Classic Mary Berry Trifle Recipe

This creamy layered Mary Berry Trifle is made with jam Swiss roll, sweet strawberry jelly, and rich custard, and ready in 4 hours. The thick custard slowly settles over the set fruit layer as it chills in the fridge. I always make this for Sunday dinners because it never fails to impress a crowd.

Why This Classic Works

I used to struggle with getting the perfect set on my jelly before layering the custard. Taking the time to let each layer properly chill prevents a messy, soupy dessert. I learned that patience is the real secret here.

Using a store-bought jam Swiss roll saves time without sacrificing flavor. It provides a beautiful spiral pattern when pressed against the glass of your serving bowl.

Mary Berry Trifle Ingredients

• 1 jam Swiss roll (about 250g), sliced into 1cm rounds
• 1 packet (135g) strawberry jelly
• 300g fresh strawberries, hulled and halved
• 500ml thick vanilla custard
• 300ml double cream
• 30g flaked almonds, lightly toasted

How To Make Mary Berry Trifle

1. Prepare the base: Line the bottom and lower sides of a large glass bowl with the Swiss roll slices.
2. Add the fruit: Scatter the fresh strawberry halves evenly over the sponge slices.
3. Make the jelly: Dissolve the strawberry jelly according to the packet instructions. Pour it over the sponge and fruit, then chill in the fridge for 2 hours until set.
4. Layer the custard: Once the jelly is firm, spoon the thick vanilla custard in an even layer over the top.
5. Whip the cream: Whisk the double cream until soft peaks form. Gently spread or pipe it over the custard layer.
6. Add the topping: Scatter the toasted flaked almonds over the cream just before serving.

Recipe Tips

• Cool the jelly: Let the liquid jelly cool slightly before pouring so it does not melt the jam in the Swiss roll.
• Thick custard is key: Use a very thick custard so it sits proudly on top of the jelly instead of sinking in.
• Whip to soft peaks: Whip the double cream just until it holds its shape to keep the texture light and airy.

What To Serve With Trifle

This rich dessert stands perfectly on its own after a hearty roast dinner. A hot cup of English breakfast tea or a small glass of sweet sherry pairs nicely with the sweet layers.

How To Store

Keep the trifle covered tightly with plastic wrap in the fridge for up to 3 days. It does not freeze well because the jelly and custard will separate when thawed.

FAQs

Can I make this ahead of time?

Yes, you can assemble the sponge, jelly, and custard layers a day in advance. Add the whipped cream and almonds just before serving.

Can I use homemade sponge cake?

Absolutely. You can use homemade sponge fingers or a plain vanilla sponge spread with strawberry jam instead of a store-bought roll.

What if I cannot find double cream?

Heavy whipping cream works as a perfect substitute for double cream in this recipe. Just whip it carefully so it does not turn to butter.

Nutrition

• Calories: 450 kcal
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 85mg
• Sodium: 120mg
• Total Carbohydrate: 42g
• Protein: 6g

Try More Recipes:

• Mary Berry Limoncello Trifle Recipe
• Mary Berry Christmas Trifle Recipe
• Mary Berry Marmalade Recipe