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A Trifle for Christmas

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Being from the South, I know one thing for sure: every big meal has to end with dessert. And not just any dessert—it has to be delicious, plentiful, and the kind that leaves everyone talking. We’re especially partial to pound cakes, banana puddings, and trifles. So, when I first met my future husband and began attending his family holiday gatherings in New Jersey, I knew this was one tradition I could bring to the table.

Since 2011, it’s become my personal holiday mission: no Christmas is complete without a show-stopping trifle to match the festive feast. My husband’s family has an incredible Christmas tradition—each year, they choose a different cuisine to center the holiday meal. Over the years, we’ve enjoyed homemade sushi and udon bowls, Southern fried chicken with all the fixings (a theme I proudly picked), and even a classic holiday spread.

For every theme, there’s been a trifle to match. For an Italian dinner, I whipped up a tiramisu trifle. When we had a traditional Christmas feast, it was a pumpkin pie and gingerbread trifle. One year, the family opted for French cuisine, complete with beef bourguignon, and I created a crème brûlée trifle with raspberries and vanilla genoise.

This year, the theme is German, and I’m thrilled to dive into a Black Forest trifle. Layers of rich chocolate cake, kirsch-soaked cherries, and pillowy whipped cream—it’s the perfect sweet finale to a hearty German feast.

For me, these trifles are more than dessert—they’re a way of sharing a little bit of my Southern roots and adding a personal touch to a beloved family tradition. And no matter the cuisine, one thing remains the same: Christmas wouldn’t be Christmas without a trifle on the table.

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