Raspberry and almond trifle

Its not Christmas without trifle on the table!

  • 35 mins cooking
  • Serves 10
  • Print


  • 2 x 85g (3oz) packets raspberry jelly crystals
  • 500 grams small strawberries
  • 250 grams raspberries
  • 200 grams sponge cake, cut into 3cm (11/4in) cubes
  • ⅓ cup (80ml) sweet sherry
  • 500 grams mascarpone
  • 2 x 500g (1lb) cartons vanilla bean custard (see tips)
  • 600 mL thickened (heavy) cream
  • 2 tablespoons icing (confectioners') sugar
  • 2 tablespoons flaked natural almonds


  • 1
    Make jelly according to directions on packet; pour into a 3-litre (12-cup) glass serving bowl. Cut 250g (8oz) of the strawberries in half; add to the jelly with half the raspberries. Refrigerate for 1 hour or until almost set.
  • 2
    Place cake in a medium bowl, sprinkle with sherry;
    toss to coat.
  • 3
    Beat mascarpone and custard in a large bowl with
    an electric mixer until soft peaks form. Spoon custard mixture over jelly; top with sherry-soaked cake.
  • 4
    Beat cream and half the sifted icing sugar in a large bowl with an electric mixer until soft peaks form.
    Spoon cream over cake.
  • 5
    Serve trifle topped with remaining berries and the flaked almonds. Dust with remaining icing sugar.


We used vanilla bean custard, but you can use any good-quality thick dairy custard you like. You can use orange juice or orange-flavoured liqueur instead of the sherry, if you prefer. The trifle can be made 1 day ahead up to the end of step 3; store, covered, in the fridge.

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