Very berry trifle

Very berry trifle

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(19 ratings)

Ready in 20 mins + chilling


Serves 8
Layers of mascarpone, custard, cherry conserve, mixed berries, Madeira cake and sherry - who doesn't love a trifle?

Nutrition and extra info

Nutrition: per serving

  • kcal708
  • fat48.2g
  • saturates28.9g
  • carbs59.7g
  • sugars51.1g
  • fibre2g
  • protein7.1g
  • salt0.5g


  • 500g pack frozen mixed berry, we used summer berry mix, defrosted
  • 150g red cherry jam



    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

  • 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

    Chocolate ganache


    Chocolate ganache is a combination of chocolate and double cream. It's simple to…


  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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Comments, questions and tips

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12th Jan, 2020
Divine. Easy. Looked sensational and then tasted even better. Will definitely make again. This is my new standard trifle recipe (sorry Delia).
Sunnie Cord
27th Dec, 2018
For me this is the best trifle recipe, taste and consistency are spot on! I used frozen raspberries with raspberry jam. I also soaked the Madeira with sherry to give it that wee bit extra kick!
anthony wilkins's picture
anthony wilkins
27th Dec, 2017
i decided also to put cake in bottom then drench liberally with the sherry then do fruit etc..had to whisk in the mascarpone to the custard fyi.. I think I would like more cherry / darker fruit and poss a dryer will prob look for that kind of recipe next time.. still yummy though..
23rd Sep, 2017
This trifle not only looked fantastic, it tasted fantastic! I added sherry to the Madeira cake which gave it a lovely flavour throughout. I made it two days before so the flavours developed and added the sherry cream before serving. Thumbs up from everyone. We served 8 portions this evening and have about 4 portions left, much to my husband's delight!
19th Feb, 2017
I loved this trifle it looked so impressive and tasted amazing. The only thing I changed was the custard as I made my own rather than using shop bought. Everyone had seconds and asked me for the recipe so will definitely make it again.
31st Dec, 2016
Please could someone advise me what size bowl to use. Many thanks.
28th Jan, 2017
I use a 21cm (8inch) diameter pyrex bowl. It is 10 cm (4 inches) high. Works perfect.
26th Dec, 2016
Best to take the marscapone and custard out of fridge for a couple hours to come to room temp before you mix - hard to get the marscapone to mix through the custard without any lumps straight from the fridge. I took from fridge and when I couldn't mix to smooth with either silicone hand whish (not electric) or fork I tried split second beat with my electric handmixer but that made it worse then left on kitchen window for couple of hours and was able to handmix to smooth without electrics.Also Think sponge would benefit from some booze to give it a kick! My waigrise summer frozen berries mix included some very tart tiny berries - these were too tart otherwise frozen very convenient.
28th Jan, 2017
Great idea on the touch of booze on the sponge. Sherry possibly?
31st Jul, 2016
Fabulous recipe. So easy to make with the frozen fruit. Will definitely make again.


31st Dec, 2016
Please can someone inform me of the recommended dish size required. Many thanks.
31st Dec, 2016
Please could you advice what size bowl. TIA.
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