Although Christmas looks a bit different this year, it is still nice to unpack for a small group. And then this Christmas trifle in glasses is highly recommended to end dinner with! In this blog, I share the complete recipe.
If you look on the bright side, this year’s Christmas dinner with a small group might be a bit more personal with more attention to each other and less washing up ;). Nevertheless, I hope that next year we can ‘just’ celebrate Christmas together again, that we can embrace friends and family again and celebrate Christmas extensively.
But celebrating Christmas with a small group means no less good food. You can still make dinner a party with a glass of bubbly, starter, main course and dessert. And for the latter I have a very nice suggestion namely this trifle with white chocolate mousse, meringue and jam.
A trifle consists of several layers and is best if it has different flavors and textures. My trifle consists of layers of homemade airy white chocolate mousse, crispy meringue foams, biscuits, and fresh fruity jams. Most ingredients are very sweet, which is why I chose Hero Less Sweet Forest Fruit Jam as jam. This jam contains 40% less sugar and is nice and fresh and fruity and keeps the dessert well balanced. In addition, you can taste the fruit flavors such as strawberries, raspberries, and blackberries well in this Hero Less Sweet Forest Fruit Jam, making it ideal to use with desserts, cakes, and cakes. But of course, the jam is also just tasty on bread or cracker. Curious what else you can do with jam? Then check out the Hero Fruit Studio.
I find small-glass trips really ideal because you can easily prepare them and are super fun to serve. On my site, you will therefore find a lot of toes in a glass-like in this blog with 5 x cakes in a glass. I also served the trifle with white chocolate mousse in glasses below, but you can also make this in 1 large bowl or bowl. You can prepare them a little in advance but not too long, otherwise, the meringue and cookies will soften and it’s a shame if you miss that crunch. The white chocolate mousse is quite easy to make yourself, but it is important to take a few tips regarding the melting of the chocolate. I listed them for you, so that’s got to be all right!
Tips for melting (white) chocolate:
- Make sure the water in the pan does not boil, it just needs to be warm enough to melt the chocolate. If the white chocolate gets too hot, it becomes grainy and hard.
- Make sure that the bowl connects to the edges of the pan with water, so that no steam can pass through. This can then hit the bowl, causing moisture to get to the chocolate, which can make it hard. And also make sure that the bowl does not touch the water from below.
- Make sure that the whipped cream you add to the chocolate is warm, because if you add a cold liquid the chocolate can harden.
- If your chocolate has hardened, don’t add water! You can try adding warm whipped cream or a little melted butter little by little and stirring it through with a whisk.
I wish you a very merry Christmas and enjoy it!
Christmas trifle with white chocolate mousse and jam
DESSERT – 40 MIN + TAKE-UP – 4 JARS
25g hard meringue
foams 1 pot
Hero Less Sweet Forest fruit
Jam 8 coffee biscuits
or speculaas 1 tbsp pistachio, unsalted Fresh forest fruits such as berries, blueberries, blackberries and/or strawberries
chocolate mousse: 200g white chocolate
3 egg whites
2 gelatin leaves 250ml whipped cream
First, get started with the mousse. Soak the gelatin leaves in cold water. Melt the white chocolate au bain-marie, in a bowl over a pan of hot water. Read my tips above in the blog. Add 50 ml of warm whipped cream and stir in with a whisk. Then let the squeezed gelatin leaves dissolve in the chocolate sauce.
Beat the egg whites stiffly in a clean bowl and with a clean mixer. And make sure there’s no egg yolk in the proteins. Beat the other 200 ml of the whipped cream lobed with a mixer in a separate bowl. Add the melted chocolate with gelatin to the whipped cream and whisk in. Finally, fold in the whipped proteins.
Divide a little of the white chocolate mousse between the bottom of the glasses. Spread a little jam on this. Crumble the cookies and meringue coarsely and spread a little over the jam along with some fruit. Repeat the layers of white chocolate mousse, jam, biscuits, meringue and fruit again. Garnish the trifle with some chopped pistachio. Let the trifle rise in the fridge for an hour. Prepare up to 3 hours in advance.
Tip: you can also replace the white chocolate with milk or pure.