Trifle

Enjoy a classic trifle with a modern twist

Classic? Yes. Modern? Yes. While the buttery sponge cake, smooth custard, and mascarpone layers remain true to the classic, a delicate infusion of elderflower cordial gives the cake a light, floral note. Use fresh raspberries and blueberries to add a vibrant burst of natural sweetness and a hint of tartness, and bring the look from simple to glorious with perfectly toasted meringue. Beat the meringue to create golden, stiff peaks, adding a lovely texture that contrasts with the softness beneath and adds a playful twist to the familiar layers. Impress with this trifle at festive gatherings, celebrations, garden parties, or even a Sunday lunch with the fresh berries shining beautifully, sure to delight.

The buttery sponge cake, creamy custard, and luscious mascarpone cream are in your hands, cook

Start this trifle with a buttery sponge cake, light yet sturdy enough to support the cream and custard layers. The cake makes for a soft base that effortlessly soaks up the elderflower cordial, giving it a subtle, floral sweetness. The silky custard brings richness to the dessert, with just a hint of vanilla adding warmth. Then comes the mascarpone cream – airy yet indulgent – which folds into the dessert, creating a balance between sweetness and texture and adding a luscious, rich element without feeling too heavy. Enjoy this delicious blend of textures, from the soft sponge to the creamy custard and mascarpone. You get a dessert that feels layered and complete, where every ingredient plays its part in turning the result into something truly luxurious

Crown the trifle with fresh berries and toasted meringue peaks

Revel in the vibrant bursts of colour and flavour from the fresh berries. Raspberries and blueberries bring brightness to the trifle and offer a juicy, tangy contrast that cuts through the richness of the custard and mascarpone. Their slight tartness balances the sweet layers and elevates the dessert to new heights.

The finishing touch? A beautiful crown of toasted meringue, carefully piped or spooned on top. Crack those eggs, whip up the meringue, and use a cook’s torch to give the peaks a golden, caramelised finish. Smell the sweet aroma as the meringue browns and enjoy how its light, crisp texture makes the perfect counterpart to the creaminess below. With the berries and meringue together, each bite is a mix of sweet, tangy, and lightly crisp textures that delight the senses.

Try some other berry delights with our recipes for apple and blackberry pie, breakfast muffins, berry cheesecake, and fruit tart with berries.

Make your mark

Experiment with the recipe, putting your mark on it. Mirror the classic by using fresh fruit such as juicy peaches or fragrant fresh strawberries. Following the traditional approach, consider soaking the sponge cake in sherry or sweet wine to infuse it with deeper flavours as the trifle rests. If you are looking for a twist, try swapping the elderflower cordial for a splash of orange liqueur. For a more indulgent touch, drizzle caramel sauce between the layers of cream and custard, bringing a rich sweetness to every spoonful.

You could also play with textures by folding toasted almonds or hazelnuts into the mascarpone cream, adding a satisfying crunch. If you want a hint of spice, a dash of cinnamon or nutmeg in the custard will bring warmth and complexity, elevating the trifle further. However you decide to customise it, cook, the result is sure to be uniquely yours.