Very berry trifle

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• Sarahlou0605

  27 December 2012

  Sarahlou0605 rated and commented on this recipe

  

  This was the first trifle I have ever made and it went down a storm on Christmas Day. I had so many compliments and was asked to make it again for New Year's Eve ! Definitely worth doing and took no time at all to make.

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• Alex

  28 December 2012

  Alex rated and commented on this recipe

  

  Been my first trifle too, my friends just loved at XMas day, and its really easy to make, I certanly will make it again.

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• Lisa

  30 December 2012

  Lisa commented on this recipe

  This trifle was a huge success, everyone wanted 2nd helpings!

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• Flossydrop

  14 February 2013

  Flossydrop rated and commented on this recipe

  

  We all loved this recipe. I raspberry jam (to save buying another jar) and it was truly lovely. The mascarpone and custard mixed together is to die for ! My only change next time would perhaps be slightly more jam to help the berries & juices fully soak into the madeira cake. A great success, my mother in law has just emailed me for the recipe link and my non trifle loving husband even loved it.

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http://www.bbcgoodfood.com/recipes/2807667/

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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

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Difficulty and servings

Serves 8

Preparation and cooking times

Ready in 20 mins + chilling

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

PER SERVING

708 kcalories, protein 7.1g, carbohydrate 59.7g, fat 48.2 g, saturated fat 28.9g, fibre 2g, sugar 51.1g, salt 0.5 g

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