Mascarpone Trifle


500ml raspberry jelly

200g Tatua Mascarpone

1 cup vanilla custard

400g plain sponge cake, cut into two equal layers

1/4 cup sweet sherry

650g mixed berries

250ml cream, whipped


  1. In a bowl, mix Tatua Mascarpone and custard together.
  2. Place half the sponge cake over the base of a medium dessert bowl, then drizzle with half the sherry. Top with half the mascarpone mixture.
  3. Cut the jelly into chunks then spoon half over the mascarpone mixture.
  4. Top with half the mixed berries. Repeat layering with the remaining sponge cake, mascarpone mixture, jelly and berries.
  5. Cover and refrigerate until serving. Serve with whipped cream.
More Recipes