Individual champagne jelly Christmas trifles

Want a stress free dessert? This trifle recipe is the answer! 

Course Dessert
Cuisine England
Keyword champagne jelly, Christmas dessert, mini trifle
Prep Time 15 minutes
Cook Time 5 minutes
Jelly Setting Time 4 hours
Total Time 20 minutes
Servings 8 people
Calories 613 kcal
Author Nicolas


Champagne jelly

  • - 500ml of champagne
  • - 125g of sugar
  • - 6 sheets of gelatine this is a guideline, but different brands for gelatine may differ slightly in ratio, so read the packet instructions when you buy your gelitine, and from there you can find out how many gelitine leaves to use for 500mls.


  • - 500g of any cake you fancy I wen't with a cheap lemon loaf cake

Whipped baileys cream

  • - 500mls of cream
  • - 5 tablespoons of baileys
  • - 3 and a half tablespoons of icing sugar

Berry compote

  • - 500g of frozen berries plus an extra handful or two to decorate with
  • - 4 tablespoons of sugar
  • - 1 half of a lemon juiced


Champagne jelly (do this step at least 4 hours in advance as the jelly will need time to set)

  1. Put your gelitine leaves in a bowl of cold water. Add your champagne to a pot or pan, bring to a boil then reduce the heat and simmer for a couple of minutes until all that sugar dissolves and you end up with a syrup. Turn the heat off, take your softened gelitine leaves and squeeze out the excess liquid then add to your hot syrup. Stir through until those gelitine leaves have dissolved, transfer the liquid to a bowl and place in the fridge for 2-4 hours until it sets into a jelly.

Berry compote

  1. Put your frozen berries, sugar and lemon juice in a pan, Bring the mixture to a boil, reduce the heat and then simmer for about 3-4 minutes until you have a nice dark and slightly jamified berry mixture. Set aside to cool.
  2. Place the extra berries into a plate lined with kitchen paper to defrost. These will be used as garnish.

Whipped bailey's cream

  1. Whisk the cream in a bowl and stop as soon as the cream is thick and smooth. Next, add your baileys and sift in your icing sugar getting rid of any lumps. Then just use a spatula or wooden spoon to gently stir through. Place in the fridge for the time being until you are ready to construct your trifles.


  1. Tear and break your cake up into little pieces that will fit nicely into your glasses.


  1. Once everything is ready it's time to construct your trifles. Spoon some the berry compote mixture in your desired glasses for your first layer.
  2. Add in some of your cake mixture for your second layer.
  3. Get those berries that you thawed out earlier, then add a few placing them up against the glass so it makes a nice presentation.
  4. Spoon in some of the baileys cream as your next layer.
  5. Add a few more of those thawed berries.
  6. Spoon in 3-4 nuggets of the champagne jelly as the final layer.
  7. Place in the fridge until ready to be served.

Recipe Notes

Nutrition Facts
Individual champagne jelly Christmas trifles
Amount Per Serving
Calories 613 Calories from Fat 223
% Daily Value*
Fat 24.8g38%
Saturated Fat 11.2g70%
Cholesterol 82mg27%
Sodium 297mg13%
Potassium 210mg6%
Carbohydrates 84.3g28%
Fiber 2.4g10%
Sugar 40.5g45%
Protein 5.1g10%
Calcium 90mg9%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.