Jenny Flynn’s Humble Christmas Trifle – Faithlegg

Jenny Flynn’s Humble Christmas Trifle – Faithlegg


byJenny Flynn - Head Chef at Faithlegg House Hotel & Golf Resort


Jenny Flynn is the award-winning head chef at Faithlegg, a hotel buried deep in the quiet Waterford countryside, but very close to the sights and shop Read More
Prep Time

15 Minutes

Cooking Time

25 Minutes


4-6 People


For the jelly base:

  • 1 large tin of black cherries strain and keep stock 400ml
  • A good pinch of ginger and mixed spice
  • 1 clove and 1-star anise
  • 300g chocolate sponge
  • 3 leaf’s gelatine

For the custard

  • 1 Vanilla pod,
  • 600ml cream,
  • 150g castor sugar,
  • 4 large free-range egg yolks


  • 600ml freshly whipped cream
  • fresh cherries chocolate shavings


Good Food Ireland Voucher


To make the jelly base

  1. Allow the gelatine to bloom in ice-cold water
  2. Warm the syrup with the spices
  3. Cube the sponge and put it in the base of the trifle mould with cherries
  4. Put softened gelatine in the syrup a little bit of sherry or crème de cassis can be added if you like it
  5. Strain over the sponge and allow to set in the fridge

To make the custard 

  1. Boil the cream, beat the egg yolks sugar, and scraped the vanilla pod together until light and fluffy
  2. Pour over some of the boiled creams continue whisking until all cream has been added then return to
    heat and heat gently until coats the back of a spoon
  3. Strain and allow to cool before pouring on the set jelly
  4. Whisk the cream and put it on top of the custard
  5. Leave in the fridge overnight to see allow layers to set together
  6. Garnish with fresh cherries mint and chocolate

This is a base for any trifle if you don’t like cherries as the base you can use strawberry or any fruit. Jenny loves cherries, especially around Christmas, you can also add chocolate to the custard mixture you have endless ideas with this one.


View Our Christmas Gifts

You may also like

  • Darina Allen’s Christmas Chocolate Yule Log

    Darina Allen's Yule Log is the perfect addition to a traditional Christmas celebration. This is just one of many, many recipes that world renowned chef Darina has created. Students from all over the world flock to her Ballymaloe Cookery School to soak...
  • Irish Seafood Chowder

    Bill Kelly is the fourth generation to head up this hotel, and we think it really sums up Rosslare. It has been such an integral part of this beachside location and now International Europort since 1895, that to imagine the place without it is unthinkable....
  • Tips for Cooking Irish Hereford Prime Steak

    Farmer-led and owned, Irish Hereford Prime was founded in 1997 with the aim of promoting Irish Hereford Beef as a premium brand associated with quality and produced with sustainable methods. Since is formation, Irish Hereford Prime has gained a reputation...