🇲🇹 Malta: Aunty Stella’s Christmas Trifle

This delectable trifle will is a delightful end to any holiday meal—both by taste, and by looks!

“As a child I always looked forward to Christmas Day for two reasons, one was to open my Christmas presents and the other was to taste my Great Aunty Stella’s Christmas Trifle. I hope you also enjoy this.”

-Godfrey Xuereb, Ambassador of Malta
For the full experience, play this traditional tune while prepping the recipe!

🇲🇹 Malta: Aunty Stella’s Christmas Trifle

Servings 4
Prep Time 20 minutes
Cooling Time 2 hours


  • Cooked sponge cake
  • 1 packet strawberry Jell-O 3 ounces
  • 1 ¼ cups ricotta cheese
  • 1 ¼ cups heavy cream
  • 1/2 cup sugar
  • Any liqueur of your choice
  • Candied cherries
  • Walnuts or roasted almonds


  • 1 ¼ cups sugar
  • 2 ½ cups whole milk divided
  • 1/3 cup custard powder


  • Begin by preparing the custard. Add the sugar and 2 cups of the milk to a small saucepan. Heat on medium until it starts to boil.
  • Dilute the custard powder in the remaining 1/2 cup of milk and add it to the boiled milk. Cook for a few minutes, stirring constantly. Remove from heat and leave it to cool.
  • Slice the sponge cake thickly and cover the bottom of a large serving dish with the cut slices.
  • Prepare the strawberry Jell-O following the instructions on the packet, but using only two thirds of the amount of water indicated. Pour the Jell-O mixture over the sponge cake slices and let them soak.
  • Once the sponge cake is well soaked with the Jell-O, spread the custard on top. Place in fridge until the custard sets.
  • Cream the heavy cream and ricotta cheese in a mixing bowl. Add the sugar and your chosen liqueur. Mix well.
  • Spread the ricotta mixture over the custard.
  • Decorate with cherries and walnuts or roasted almonds.
  • Chill in refrigerator for 1-2 hours before serving.

Did you make this recipe? Post a pic with #EUHolidayCookbook and let us know how it went!

Created by the European Union Delegation to the United States © Copyright 2022. All rights reserved.