Holiday Spiced Naan Trifle
Layers of soft spiced naan, fruit, and lightly sweetened cream. It looks festive, tastes light, and doesn’t require baking. Perfect for a holiday table when everything else is already in the oven.
Ingredients
Naan Layer
- 4–5 Panaji Mini Naans, torn into bite-sized pieces
- 2 tbsp butter, melted
- 1 tbsp brown sugar
- ½ tsp cinnamon
- Pinch of salt
Fruit Layer
- 2 cups mixed berries or chopped holiday fruit (cranberries, raspberries, pomegranate, orange, apple — any mix)
- 2 tbsp honey or maple syrup
- 1 tbsp orange juice
- Optional: splash of Grand Marnier, brandy, or rum
Cream Layer
- 2 cups heavy cream
- ½ cup mascarpone or cream cheese
- 2 tbsp icing sugar
- 1 tsp vanilla extract
- Optional: 2–4 tbsp custard or eggnog folded in for extra richness
Topping
- Grated dark chocolate or crushed gingersnaps
- A few berries or mint sprigs
Instructions
Instructions
- Toast the naan: Toss the torn naan with melted butter, brown sugar, cinnamon, and salt. Spread on a tray and bake at 350°F for 5–7 minutes until lightly golden. (This prevents sogginess later.)
- Prepare the fruit: Mix fruit with honey/maple, orange juice, and optional liqueur. Let it sit 5 minutes so juices develop.
- Whip the cream: Beat heavy cream, mascarpone, icing sugar, and vanilla until soft, spreadable peaks form. (Fold in custard or eggnog if using.)
- Layer the trifle: In a glass dish or trifle bowl, layer in this order: Toasted naan pieces Fruit + a little of its juices Cream layer Repeat until you reach the top, finishing with cream.
- Top: Sprinkle with grated chocolate or crushed gingersnaps. Add berries or mint if you’re feeling fancy.
Notes
- Do not add the naan while hot — let it cool so the cream doesn’t melt.
- If making ahead, build the trifle up to 4 hours before serving for ideal texture.
- If holding longer than that, add the top layer of naan just before serving so it stays crisp.
