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Easy trifle

 


Method 1

Ingredients

For the base

500g/1lb 2oz frozen summer fruit (raspberries, blackberries, strawberries, blackcurrants and redcurrants work well)

50g/2oz caster sugar, or more to taste

2 tbsp blackcurrant or raspberry liqueur (cassis or Chambord)

500ml/18fl oz cloudy apple juice

5 sheets leaf gelatine

250g/9oz Madeira cake

For the custard

250g/9oz mascarpone

500ml/18floz ready-made vanilla custard

For the topping

300ml/½ pint whipping cream

handful toasted almonds or hazelnuts, to serve

Method

Put the fruit into a saucepan, add the sugar, then cook gently until the sugar has dissolved and the liquid is slightly syrupy. Remove half of the berries and juice to a bowl, stir in a tablespoon of cassis, then set aside to cool.

Add the apple juice to the fruit in the pan, and bring to a simmer. Taste the fruit, and add a little more sugar if necessary. Remove from the heat, and add the remaining cassis.

Soak the gelatine leaves in a bowl of cold water for five minutes, until soft and floppy. Lift the gelatin from the water and squeeze out the excess liquid. Add to the fruit in the pan and stir until the gelatine has completely dissolved. Remove from the heat, and transfer the jelly mixture to a bowl. Allow to cool, then chill in the fridge until the mix has set to a softly wobbling jelly.

Cut the madeira cake into 1cm/½in slices. Give the fruity jelly a stir - it should be softly set. Layer the cake, jelly, fruit and juice in the bottom of a trifle dish (roughly 20cm/8in diameter).

For the custard layer, put the mascarpone into a large bowl then add the custard. Whisk together until creamy and smooth. Spoon the custard over the fruit and sponge.

Whip the cream until soft peaks form when you remove the whisk from the mixture. Spoon the cream over the top of the trifle, starting from the outside and working in. This will avoid the cream sinking into the custard.

Chill the trifle for an hour before serving. Finish with a scattering of toasted almonds.

Recipe tips

If you want to make homemade Madeira cake and homemade custard, Mary Berry can show you how.


Method 2

🍓 Easy Trifle Recipe (Serves 6–8)

🧾 Ingredients

Sponge layer:

1 Swiss roll (jam-filled) or sponge fingers/ladyfingers

2–3 tbsp sherry, fruit juice, or berry liqueur (optional)

Fruit layer:

1 can of fruit cocktail, peaches, or berries (drained)

OR 300–400 g fresh fruit (strawberries, raspberries, bananas, etc.)

Jelly layer (optional but traditional):

1 pack fruit-flavoured jelly (e.g. strawberry or raspberry)

300 ml boiling water + 300 ml cold water

Custard layer:

500 ml ready-made custard

(or make your own with custard powder or from scratch)

Cream layer:

300 ml double cream, whipped to soft peaks

1 tbsp icing sugar (optional, for sweetening)

Toppings (optional):

Grated chocolate, crushed flake, toasted nuts, fresh fruit, or sprinkles

🥣 Instructions

Prepare the base

Slice Swiss roll and layer at the bottom of a glass trifle dish.

Drizzle lightly with sherry or juice to soak. Add fruit on top.

Add jelly (if using)

Prepare jelly according to pack instructions. Let it cool slightly, then pour over the sponge/fruit.

Chill until set (about 1–2 hours).

Add custard

Spoon the custard evenly over the jelly layer (or directly over fruit if skipping jelly).

Whip and top with cream

Whip cream until soft peaks form, then spread or pipe over the custard.

Decorate and chill

Top with chocolate shavings, nuts, or fruit. Chill for at least 1 hour before serving.

📋 Ingredient Summary

Layer Ingredients

Sponge 1 Swiss roll or sponge fingers

Soaking liquid 2–3 tbsp sherry or juice (optional)

Fruit 1 tin fruit cocktail or ~350 g fresh

Jelly 1 pack (optional)

Custard 500 ml

Cream 300 ml double cream, whipped

Toppings Chocolate, nuts, sprinkles, etc.

✅ Tips & Variations

Kids’ version: Skip the alcohol and use fruit juice or jelly only.

No jelly?: Just use soaked sponge + fruit + custard + cream.

Make ahead: Best chilled for several hours or overnight.

Flavour twist: Use lemon curd, chocolate custard, or caramel sauce between layers.

Mini trifles: Layer in individual glasses or jars for easy serving.



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