If you’re looking for some sweet inspiration this Christmas, then I have a few delicious ideas for you. Below is my favourite trifle recipe of all. This is the one that has been served from the dessert trolley at Ballymaloe for the month of December since the beginning. Always made in a retro glass trifle bowl so that you can see the delectable swirls of the raspberry jam Swiss roll soaked in sherry, covered with a light vanilla custard and a topping of softly whipped cream. Make this a day in advance for the best result. I promise you, it’s worth every minute of your time.