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Mary Berry Trifle Recipe

Mary Berry Trifle Recipe

Mary Berry's trifle is a showstopping British classic — layers of sponge, fruit, jelly, custard and cream.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 portions
Course: Dessert
Cuisine: British
Calories: 465
Ingredients Method Notes

Ingredients
  

  • Sponge Layer:
  • 200 g trifle sponges or Swiss roll slices
  • 4 tbsp dry sherry or elderflower cordial
  • 4 tbsp raspberry or strawberry jam
  • Fruit Layer:
  • 400 g fresh strawberries hulled and halved
  • 200 g fresh raspberries
  • 150 g fresh blueberries or blackberries
  • Jelly Layer:
  • 135 g packet raspberry jelly
  • 300 ml boiling water
  • 150 ml cold water
  • Homemade Custard:
  • 6 large egg yolks
  • 75 g caster sugar
  • 2 tbsp cornflour
  • 600 ml whole milk
  • 200 ml double cream
  • 2 tsp vanilla extract
  • Cream Topping:
  • 500 ml double cream
  • 2 tbsp icing sugar sifted
  • 1 tsp vanilla extract
  • Decoration:
  • Fresh strawberries and raspberries
  • Toasted flaked almonds
  • Chocolate curls or sprinkles
  • Edible flowers optional
  • Icing sugar for dusting

Method
 

  1. Spread trifle sponges with jam. Arrange jam-side up in base of trifle bowl. Drizzle sherry or cordial over. Leave 5 minutes to soak.
  2. Scatter fresh fruit over sponge. Press some pieces against the glass sides.
  3. Dissolve jelly in 300ml boiling water. Add 150ml cold water. Pour gently over fruit and sponge. Refrigerate at least 2 hours until completely set.
  4. Whisk egg yolks, sugar, and cornflour until pale. Heat milk, cream, and vanilla to just below simmering. Pour slowly over egg mixture, whisking constantly. Return to pan and cook over medium-low heat, stirring constantly, until thick enough to coat a spoon. Pour through a fine sieve over set jelly. Cool to room temperature then refrigerate at least 2 hours until cold and set.
  5. Whip double cream, icing sugar, and vanilla to soft billowy peaks. Spoon over cold custard. Swirl gently.
  6. Decorate with fresh fruit, flaked almonds, chocolate curls, and edible flowers. Dust with icing sugar. Refrigerate until serving.

Notes

Make the custard from scratch — the difference in quality is completely worth it.
Every layer must be completely set before the next is added — do not rush.
Use a glass bowl — the visible layers are the beauty of a trifle.
Press fruit against the sides of the bowl for a beautiful layered effect.
Can be made the day before — add cream topping and decorations on the day of serving.
Stores in the fridge for up to 2 days.
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