This festive trifle recipe is being shared by no-fuss baker, first-time author, and pun-lover Charlotte Ree from her debut book Just Desserts.

Making a trifle can be a little time-consuming but, thankfully, the process can be spread out over a few days to make your life easier. The best thing about trifles is that they are so adaptable. I have used port wine jelly and red berries here as they are the most festive, but you can alter the recipe to include your favourite fillings and flavours.

Just Desserts by Charlotte Ree, published by Plum.

Just Desserts features 30 of Charlotte’s most popular and delicious recipes, including chocolate brownies, shortbread caramel slice, chocolate-chip cookies layered berry pavlova, and chocolate ganache and blackberry bundt.

The book is available for pre-order at and

This festive trifle with vanilla meringue sponge and mascarpone whipped cream serves 20. This show-stopper of a trifle will surely draw oohs and ahhs at any party or get-together.


Note: Charlotte uses a 23x17cm trifle bowl and 22cm springform pan. Make sure your springform pan is a tad smaller than your trifle bowl or be ready to shape the cake to size.

Festive Trifle Ingredients


  • 2 x 85g packet port wine jelly
  • 500ml boiling water
  • 400ml cold water
  • 250g frozen raspberries

Sponge cake

  • 150g unsalted butter at room temperature
  • 150g caster sugar
  • 1 tsp vanilla bean paste
  • 2 large eggs, at room temperature, lightly beaten
  • 150g self-raising flour, sifted
  • ½ teaspoon baking powder, sifted
  • 3 tbsp full cream milk


  • 3 large egg whites, at room temperature
  • Pinch of sea salt
  • 150g caster sugar

Mascarpone whipped cream

  • 250g mascarpone, at room temperature
  • 50g caster sugar
  • 250ml thickened cream, at room temperature
  • 1 tsp vanilla bean paste


  1. Rinse and dry your trifle serving bowl.
  2. To make the jelly, empty the contents of one packet of the jelly into a bowl. Add 250€ml of the boiling water. Stir and dissolve well. Add 200€ml of the cold water and stir. Pour the mixture into the trifle bowl and refrigerate until firm and wobbly, approximately 4 hours.
  3. Repeat with the second packet of jelly, but once you have poured the jelly mixture into the serving bowl top with the frozen raspberries. Refrigerate until firm and €wobbly.
  4. While your jelly sets, make your sponge. Preheat the oven to 170C. Line a springform pan with baking paper.
  5. Using a stand mixer fitted with the whisk attachment, cream the butter, sugar, and vanilla on medium speed until pale and fluffy. Gradually add the eggs, beating well after each addition, until well combined.
  6. Sift the dry ingredients into a bowl. Alternate between adding the dry ingredients and milk to the batter, folding with each addition. Pour the batter into the prepared tin and smooth the surface with the back of a spoon.
  7. For the meringue, add the egg whites and salt to the bowl of the stand mixer fitted with the whisk attachment and beat on medium speed until soft waves form. Gradually add the sugar, beating until combined and the meringue is thick and glossy.
  8. Spoon the meringue over the cake batter. Place the tin in the oven and bake for 35 to 40 minutes. Set aside to cool in the tin.
  9. To make the mascarpone whipped cream, beat the mascarpone and sugar in the stand mixer fitted with the whisk attachment until combined. Add the cream and vanilla and beat until stiffŽ peaks form, about 3 minutes.
  10. To assemble the trifle, remove the jelly from the fridge. Delicately place the cake on top of the set jelly. Spread the mascarpone whipped cream over the meringue. Top with the berries and a sprinkling of gold dust, if using, and serve immediately. Store leftovers covered in the fridge for up to three €days.
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Festive Trifle Recipe by Charlotte Ree
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Sef Gaspar

Sef is a writer, mum, and Kitchen Warehouse's content manager. She loves storytelling and cooking, which makes this blog the perfect playground.

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