AuthorGeo FoodsCategoryDessertIngredients
Preparation
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. Put the custard, mascarpone and 3 tablespoons sugar in a bowl together and beat until smooth, then dollop all over the trifle. Put the double cream, remaining sugar 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. To serve, spoon the cream all over the trifle, then scatter with your favourite decoration.
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500 g frozen mixed berry 150 g red cherry jam 350 g madeira cake 500 ml custard 250 g mascarpone 5 tablespoons caster sugar 400 ml double cream Berries or chocolate, to decorateDirections
1Mix 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. Put the custard, mascarpone and 3 tablespoons sugar in a bowl together and beat until smooth, then dollop all over the trifle. Put the double cream, remaining sugar 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. To serve, spoon the cream all over the trifle, then scatter with your favourite decoration.
Ingredients
Directions
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. Put the custard, mascarpone and 3 tablespoons sugar in a bowl together and beat until smooth, then dollop all over the trifle. Put the double cream, remaining sugar 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. To serve, spoon the cream all over the trifle, then scatter with your favourite decoration.