Very berry trifle
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Very berry trifle

By Sarah Cook

Layers of mascarpone, custard, cherry conserve, mixed berries, Madeira cake and sherry – who doesn’t love a trifle?

  • Ready in 20 mins + chilling
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 708
  • fat 48.2g
  • saturates 28.9g
  • carbs 59.7g
  • sugars 51.1g
  • fibre 2g
  • protein 7.1g
  • salt 0.5g

Ingredients

  • 500g pack frozen mixed berries, we used summer berry mix, defrosted
  • 150g red cherry jam
  • 300-350g Madeira cake, cut into roughly 3cm cubes
  • 500ml tub custard
  • 250g tub mascarpone
  • 5 tbsp caster sugar
  • 400ml double cream
  • 3 tbsp sherry
  • berries, grated chocolate or rose petals, to decorate

Method

  1. Mix the berries and cherry jam together, and spoon into your trifle bowl. Scatter over the Madeira cake and push down a little into the berries.

  2. Put the custard, mascarpone and 3 tbsp sugar in a bowl together and beat until smooth, then dollop all over the trifle. Put the double cream, remaining 2 tbsp sugar and sherry in a bowl and beat until soft peaks form. Cling film both the trifle bowl and cream and chill until ready to serve. You can do this up to 24 hours in advance.

  3. To serve, spoon the sherry cream all over the trifle, then scatter with your favourite decoration.

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