Christmas trifamisu

Today, I am sharing with you my 4 lovely creations representing the 4 seasons in Australia. Let’s turn these summer heat into Crafty ideas, put a personal touch on your desserts that doesn’t have to involve hours slaving over the hot stove using fruits, jelly and cream to stay cool and calm in the kitchen.

It’s a twist of trifle and tiramisu, to call my own. I found the Italian Savoiardi: lady fingers cookies despite the heat at a supermarket to cool myself down. I love both trifle and tiramisu. So, I decided to create and combine both to be one dessert.

Tiramisu method: I soaked Savoiardi cookies in strong strength coffee with Kahlua as the base. Followed by a layer white egg, mascarpone, yolk and honey cream; it gives a yellow colour, mellow sweetness when combined with Marsala wines.

Trifle method: a layer lime jelly, followed by banana slices and Savoiardi instead of sponge cake. Then top with whipping cream and decorations of fruits and chocolate sprinkles or cocoa powder. Be thankful, to have colourful and delicious dessert to cool down and enjoy it.


100 ml strong Nescafe instant coffee
2 Tbs Kahlua or coffee liqueur
10-12 Savoiardi biscuits or fine sponge fingers
2 large egg whites
1 large yolk, (OPT)
250 g mascarpone cheese
2 Tbs honey
2 Tbs Marsala wine
1 1/2 Tsp cream of tatar (OPT)
2 large bananas, slice thinly
1 packet aeroplane jelly
Cocoa powder
Chocolate sprinkles
Raspberries Whipping cream

Raspberry coulis

200 g raspberries
4 Tbs castor sugar
1/8 c water
1/8 Tsp salt
1/2 Tbs lime juice
1/2 Tsp Cosmopolitan


Make lime jelly according to instruction and set in fridge to set it one day in advance.

The following day make your coffee and pour it into a heatproof jug, adding the Kahlua, then leave it to cool for 15 minutes.

Slides 4 Savoiardi, soaking it and then break into pieces with a spoon. Next spoon into each glass equally, then pour the cooled remaining coffee mixture over them. Press down gently, making sure biscuits are soaked all over.

I accidentally drop the yolk into the white and I don’t want to waste the eggs. I still beat the eggs though it’s not peak forms, I then added cream of tatar with hope to get some stiffness. Then set aside in fridge to cool and thicken a bit.

Pour out mascarpone into another bowl, add honey with Marsala. Beat with the same whisk until smooth. Fold in the egg mixture, a third at a time. Spoon this mixture over the soaked Savoiardi in each glass and tip the glass so it slides to the side of each glass. Then spoon the set jelly over followed by bananas slices. Let these stand in fridge overnight.

2-3 hours before serving, make the coulis: place raspberries, castor sugar, water, salt in a small pot, simmer until sugar dissolved. Do not stir and boil. Just swirl the pot. Make sure raspberries soften a bit about 4 minutes.

Transfer to blender and make a smooth puree. Use a strainer and gently push through the mesh into a bowl. Discard seeds. Then put in fridge for 1-2 hours before serving.

For the first picture, I bring out the glass with jelly and banana on top. In it, I then add whipping cream and some chocolate sprinkles to represent Winter.

The second glass with jelly and banana on top. I added some more Savoiardi soaked in coulis and fresh raspberries, raspberry coulis, whipping cream and then dust with cocoa, pushing it through a strainer mesh, just before serving, plop 3 more raspberries to represent Spring.

Third glass with jelly and banana on top. I decided to add some more Savoiardi pieces, drizzle some coulis and add fresh raspberries, whipping cream and chocolate sprinkles with raspberry coulis and one raspberry as Autumn.

The fourth glass with jelly and banana on top. As you can see its flat and melted represent Summer. I added some more fresh raspberries, raspberry coulis and cocoa powder pushing it through a strainer, just before serving.

Note: You can use any jelly flavour, any seasonal fruits and any decorations of your choices. You can use a big trifle bowl or wine glasses.

You can omit yolk and tatar cream. I added for yellow colour cream to make it looks like custard. Then it won’t be stiff peak, so I added cream of tatar to help make it firm and place in fridge.