A classic Christmas drink and a favourite English pudding combined, this is the ultimate party dessert to feed a crowd, serve chilled from the fridge
This boozy trifle is the perfect end to supper for friends, with layers of amaretto-drenched amaretti biscuits, Armagnac-soaked prunes and Marsala-whipped cream
Bake your own homemade sponge make this trifle extra special. With gooseberry purée and elderflower cordial, it's full of summer flavours
Christmas celebrations are not complete without a trifle and this recipe is guaranteed to be the crown jewels of the table
A naughty chocolate version of a traditional trifle, and so easy to make. Layer chocolate brownies, custard, Irish cream liqueur and whipped cream for an indulgent treat
Turn a traditional Bonfire Night treat of freshly baked parkin into James Martin's irresistible layered dinner party dessert that can be assembled early and chilled until serving
This show-stopping cheesecake makes an impressive ending to any dinner party, buffet or barbecue. Prepare up to a day in advance.
Layer a quintessentially British pudding with sherry-steeped strawberries, meringue and cream then top with flaked almonds
Mary Berry whips up a creamy, fruity pudding studded with almond amaretti biscuits and smothered in kirsch and custard
A trifle cheating will still impress your friends with this made-in-moments banoffee pud
These cherry and almond desserts will really impress your guests. The amaretti biscuits give it a special touch
Two dessert classics are transformed into one unbeatable dish. The set custard layer and raspberry jelly topping make it a real showstopper
Everyone's favourite layered dessert gets a smart makeover - custard, raspberry, jelly and cream in a neat terrine
A quick and impressive make-ahead dessert with Baileys for grown-ups, or use extra toffee sauce for kids
This dish is inspired by trifle and tiramisu, taking some of the best elements of each
James Martin's indulgent trifle won't keep you in the kitchen for long but will impress guests at your next get-together
The perfect end to a Boxing Day banquet, John Torode's dessert combines an Italian classic with British seasonal fruit
Try making double the amount of fruit and oatmeal, and serving for breakfast with yogurt
A twist on the Scottish classic, with crunchy flapjack-style toasted oats
Angela Nilsen discovers a lighter way to serve this ever-popular dessert
