Raspberry and almond trifle

Make this delightfully simple raspberry trifle for dessert - it never fails to please
By Mary Berry
Raspberry and almond trifle
  • Rating:
  • Serves: 6-8
  • Prep Time: 15 minutes
  • Effort: easy


  • 6 bought sponge fingers
  • 3 tbsp raspberry jam
  • 125 ml medium dry sherry or raspberry liqueur
  • 350 g raspberries
  • 10 macaroons or ratafia biscuits, crushed
  • 600 ml bought custard
  • 150 ml cream, whipped
  • blanched flaked almonds, toasted


1. Split the sponges and sandwich together with raspberry jam. Arrange in the base of a deep serving dish.

2. Sprinkle the sherry over the sponges and cover with fresh raspberries.

3. Sprinkle over crushed macaroons and level gently with the back of a metal spoon.

4. Pour over the thick custard. Decorate with cream, sprinkle with flaked almonds and serve chilled.

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