Raspberry Vanilla Trifle recipe

This trifle is topped with macaroons to make it extra special. It also calls for sherry, but you can omit it if you’re serving this trifle to children.


  • 250g raspberries
  • 250ml double cream
  • 250ml custard (packet, or make your own)
  • 50g icing sugar
  • 12 sponge fingers (packet, or make your own)
  • 2 tbsp. sherry
  • 8 macaroons
  • 1 tsp. vanilla extract

Method of Preparation:

  1. Mix the raspberries with the icing sugar and 1 tbsp. of the sherry. Set them to one side.

  2. Place the sponge fingers at the bottom of a serving dish and sprinkle them with the remaining sherry.

  3. Place the raspberries over the sponge fingers.

  4. Whisk the cream until stiff peaks form. Mix the vanilla into the custard and then fold the cream and custard together until marbled.

  5. Spread the custard cream mixture over the raspberries and arrange the macaroons over the top of the trifle.

  6. Place the trifle into the fridge for around an hour before serving.

Author: Laura Young.

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250gabout 9 oz (8.81825 oz based on 0.035273 ounces in a gram)
250mlabout 1 cup (1.0567 cups based on 236.59 mililitres in a US cup)
50gabout 2 oz (1.76365 oz based on 0.035273 ounces in a gram)


Published: March 28, 2011