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Tipsy berry trifle


  • Place the jelly crystals and boiling water in a large bowl and stir to dissolve. Then pour into a shallow dish, allow to cool and refrigerate until just set, but not solid.
  • Using a wooden spoon, gently combine the mascarpone, caster sugar and Frangelico. Then fold in the cream.
  • Combine the brandy and milk in a large bowl.
  • Dip half the biscuits into the milk mixture and then lay on the bottom of a large serving bowl or dish. Sprinkle a little Framboise over the fruit and gently toss. Spoon half of the jelly on top of the biscuits, scatter half the berries over and then half of the mascarpone mixture. Repeat the process, sprinkling a little brown sugar over the top and then refrigerate for a few hours.


  • 170 gm red jelly crystals
  • 440 ml boiling water
  • 1 cup mascarpone cheese
  • 2 tspn caster sugar
  • 1 tbsp Frangelico
  • 1 cup thickened cream, whipped
  • 1 cup brandy
  • 1 cup milk
  • 500 gm Savoiard (sponge finger biscuits)
  • 500 gm mixed berries
  • Framboise or any berry liqueur
  • brown sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm