Eggnog Christmas Trifle in Individual Glasses

Eggnog Christmas Trifle

Eggnog cream, golden cake, and cherry compote form visible layers in six clear stemmed glasses. Vanilla instant pudding makes a filling thick enough to hold the layers, while a short simmer turns frozen cherries into a glossy, spoonable compote.

Cool the cherries completely before assembling the trifles, then chill the glasses for at least 4 hours. The cake will soften slightly as it rests. Add the whipped cream and almond slivers just before serving.

Ingredients for Eggnog Christmas Trifle

• 2 cups frozen pitted cherries (280g)
• 1/4 cup granulated sugar (50g)
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 package vanilla instant pudding mix, about 3.4 ounces (96g)
• 1 1/2 cups cold eggnog
• 1/2 cup cold whole milk
• 1 1/2 cups cold heavy whipping cream, divided
• 2 tablespoons powdered sugar (15g)
• About 12 ounces plain sponge cake or pound cake, cut into 1/2-inch cubes (340g)
• 2 tablespoons slivered almonds

How to Make Eggnog Christmas Trifle

1. Cook the cherries: Combine the cherries and granulated sugar in a small saucepan over medium heat. Stir the cornstarch and water together until smooth, then add to the pan. Once the cherries bubble, reduce the heat to medium-low. Simmer uncovered for 8 to 10 minutes, stirring occasionally. Start checking after 6 minutes; the cherries should be soft and the glossy syrup thick enough to coat a spoon.
2. Cool the compote: Let it cool completely, about 30 minutes depending on room temperature. Refrigerate it if needed. Cut the cake into 1/2-inch cubes, and make sure it is fully cool before layering.
3. Make the eggnog filling: Whisk the pudding mix with the cold eggnog and milk until thickened. In a separate bowl, whip 1/2 cup of the heavy cream to soft peaks. Gently fold it into the pudding until no large streaks remain.
4. Layer the glasses: Divide the cake, filling, and cooled compote among six clear stemmed dessert glasses. Add a layer of cake, then filling, then cherries; repeat, leaving room for the topping. Spoon the components in gently so the cake, pale cream, and red cherries remain visible through the glasses.
5. Chill: Cover and refrigerate the glasses for at least 4 hours or overnight. The filling should be set and the cake slightly softened.
6. Finish: Just before serving, whip the remaining 1 cup of heavy cream with the powdered sugar to soft-to-medium peaks. Spoon a generous mound onto each trifle and scatter the almond slivers over the top.

How to Keep the Layers Neat

The cherry compote should be spoonable, not runny, and completely cool before it touches the filling. Warm or loose fruit can blur the layers and soak the cake. Use thickened, cold pudding filling and fully cooled cake; some softening during the chill is expected.

Ingredient Notes

Plain sponge cake or pound cake gives these trifles their light golden cake layers. Vanilla instant pudding is the shortcut that makes the eggnog filling easy to layer; a cooked custard would require a different method. No alcohol is needed for this version.

Make-Ahead and Storage

Assemble the trifles at least 4 hours ahead or chill them covered overnight. Add the whipped cream and almonds close to serving so the topping looks fresh.

Cover and refrigerate leftovers for up to 2 days. The cake has its best texture within the first day. Do not freeze the assembled trifles; the pudding, cake, and whipped cream may change texture.

Nutrition

Approximate nutrition per serving, based on 1 of 6 trifles: 630 calories, 8g protein, 36g fat, and 71g carbohydrates. Per 100g: about 230 calories, 3g protein, 13g fat, and 26g carbohydrates. Values vary with the cake, eggnog, pudding mix, and cream used.