Cranberry Trifle

Trifle is always a star at the end any meal – or even as a cheeky breakfast. You can adapt this one to use other kinds of berries, such as raspberries. Frozen ones are great as their quality is always dependable.

  • Vegetarian
  • Christmas


  • 250 g Mascarpone cheese, beaten briefly
  • 220 g caster sugar
  • ½ lemon, 1 tbsp juice, ½ tsp finely grated zest
  • 250 g cranberries, fresh or frozen
  • 6 eggs, separated
  • 1 tsp vanilla bean paste
  • 200 g Savoiardi biscuits, broken up
  • 175 ml marsala wine
  • 25 g flaked almonds, toasted


  1. Place 110g sugar, the lemon juice, zest and 60ml water in a small saucepan over a medium heat. Stir until the sugar has dissolved, then bring to the boil. Add the cranberries, reduce the heat to low and simmer for 5 minutes. Set aside to cool
  2. Meanwhile, place the egg yolks, remaining 110g sugar and the vanilla bean paste in a bowl; beat with an electric whisk until the mixture is pale and thick. Add the mascarpone and beat to combine.
  3. In a clean, dry bowl, whisk the egg whites until soft peaks form. Using a large metal spoon, lightly fold half through the mascarpone mix, then fold in the rest.
  4. Line the base of a 21/2 litre serving dish with a third of the biscuits; moisten with a third of the marsala; top with a third of the cranberry mix and a third of the mascarpone.
  5. Repeat the layering, reserving 2 tbsp cranberry mixture; finish with a layer of mascarpone, then cover and refrigerate for at least 6 hours
  6. Before serving, drizzle over the reserved cranberries and syrup, and sprinkle with the almonds.
  • Preparation time: 20 minutes plus 6 hours chilling
  • Cooking time: 5 minutes

Serves: 6

Nutritional Info

Typical values per serving:

Energy 1882.8kJ
Fat 19.0g
Saturated Fat 9.0g
Sugars 10.0g
Salt trace

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5 stars

Average user rating Based on 4 ratings

This recipe was first published in Tue Dec 01 00:00:00 GMT 2009.