Vanilla, mango and berry trifle

This showstopping vanilla, mango and berry trifle recipe is fantastic for any sweet summer occasion with family - especially Christmas! Creamy, delicious and easy, make sure you try it this sunny season

  • 20 mins preparation
  • 3 mins cooking
  • 2 hrs marinating
  • Serves 12
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Raspberry couli
  • 1/3 cup white sugar
  • 250 gram raspberries (fresh or frozen)
  • juice of 1 lemon
  • 450 gram vanilla bean custard
  • 450 gram mascarpone or thickened cream
  • 1/2 cup orange juice
  • 1/2 cup brandy
  • 1 teaspoon vanilla extract
  • 500 gram store-bought sponge cake
  • 2 punnet strawberries, hulled, sliced
  • 2 peeled mangoes, flesh sliced into ½cm thickness


Raspberry couli
  • 1
    For the raspberry coulis, place the sugar and 2 tablespoons water in a small pan set over medium heat, stirring until the sugar dissolves.
  • 2
    Add raspberries and lemon juice, simmering for 3 minutes. Transfer mixture to a food processor and purée. Sieve the purée and discard the seeds. Chill until cold.
  • 3
    Place custard in a bowl and whisk with an electric mixer for 1-2 minutes until pale and creamy. Add the cream and whisk until well combined.
  • 4
    Combine orange juice, brandy and vanilla in a small bowl. Slice the sponge to fit the trifle dish and form 2 layers. Place one layer in the base of the dish.
  • 5
    Sprinkle sponge with half the juice mixture. Spread over half the custard mixture. Top with half the strawberry and mango slices. Drizzle with a little coulis. Repeat layers, finally topping with custard mixture. Reserve remaining fruit and coulis to decorate. Cover bowl and chill for 2 hours or overnight.
  • 6
    Decorate top with reserved berries and curls of mango.