1. Skip to Menu
  2. Skip to Content
  3. Skip to Footer>

Berry Topped Eggnog Trifle

Written by Florence Heeman

PDFPrintE-mail

This recipe has a preparation time is only 10 minutes but must be chilled for 4 hours or overnight.  Time to cook eggnog custard is 10 minutes and stand time on this ingredient item is 10 minutes.

Servings: 10

Ingredients:

  • Berry Topped Eggnog Trifle Recipe1 envelope unflavored gelatin
  • 3 tbsp (45 mL) water
  • 2 cups  (500mL) whipping cream
  • 1-cup (250 mL) eggnog
  • 1/2-cup (125 mL) sugar, white or brown
  • Large pinch of salt
  • 1/2 tsp. (2.5 mL) freshly grated nutmeg & 1/2 tsp (2.5 mL) brandy extract OR 1/2 tsp. (2.5) vanilla
  • ***3/4-cup (200 mL) strawberry or raspberry freezer jam OR Heeman Sundae Sauce
  • *Star-shaped cookies, sprinkled with icing sugar or nutmeg

Instructions:

  1. For the eggnog Custard, in a small bowl stir together the gelatin and water. Let stand 5 minutes.
  2. Meanwhile, in a medium saucepan combine the whipping cream, eggnog, nutmeg and brandy extract OR vanilla, sugar and salt.
  3. Remove from heat. Stir in gelatin mixture. Cool slightly, about 10 minutes; stirring occasionally (stirring prevents the gelatin from sinking to the bottom)
  4. Immediately pour into dishes as directed in Layer 1.

TRIFE ASSEMBLY:

LAYER 1 Divide Eggnog Custard among ten 6-oz. coffee cups, teacups or small dishes.   Loosely cover with plastic wrap to prevent crusting.  Refrigerate about 2 hour, until set.

LAYER 2 Spoon berry sauce into each cup or bowl, spreading to cover custard. Refrigerate 2 hours or overnight.

LAYER 3 To serve, top each mini trifle with a star-shape linzer, sugar or shortbread cookie just prior to serving.  Nutmeg or icing sugar can be sprinkled onto cookies.

Tips:

  • I often use the Heeman Jam Sandwich Cookies recipe, just omitting the Jam and last instruction point #9 where you sandwich together the cookies with jam.  Sugar cookie or shortbread work well too. If pressed for time you can purchase cookies for top.
  • If you do not have freezer jam or sundae sauce you can take 1 cup of fruit, fresh or frozen and make your own topping.  Mash fruit in bowl with sugar to taste and let sit for 10 minutes. Reserve 2 tbsp. of juice and mix with 2 tsp. of cornstarch. Slowly bring fruit, cornstarch and a sliver of butter and 1 tbsp. of lemon to a boil to thicken the crushed fruit. Let cool before topping eggnog custard.