Starry Night Trifle
5 from 1 vote

Starry Night Trifle

Course: Christmas and New Year, Dessert
Prep Time: 25 mins
Cook Time: 4 hrs
Total Time: 4 hrs 25 mins
Servings: 10 people
Author: Anna Bloomfield
A gorgeous show stopper of a dessert, this Starry Night Trifle is a stunning alternative to Christmas Pudding or would be perfect served on Boxing Day.
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  • 3 packets of blackcurrant jelly (to make 1.5 litres)
  • 1 Madeira sponge (or any dense, plain vanilla sponge)
  • 800 ml ready-made custard
  • 300 ml double heavy cream
  • 1 tablespoon caster sugar (superfine sugar)
  • Silver or gold stars or balls to decorate

For the compote

  • 700 g blueberries (fresh or frozen)
  • 2 tablespoons sugar
  • 2 tablespoons lemon juice


  • Make the jelly according to packet instructions. Leave to cool. Pour a little of the jelly into your trifle dish so that it covers the base and comes about three cm up the side of the bowl. Place both the trifle bowl and the remaining jelly (in a jug) into the fridge.

For the compote

  • While the jelly is setting put the berries and a tiny splash of water into a pan and place over a low heat. When the berries begin to burst increase the heat and add the sugar and lemon juice. Simmer gently with the lid off, stirring occasionally, until the compote has thickened slightly and when you drag a wooden spoon through it you can briefly see the bottom of the pan. Leave to cool then chill.

To assemble

  • Slice the madeira cake into 0.5cm deep slices. Using a star shaped cookie cutter* cut out enough stars to span the perimeter of your bowl.
  • When the jelly in the trifle bowl has set and the remaining jelly is very nearly set (about 2-3 hours), place the madeira stars around the edge of the bowl, sliding their bottom point into the jelly to support them. Pour in the nearly set jelly and chill until completely firm.
  • Spoon over the custard and level with the back of a spoon then carefully spoon over the chilled blueberry compote.
  • Whip the cream with the sugar until it forms soft peaks then spoon or pipe to top the compote. Sprinkle over decorations of your choice.
  • Chill until ready to serve.


Ideally the sponge stars will be around half the height of the finished trifle. My stars are just over 6 cm (2½) inches high. If you are scaling the recipe down use a cookie cutter that gives stars that are around 4½ cm (nearly 2 inches) high.


Calories: 342kcal (17%) | Carbohydrates: 47g (16%) | Protein: 6g (12%) | Fat: 15g (23%) | Saturated Fat: 8g (40%) | Cholesterol: 112mg (37%) | Sodium: 242mg (10%) | Potassium: 271mg (8%) | Fiber: 1g (4%) | Sugar: 25g (28%) | Vitamin A: 670IU (13%) | Vitamin C: 8.2mg (10%) | Calcium: 156mg (16%) | Iron: 1.3mg (7%)

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