Battenberg trifle with meringue crown
Waitrose and Partners

Battenberg trifle with meringue crown

An easy dessert that’s big on wow factor and crowned with gold. 

For the recipe you will also need: edible gold leaf

5 out of 5 stars(1) Rate this recipe
  • Serves12
  • CourseDessert
  • Prepare40 mins
  • Cook5 mins
  • Total time45 mins
  • Plussetting

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  • 2 x 415g cans Del Monte Peach Slices in Juice
  • 5 platinum grade gelatine leaves
  • 400ml rosé wine
  • 230g pack Mr Kipling Battenberg
  • 225g pack raspberries
  • 300ml double cream
  • 250g tub mascarpone
  • 1 tbsp vanilla bean paste
  • 1 pack 12 Cooks’ Ingredients Mini Eton Mess Meringues
  • Gold Lustre Spray, to decorate
  • 3 tbsp toasted flaked almonds


  1. Drain the peaches and reserve the juice (there should be about 250-300ml). Spread all but 175g peaches over the base of a 2 litre (20cm) trifle bowl. Soak the gelatine leaves in a bowl of cold water for 5 minutes to soften.

  2. In a medium saucepan, heat the wine to just below boiling point. Remove from the heat. Squeeze the softened gelatine and whisk into the hot wine until dissolved. Stir the gelatine mixture into the peach juice and leave to cool. Pour the cooled jelly mixture over the peaches and refrigerate for 3-4 hours or until set.

  3. Slice the Battenberg cake into 6, then cut each slice into quarters to make squares. Scatter all but 75g raspberries over the set jelly. Top with pieces of cake, laying them around the edge of the dish so that you can see the coloured squares. Whisk the cream and mascarpone with the vanilla paste until just forming soft peaks. Spoon the vanilla cream over the cake in large spoonfuls.

  4. Just before serving, spritz the meringues with gold spray. Scatter the top of the trifle with the reserved peaches and raspberries, the golden meringues, flaked almonds and optional edible gold leaf (if using).


Typical values per serving when made using specific products in recipe


1,514kJ/ 364kcals



Saturated Fat












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5 out of 5 stars1 rating