Fresh berry trifle

  • Serves 2

This healthy classic is a summer staple and a great one to get sorted in advance - you could even split it up into little ramakins for guests!

Berry trifle

Recipe courtesy of Head Chef, Angus Martin, at The Varsity Hotel, Cambridge. For more information, please visit:



  • Egg yolks 3
  • Sugar 100g
  • Vanilla pod 1, split and de-seeded
  • Mascarpone 250g
  • Semi-whipped cream 250g
  • Sponge fingers
  • Cream 100ml
  • Fresh raspberries and blueberries 150g
  • Sherry 100ml, dry or sweet


  • Step 1

    In a bowl, cream the egg yolks, sugar and vanilla together until smooth.

  • Step 2

    Fold the mascarpone into the mixture, then fold in the semi-whipped cream so all the ingredients are combined.

  • Step 3

    In a glass ramekin, add the sponge fingers and gently press the berries into them.

  • Step 4

    Spoon over the sherry until absorbed.

  • Step 5

    Finally add the cream mixture over the berries and sprinkle with toasted flaked almonds and a glacé cherry to decorate.