Berry Trifle
Trifle is a dessert that shows everything at once: layers of sponge, berries and white cream stacked in a glass bowl. Rather than cooking custard, we whip mascarpone with cream, so the whole thing takes half an hour of work. The sponge drinks up the berry juices and turns moist and cake-like, while the fresh berries on top bring a little tang.
- Prep
- 30 min
- Rest
- 2 h
- Total
- 2 h 30 min
- Servings
- 8
- Level
- Easy
- Per serving
- 420 kcal
Ingredients
For the berries
For the cream
For the base
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What to use instead
Use ladyfingers or leftover pound cake instead of sponge, and swap the orange juice for cold tea or a splash of berry liqueur.
Makes: 1 bowl (2 l / 2 qt), 8 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Macerate the berries
Halve or quarter the strawberries and mix with the raspberries and blueberries. Set aside a quarter of the berries for the top, sprinkle the rest with the sugar and leave for 15 minutes to release their juices.
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Step 2: Whip the cream
Briefly beat the cold mascarpone with the powdered sugar and vanilla until smooth. Pour in the cold cream and whip together for 2–3 minutes to soft, steady peaks — stop as soon as it holds its shape.
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Step 3: Cube the sponge
Cut the sponge into 2–3 cm (1 in) cubes.
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Step 4: Mix the soaking juice
Pour the juices from the berries into the orange juice and stir.
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Step 5: Layer the trifle
Put half the sponge in a 2 litre glass bowl and drizzle with half the juice. Add half the macerated berries, then half the cream, pushing it to the sides so the layers show. Repeat the layers.
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Step 6: Chill the trifle
Cover and chill for 2–4 hours so the sponge soaks through and the layers settle.
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Step 7: Top with berries
Right before serving, pile the reserved fresh berries on top. Serve with a big spoon, scooping down through all the layers.
Tips & variations
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Tip
Slightly stale sponge is actually better: it soaks up more juice without going mushy. Dry fresh sponge in a 150 °C (300 °F) oven for 10 minutes.
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Swap
Use ladyfingers or leftover pound cake instead of sponge, and swap the orange juice for cold tea or a splash of berry liqueur.
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Variation
In winter, use frozen berries: thaw them with the sugar and use all the released juice for soaking.
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Storage
Trifle is best on the day it is made, but keeps covered in the fridge for up to 24 hours.
Nutrition
| 1 serving | Whole dish 8 servings | |
|---|---|---|
| Energy | 420 kcal | 3,360 kcal |
| Protein | 5 g | 40 g |
| Fat | 27 g | 216 g |
| Carbohydrates | 37 g | 296 g |
Approximate values calculated from standard ingredient data.
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