Raspberry Almond Trifle

clock 35 minutes bowl Serves 12


  • 2 x 85g packets raspberry jelly crystals
  • 500g strawberries
  • 250g raspberries
  • 270g sponge cake, cut into 3cm cubes
  • 1/3 cup sweet sherry or orange juice
  • 500g mascarpone
  • 2 x 500g cartons vanilla custard
  • 600ml thickened cream
  • 2 Tbsp icing sugar, sifted
  • 2 Tbsp flaked natural almonds
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  • 1. Make jelly according to directions on packet; pour into a 3-litre (12-cup) glass serving bowl. Cut 250g 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 or orange juice; toss to coat.

  • 3. In a large bowl, beat mascarpone and custard with an electric mixer until soft peaks form. Spoon custard mixture over the 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 sliced strawberries, raspberries and the flaked almonds. Dust with remaining icing sugar.

  • Tip: This trifle can be made 1 day ahead up to the end of step 3; store, covered, in the fridge.


  • • Energy 2734Kj • Protein 8g • Total Fat 48g • Saturated Fat 32g • Carbohydrates 44g • Sugars 36g • Sodium 211mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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