Raspberry Almond Trifle
Our Raspberry Almond Trifle has it all! Think sherry-soaked sponge, mascarpone, and fresh berries. Plus, you can top it with crunchy almonds. Ideal for any skill level and a guaranteed crowd-pleaser.
Recipe Tip This trifle can be made 1 day ahead up to the end of step 3; store, covered, in the fridge.
Ingredients
- 170 grams raspberry jelly crystals packets
- 500 grams strawberries
- 250 grams raspberries
- 270 grams sponge cake, cut into 3cm cubes
- 1/3 cup sweet sherry
- 500 grams mascarpone
- 1 kilograms vanilla custard
- 2 tablespoons flaked natural almonds
- 60 mL thickened cream
- 2 tablespoons icing sugar, sifted
- 170 grams raspberry jelly crystals packets
- 500 grams strawberries
- 250 grams raspberries
- 270 grams sponge cake, cut into 3cm cubes
- 1/3 cup sweet sherry
- 500 grams mascarpone
- 1 kilograms vanilla custard
- 2 tablespoons flaked natural almonds
- 60 mL thickened cream
- 2 tablespoons icing sugar, sifted
- Step 1 of 5Make 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.
- Step 2 of 5Place cake in a medium bowl, sprinkle with sherry or orange juice; toss to coat.
- Step 3 of 5In 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.
- Step 4 of 5Beat cream and half the sifted icing sugar in a large bowl with an electric mixer until soft peaks form. Spoon cream over cake.
- Step 5 of 5Serve trifle topped with remaining sliced strawberries, raspberries and the flaked almonds. Dust with remaining icing sugar.
Method
- Step 1 of 5Make 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.
- Step 2 of 5Place cake in a medium bowl, sprinkle with sherry or orange juice; toss to coat.
- Step 3 of 5In 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.
- Step 4 of 5Beat cream and half the sifted icing sugar in a large bowl with an electric mixer until soft peaks form. Spoon cream over cake.
- Step 5 of 5Serve trifle topped with remaining sliced strawberries, raspberries and the flaked almonds. Dust with remaining icing sugar.
Nutrition per serving
2734 Kilojoules
Protein8 grams
Fat48 grams
Carbs44 grams
Sugars36 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Make 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.
- Step 2 of 5Place cake in a medium bowl, sprinkle with sherry or orange juice; toss to coat.
- Step 3 of 5In 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.
- Step 4 of 5Beat cream and half the sifted icing sugar in a large bowl with an electric mixer until soft peaks form. Spoon cream over cake.
- Step 5 of 5Serve trifle topped with remaining sliced strawberries, raspberries and the flaked almonds. Dust with remaining icing sugar.