve

Method:

1. Cut the panettone into slices 2–3cm thick. In batches, arrange the slices on a grill tray and brush the upper side with the sherry, port or orange juice. Grill for around 30 seconds until they are turning golden. Watch them closely, as they will toast very quickly. Turn, brush the other side and repeat. Cut the slices into long fingers and set aside.

2. Make a Chantilly cream by whipping the cream, superfine sugar and vanilla extract together in a large bowl until you get soft peaks. Fold through the orange zest.

3. To assemble the trifle, spread one third of the caramel in the bottom of a trifle bowl. Top with one third of the panettone then one third of the Chantilly cream. Repeat the layers twice more. If you have enough panettone, reserve one piece and shred it into crumbs to use as part of the garnish.

4. Arrange the halved figs as decoration on top of the final layer of cream. Finish with a dusting of crushed pistachio nuts and a scattering of the reserved panettone crumbs.