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    Turkish Delight and Berry Trifle

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    Turkish Delight and Berry Trifle

    Jammy, sticky, creamy and fruity - with an extra smattering of chocolate - this is not a pud for the faint-hearted. But everyone else should have their spoons ready...

    • Preparation time: 20 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 6


    • 175g jam Swiss roll
    • 100ml framboise liqueur
    • 600g strawberries or raspberries, hulled
    • 200g Turkish delight
    • 500g fresh custard
    • 350ml double cream
    • 50g plain chocolate
    • Icing sugar, for dusting


    1. Cut the Swiss roll into slices about 1cm thick and arrange them around the bottom half of a pretty glass trifle bowl. Drizzle over the Framboise liqueur. If you are using strawberries, halve them – there’s no need to halve the raspberries – and scatter two thirds of the berries over the sponge. Cut the Turkish delight into thick slices and scatter over the berries.
    2. Pour over the custard. Whip the cream into soft peaks and spoon it over the custard. Top with the remaining berries. Draw a vegetable peeler along the chocolate to make shavings and scatter them over the trifle to decorate it. Dust with icing sugar and serve.

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    Drinks recommendation

    This trifle is probably best eaten in very splendid isolation, but why not treat yourself to a glass of cognac afterwards to help all that sweetness and richness down?


    Average user rating

    4 stars