Trifle is to Christmas dessert what Brussels sprouts are to the main course but, as far as we’re concerned, it deserves to be the hero of this year’s Christmas dinner.

And whether you like it the traditional way as Grandma used to make it, or you fancy making it sparkle just a tiny bit more with the addition of figs, pears and rosé, you’ll be sure to find something that satisfies every guest’s taste.

This article first appeared on Australian Women’s Weekly Food and has been reproduced and edited with permission.