Our Good Food experts and Good Food fans share their tips on making the perfect trifle...
It's a festive favourite but with so many different people to please making a trifle is often more complicated than its name suggests. Our Good Food experts and Good Food fans share their tips on getting it right.
What our experts say:
Food editor, bbcgoodfood.com, Caroline Hire: "Use leftover Christmas pudding instead of sponge and Grand Marnier instead of sherry.'"
Quick festive trifle
Cookery assistant, Cassie Best: "For a gorgeous festive trifle I place slices of ginger cake at the bottom then layer up with clementine slices (which look great lined around the edge of the bowl) mixed with a little chopped stem ginger and a drizzle of sherry, amaretto or Grand Marnier, then top with custard, cream and flaked almonds."
Leave to mature
Deputy food editor, Sarah Cook: "Let it sit - a good trifle really improves from being made ahead so all the flavours can 'marry' - which not only makes your life easier, it makes the trifle taste better."
Cookery assistant, Adam Russell:: "Add a fancy finishing touch to your trifle with some fresh fruit before serving."
Deputy food editor, Sarah Cook: "Worried about kids getting tipsy? Split the trifle into two bowls and make one with grape juice, or juice from the fruits you are using."
Kaje Sawkins: "Add white chocolate to your custard, and lime zest in the cream, mmmmmm."
Louise Bolotin: "I skip the custard as I hate it. I make a corking trifle with extra cream, plenty of fresh raspberries and a base from Madeira cake, soaked in raspberry liqueur."
Mandi Cresswell: "We love a chocolate muffin/Black Forest version as a special treat at Christmas, use chocolate muffins as a base, soak with cherry liqueur, add quality kirsch cherries, top with a vanilla custard, cover with cream and sprinkle with dark chocolate shavings - lush."