Whether you're looking for a statement piece for the dining table, a Christmas centrepiece or a gift, we've rounded up the ...

Step 5 – Assemble the trifle. In a glass trifle bowl, layer half the cake cubes followed by half the pudding mixture. Repeat ...

Pipe blobs of cream around the edge of the trifle bowl. Halve the reserved apricots, then slice thinly. Cut each cranberry into three small pieces. Put a piece of apricot and a piece of cranberry ...

Cut the sponge cakes in half and use to line the base of a medium-sized trifle bowl. Dot about half of the raspberries over the top of the sponges and then spoon half of the jelly over the top.

Remove from the heat and whisk for another minute. Set aside to cool Layer half of the sponge into a trifle bowl. Spoon the raspberry compote over the sponge allowing any juices to coat the sponge.

In a large bowl, whip heavy cream to stiff peaks. Fold chilled pastry cream into whipped cream. Assemble the trifle: Spread one quarter of the cream mixture evenly across the bottom of a trifle dish.

If you use trifle sponges, sandwich them in pairs ... and use these to line the bottom of a 3 pint (1.7 litre) glass bowl, sprinkling generously with sherry as you go along.

Phil’s taking us down memory lane with a classic dessert of white chocolate trifle with a Christmas twist ... place half in the bottom of a large bowl, then sprinkle with the sherry.

For those special times, such as to go with the Christmas Pudding ot trifle replace half of the ... sugar and cornflour into a fairly large bowl and whisk together. Gradually pour the hot milk ...