Eggnog Trifle
This creamy Eggnog Trifle layers cubes of pound cake or sponge cake with silky eggnog-spiked vanilla pudding and clouds of lightly sweetened whipped cream, finished with festive nutmeg and cookie or chocolate garnishes. A no-bake make-ahead Christmas dessert that feeds a crowd.
Ingredients
- 1 pound (16 oz) pound cake or sponge cake cut into 1-inch cubes; store-bought or homemade; angel food or vanilla sponge cake also work
- 2-3 tablespoons dark rum or bourbon optional, for brushing the cake; use extra eggnog instead for a no-alcohol version
- 2 tablespoons eggnog for mixing with rum or bourbon when brushing cake (optional)
- 2 boxes (3.4 oz each) instant vanilla pudding mix not cook-and-serve; French vanilla if available
- 3 cups chilled eggnog regular, light, or lactose-free; thin with a splash of milk if very thick
- 1 cup whole milk 2% can be used if needed
- 1 teaspoon pure vanilla extract for eggnog pudding layer
- 1/2 teaspoon ground nutmeg freshly grated if possible; for eggnog pudding layer
- 1/4 teaspoon ground cinnamon optional; adds extra warmth to the pudding
- 3 cups heavy whipping cream very cold
- 1/2 cup powdered sugar sifted; for sweetening and stabilizing whipped cream
- 1 teaspoon pure vanilla extract for whipped cream layer
- 1 pinch salt balances the sweetness of the whipped cream
- freshly grated nutmeg or ground nutmeg for sprinkling on top, optional but recommended
- crushed gingersnap cookies or Biscoff cookies optional, for garnish and crunch
- white chocolate curls or shavings optional garnish
- maraschino cherries or fresh cranberries optional garnish for a pop of color
Instructions
- Cut the pound cake or sponge cake into bite-sized 1-inch cubes. If the cake is very fresh and soft, spread the cubes on a sheet pan and let them sit out for 20–30 minutes so they dry slightly and can better soak up the eggnog pudding.1 pound (16 oz) pound cake or sponge cake
- If using alcohol, stir together the dark rum or bourbon with about 2 tablespoons of eggnog. Lightly brush or drizzle this mixture over the cake cubes. Do not saturate them—you want just a light, flavorful coating, not soggy cake. Skip the alcohol for a family-friendly version and use plain eggnog instead if desired.1 pound (16 oz) pound cake or sponge cake, 2-3 tablespoons dark rum or bourbon, 2 tablespoons eggnog
- In a large mixing bowl, whisk together the instant vanilla pudding mixes, chilled eggnog, and whole milk for 2–3 minutes, until thick and smooth. Whisk in the vanilla extract, ground nutmeg, and ground cinnamon (if using). Let the mixture sit for about 5 minutes to continue thickening until it mounds softly on a spoon.2 boxes (3.4 oz each) instant vanilla pudding mix, 3 cups chilled eggnog, 1 cup whole milk, 1 teaspoon pure vanilla extract, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cinnamon
- In a chilled mixing bowl, combine the cold heavy whipping cream, powdered sugar, vanilla extract, and a pinch of salt. Beat with a hand mixer or stand mixer on medium-high speed until soft peaks form, then continue just until medium to firm peaks hold their shape while still looking soft and glossy. Do not overwhip or the cream will become grainy.3 cups heavy whipping cream, 1/2 cup powdered sugar, 1 teaspoon pure vanilla extract, 1 pinch salt
- Gently fold about 1 cup of the whipped cream into the eggnog pudding mixture using a spatula, turning the bowl as you go. Fold just until combined to keep as much air as possible. This creates a lighter, mousse-like eggnog layer.2 boxes (3.4 oz each) instant vanilla pudding mix, 3 cups chilled eggnog, 1 cup whole milk, 1 teaspoon pure vanilla extract, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cinnamon, 3 cups heavy whipping cream
- In a large trifle bowl or clear glass bowl, add an even layer of cake cubes to cover the bottom, allowing for a few small gaps. Spoon about one-third of the eggnog pudding mixture over the cake and gently spread it to the edges.1 pound (16 oz) pound cake or sponge cake
- Spread a layer of whipped cream (about one-third of the remaining whipped cream) over the eggnog pudding. Repeat the layers—cake cubes, eggnog pudding, whipped cream—aiming for about three sets of layers, depending on the height of your bowl. Finish with a generous final layer of whipped cream on top.1 pound (16 oz) pound cake or sponge cake, 2 boxes (3.4 oz each) instant vanilla pudding mix, 3 cups chilled eggnog, 1 cup whole milk, 1 teaspoon pure vanilla extract, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cinnamon, 3 cups heavy whipping cream
- Right before chilling, sprinkle the top layer of whipped cream with freshly grated or ground nutmeg. Add crushed gingersnap or Biscoff cookies, white chocolate curls, and/or a ring of maraschino cherries or fresh cranberries around the edge for decoration, if desired.freshly grated nutmeg or ground nutmeg, crushed gingersnap cookies or Biscoff cookies, white chocolate curls or shavings, maraschino cherries or fresh cranberries
- Cover the trifle bowl loosely with plastic wrap and refrigerate for at least 4 hours and up to 24 hours. This chilling time allows the cake to absorb some of the eggnog pudding and lets the flavors meld.
- Keep the trifle chilled until serving. Scoop down through all the layers with a large spoon so each portion includes cake, eggnog pudding, and whipped cream. Serve cold.
Notes
Servings & Timing: Yield 10–14 servings depending on portion size and how many other desserts are offered. Prep time is about 25–30 minutes, plus 4–24 hours of chilling time.
Variations: Use gingerbread or spice cake for a Gingerbread Eggnog Trifle, add sliced strawberries or raspberries for a Berry Christmas Trifle, or use chocolate cake and mini chocolate chips for a Chocolate Eggnog Trifle. For a boozy version, brush the cake with rum, bourbon, or brandy and add 1–2 tablespoons to the eggnog pudding. For a lightened-up trifle, use light eggnog, 2% milk, and a mix of regular and light whipped topping. For gluten-free, use gluten-free cake and verify that the pudding mix is gluten-free.
Storage: Store covered in the refrigerator for up to 3 days; the texture is best within 24–36 hours. By day 3 the cake becomes very soft and pudding-like. Freezing is not recommended for guests as the pudding and whipped cream can separate, but leftovers may be frozen in individual containers for up to 1 month and thawed overnight.
Make-Ahead: Ideal to assemble 1 day ahead and chill overnight. For a 2-day head start, prepare the pudding and cut the cake 1–2 days ahead and store separately, then assemble the night before serving. Add crunchy garnishes (cookies, chocolate curls) shortly before serving so they stay crisp.
Love this recipe?Follow us at @Recipecs for more