Andy Bowdy is the city’s pastry-chef king. When he’s not adding to his impressive sneaker collection, or whipping up another dacquoise in his cake castle Saga in Enmore, he’s gifting us the best multi-layered Christmas dessert of all: trifle.

The 20-serve desserts were a hit last year, so he’s decided to relive the glory days of 2017 once more, even if they take an impressive two hours to assemble.

There’s the return of the “Ted” (name after Bowdy’s grandfather) – a Black Forest cake and chocolate-fudge cake combo, which is also layered with white chocolate mascarpone, sour cherry compote, Nutella cremeux, candied hazelnut, a cherry and bourbon soak, choc-hazelnut crumb and fresh cherries.

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“They’ve got everything – booze, cake, fruits, chocolate, custards,” says Bowdy.

This year he’s also added two new trifle flavours: the “Philly” (it’s got vanilla sponge, maple custard, peach and Bourbon jelly, brown sugar pecans, vanilla chantilly cream, Anzac crumb, peach and rosemary compote, fresh peaches and raspberries); and the “Jacoby’s”, named after the nearby Jacoby’s Tiki Bar. Of course, that one’s big on the tropical flavours: pineapple, coconut and passionfruit in many forms (jelly, curd and custard). It’s also got vanilla sponge, vanilla chantilly cream and milk crumb.

“I wanted to do something that evoked my past, something I grew up with,” says Bowdy. “I get a lot of cake orders around this time and wanted to make something people can travel with, take and share. The glass bowl helps with that.”

The trifles are $195 each and are presented in a 20-centimetre glass bowl (to keep).

Orders can be placed at andybowdypastry.com and collected from Saga up until December 24.

Really love trifle? Messina is doing one, too.