Cherry Trifles
Category Dessert
Prep 30 mins
Cook 5 mins
Ready-in 35 mins
Yields 6 Servings
Skill Level Easy


1/2 cup thickened cream 1 half cup thickened cream
1 tsp vanilla extract 1 teaspoon vanilla extract
3 tsp gelatine powder 3 teaspoon gelatine powder
12 sponge finger biscuits 12 sponge finger biscuits
700ml apple & raspberry juice 700 millilitres apple & raspberry juice
250g mascarpone 250 grams mascarpone
500g cherries 500 grams cherries


  1. Bring juice to the boil in a small saucepan. Remove from heat. Sprinkle gelatine over the surface and whisk vigorously to completely dissolve. Divide jelly between 6 serving glasses. Chill until firm.
  2. Meanwhile, reserve some of the cherries for the garnish. Pit and halve the remainder. Cut sponge biscuits into quarters. Combine cream and vanilla in a small bowl. Add mascarpone and stir to loosen.
  3. Layer biscuits in glasses over the jelly. Top with dollops of mascarpone cream and halved cherries. Dollop with more mascarpone cream and decorate with whole cherries.

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