Three ways with Trifle

clock 30 minutes + 10 minutes bowl Serves 6


  • 500 g fresh berries
  • ¼ cup icing sugar
  • 1 bakery sponge cake
  • 500 mls custard
  • 250 mls cream lightly whipped
  • Mint leaves to garnish
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  • 1. Place 200g of the berries into a food processor with the icing sugar and blitz to combine. Strain through a sieve to remove the pips.

  • 2. Spoon the puree into the base of 6 glasses. Break the sponge cake into bits and place a layer carefully on the purée, drizzle over some sherry, then spoon a layer of custard, followed by a layer of berries.

  • 3. Continue the layering to the top of your glasses. Finish with whipped cream. Cover and refrigerate until needed. Decorate the top with a few berries and mint leaves.


  • 500ml custard

  • 1 store bought sponge cake

  • 2 bananas, sliced in to rounds

  • 250ml cream, lightly whipped

  • 1 cup store bought chocolate and/or caramel sauce

  • Grated milk chocolate, to serve

  • Use the method above, but omit the berries and layer the glasses with custard, sponge, bananas and your favourite caramel and/or chocolate sauce. Top with a blob of whipped cream and some grated chocolate or banana slices.


  • 1 store bought bakery jam roll

  • 500g fresh berries, plus extra for garnish

  • ½ cup icing sugar

  • 250ml cream, lightly whipped

  • 500ml custard

  • ½ cup sherry, marsala or brandy

  • Mint leaves to garnish

  • 1. Line a 20cm tin with plastic wrap.

  • 2. Thinly slice (1/2 cm) a bakery jam roll, lining the bottom and sides of the tin and reserving some for the top.

  • 3. Puree berries with icing sugar, then put through a sieve to remove the pips.

  • 4. Fold whipped cream and puree into the custard.

  • 5. Sprinkle the sherry over the sponge. Pour the custard mixture into the tin. Carefully place the remaining jam roll on top and freeze for 7 hours / overnight.

  • 6. Garnish with berries and mint leaves.

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