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Easy to Make Trifle

Easy Fresh Berry Trifle Recipe

Prep Time 15 minutes
Cooling Time 15 minutes
Servings 6 people
Author Sisley White


  • 2 medium eggs
  • 70 g caster sugar
  • 1 teaspoon vanilla extract
  • 250 g mascarpone
  • 175 g sponge fingers
  • A few splashes of sherry enough for the fingers to absorb the sherry but not go too soggy
  • 3 bananas peeled and sliced
  • 200 g blueberries
  • 150 g raspberries
  • 400 g strawberries


  • Separate the eggs
  • In a bowl and using a hand mixer whisk the egg whites until they form stiff peaks.
  • In a second bowl cream the egg yolks with the sugar.
  • Using a hand mixer add the mascarpone and vanilla and whisk until light and creamy.
  • Fold the egg whites into the mascarpone mix.
  • In a trifle dish put half the sponge fingers in a trifle bowl and pour 5 tablespoons of sherry over the top. Enough for them to absorb but not be soggy.
  • Pour half of mascarpone mixture in to the trifle dish.
  • Stud strawberry halves around the outside of the bowl, cut side to the glass.
  • Add slices of banana. Half of the raspberries and half of the blueberries.
  • In a separate bowl pour more sherry over the remaining sponge fingers.
  • Add them to the trifle dish.
  • Stud a few bananas around the edge.
  • Add another layer of the mascarpone cream mix.
  • Add the remaining fruit and top with a few strawberries.
  • Pop in the fridge for at least 15 minutes, or you can make these a few hours in advance.