There's always room for dessert, especially one as gorgeous and delicious as a traditional trifle. Make one even better with some excellent festive alcohols.

Put the double cream and vanilla in a bowl and sift the icing sugar ... pile on top and toast lightly using a chef’s blow torch. To make the trifle extra indulgent, you can fry the Christmas ...

Pass through a sieve and remove the vanilla pod. Cover the surface with baking paper to prevent a skin forming while the custard cools. To assemble the trifle, start by layering pieces of the ...

Stir in butter, vanilla and salt. Press plastic wrap onto ... Fold chilled pastry cream into whipped cream. Assemble the trifle: Spread one quarter of the cream mixture evenly across the bottom ...

If using vanilla extract, stir it in now ... Cut into slices and use to line the bottom and the lower sides of a large glass trifle dish. Drizzle generously with the sherry.

If you use trifle sponges, sandwich them in pairs. Next, make the egg custard. You will need 500ml. Whisk the eggs with the sugar and vanilla extract. Heat the milk to the 'shivery' stage and add ...

icing sugar and vanilla together, do not over whip. Pile into the set trifle. Sprinkle with plenty of grated chocolate and decorate with piped cream, cherries and nice long spears of angelica.

Chill really well, best overnight. 5. When ready to serve, whip the double cream, icing sugar, vanilla together, do not over whip. Pile into the set trifle. Sprinkle over plenty of the grated ...

For those special times, such as to go with the Christmas Pudding ot trifle replace half of the milk with single cream. Use a vanilla pod for the vanilla flavouring if you prefer. Simply split the ...