How to: The famous Zumbo trifle for Christmas

Is it really Christmas if there’s no trifle on the table? But forget the same old layers of soggy sponge and canned fruit—Adriano Zumbo’s Christmas trifle is here to shake things up in the most spectacular way.

With his signature flair for the extravagant and a knack for turning tradition into an edible masterpiece, this trifle is the dessert your festive season has been crying out for. Combining all the classic Christmas flavours we love (think spice, fruit, custard!) with a bold, modern twist, this recipe promises to be not just a dessert, but the centrepiece of your holiday spread. Grab your apron, channel your inner chef, and get ready to create a Christmas show-stopper worthy of the Zumbo name.

Ingredients:

? (510g) 3 x tubs Wicked Sister Rice Pudding

? (450g) 3 x tubs Wicked Sister Crème Caramel

? 1 packet Ginger Kisses

? Optional: Brandy or alcohol of choice

? 510g Wicked Sister High Protein Strawberry Pudding

? 225g Cream

? 1 large mango, diced

? 250g strawberries, hulled and quartered

? 150g Granola clusters

? 50g Shortbread, crumbled

Method:

  1. Using a 20cm family-size trifle bowl, scrape 3 of the Wicked Sister Rice Pudding

    tubs into the bowl and smooth into an even layer.
  2. In a microwave-safe bowl, heat 3 tubs of Wicked Sister Crème Caramel (with foil

    lids removed) for 30-45 seconds, or until mostly melted. Stir to combine the

    mixture and caramel until smooth, then gently pour it over the rice pudding. Place

    the bowl in the fridge to set for 2-3 hours.
  3. Cut one side of each Ginger Kiss biscuit to create a flat surface. Arrange the

    biscuits around the inside walls of the trifle bowl with the cut sides facing inwards.

    Fill the center with the remaining pieces. Optional: Brush the ginger kisses with

    Brandy or alcohol of choice.
  4. In a separate bowl, scrape 510g of Wicked Sister High Protein Strawberry Pudding.

    Whip 225g of cream until soft peaks form, then gently fold the whipped cream into

    the strawberry pudding until fully combined. Pour this mixture over the ginger

    kisses and smooth out evenly. Return the trifle to the fridge for 2 hours to set.
  5. Peel and dice the mango, and hull and quarter the strawberries. Combine the fruit,

    setting aside 1/3 for later. Spread the remaining fruit over the strawberry cream

    layer.
  6. Mix 150g granola clusters with 50g crumbled shortbread biscuits and sprinkle this

    mixture evenly over the top.
  7. Top the trifle with the remaining fruit and chill for 1 hour before serving.