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Celebration Trifle

This easy trifle is made extra special with luxury ingredients like mascarpone, figs and mini marshmallows.


  • 3 peaches, cut in half

  • 3 figs

  • 12 strawberries

  • Tablespoon soft dark brown sugar

  • 250g ginger cake

  • 150ml orange liqueur (Cointreau)

  • Big handful of raspberries

  • Topping

  • 350g ready made custard

  • 1 vanilla pod

  • 300g mascarpone

  • 400g whipped cream

  • 75g flaked, toasted almonds

  • 100g mini marshmallows

  • 24 mini sugar mice and 24 chocolate mice

  • Sauce

  • 100g each of double cream

  • 100g soft dark brown sugar

  • 100g butter


  • For the sauce:

  • 1.

    Put the double cream, soft dark brown sugar and butter in a pan, boil until it forms a caramel sauce.

  • For the trifle:

  • 1.

    Sprinkle sugar on all the fruit, except the raspberries and griddle for a couple of minutes to caramelise. Cut the banana loaf into big chunks and put in the bottom of a lovely bowl. Pour over the orange liqueur. Pop the fruit, including the raspberries on top.

  • For the topping:

  • 1.

    Now whisk the custard, vanilla and mascarpone together and spoon on top. Now spoon on the cream. Decorate with mice, marshmallows and almonds.

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