Last Updated on September 7, 2023 by Ellen Christian
Have you ever wondered how to make a trifle? The holidays will be here soon and that means special desserts. This Italian Christmas Trifle is a favorite recipe.
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How to Make an Italian Christmas Trifle
A trifle is an English dessert that is typically made with sponge cake, a thick custard, jelly, and whipped cream. I’ve lightened up this trifle a bit to make it a healthier holiday dessert.
Learning how to make a trifle is very simple but the final result will certainly impress your guests.
I created this Italian Christmas Trifle in individual glasses. If you have a trifle bowl, you can serve the trifle in that as well. It’s easier for me to fit individual glasses in my small refrigerator than a trifle bowl.
Should a trifle be made the night before?
Yes, you can make your trifle one day before you want to serve it. It often tastes best this way as the flavors meld and helps soften the sponge cake or cookies.
What are the layers in a trifle?
Traditionally, the layers are sponge cake, fruit, and cream or custard. You can make substitutions as you need.
Why do we eat trifle at Christmas?
People make trifle at Christmas as a way to use up leftover sponge cake or cookies. It has become a holiday tradition.
I found the original trifle recipe on the Monk Fruit in the Raw site and changed it up a bit to fit our preferences. You can substitute a gluten free cookie for the Biscoff Cookies if you’re gluten intolerant.
Use whatever kind of fresh or frozen fruit you have on hand. Organic is best. If you enjoy trifles, check out my strawberry brownie trifle recipe.
Or, you might want to check out one of my favorite maraschino cherry recipes and make a cherry almond brunch bread.
Related Reading
- Russian Cheese Salad Recipe
- Cranberry Raisin Jam for Christmas
- How to make cannolis
- Christmas Entertaining Ideas
How to Make a Trifle | Italian Christmas Trifle
Have you ever wondered how to make a trifle? The holidays will be here soon and that means special desserts. This Italian Christmas Trifle is a favorite recipe.
Ingredients
- 6 ounces of Biscoff Cookies (portion of an 8.8 oz package)
- 1/2 cup slivered almonds
- 2 tbsp orange juice
- 1 (15 oz) container of ricotta cheese
- 4 packets of Monkfruit in the Raw
- 1 tsp grated lemon zest
- Fresh or frozen fruit of your choice
- 1 cup Stonyfield Farms full fat Vanilla Greek Yogurt
Instructions
- In a food processor, process the cookies until they are crumbs. Remove them from the food processor.
- In a food processor, process 1/3 cup of the slivered almonds until they are chopped coarsely.
- Mix the cookie crumbs, chopped nuts and orange juice.
- In a clean food processor bowl, mix the ricotta cheese, Monk Fruit In The Raw and lemon zest until smooth and creamy. Fold in the yogurt just to blend.
- Layer in individual glasses crumbs, cheese mixture, crumbs, fruit, cheese mixture, almonds.
- Refrigerate at least 4 hours or until set. Serve
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 525Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 12mgSodium: 184mgCarbohydrates: 46gFiber: 3gSugar: 27gProtein: 13g
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email info@confessionsofanover-workedmom.com to chat.
Your Trifle looks delicious! Thanks so much for sharing your awesome post with Full Plate Thursday and hope you are having a great day!
Come Back Soon!
Miz Helen
Always glad to share! Thanks for stopping by.
Your recipe looks and sounds great. I have never used monk fruit in the raw to cook with but, I have been hearing a lot about it. I would love to try your recipe for my husband he’s also a diabetic like your Marty! Pinned
Thanks, Kim. We really enjoy it and there is no after taste! Hope you can try it.
Oh my this looks absolutely yummy. Thanks for sharing I can’t wait to make it.
Thanks, Melissa. Hope you like it!