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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1584kj
  • Fat Total 101g
  • Saturated Fat 55g
  • Protein 21g
  • Carbohydrate 143g
  • Sugar 112g
  • Sodium 391mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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