Mary Berry Celebration Trifle

I’ll be honest—this nearly turned into a gloopy mess the first time I made it. I rushed the custard (rookie move), and it ended up more pourable than spoonable. But once I slowed down and gave it the proper chill, magic happened.

This trifle is very Mary: classic, elegant, and just a little cheeky with that hit of sherry. I first made it for a friend’s birthday dinner, and not one person left without asking for seconds—and the recipe. If you’ve ever layered a trifle only to find it collapsed into mush, let me show you what made the difference this time.

Why This One Works So Well

Most trifles rely on packet custard or skip the soaking liquid—but Mary’s version insists on both homemade custard and a generous splash of pear juice and sherry. That combo makes the sponge melt into something soft and boozy, without turning to mush. Plus, the layering is just right: juicy pears, sharp raspberries, lush custard, and whipped cream on top. Simple, yes—but balanced perfectly.

INGREDIENTS + WHY THEY MATTER

• Trifle Sponges – These soak up the pear juice and sherry like little boozy sponges (which they are). I tried using ladyfingers once—too dry and crunchy.
• Raspberry Jam – Adds sharp sweetness. I used a seedless version from the farm shop—made a huge difference.
• Tinned Pears – Don’t knock them. They give consistent texture and that juice is gold for soaking the sponge.
• Sherry – Essential. I used a medium one—dry didn’t give the same roundness.
• Homemade Custard – This is the soul of it. Thick, silky, and flecked with vanilla. Worth the extra pan.
• Raspberries – The fresh burst keeps everything from being too sweet.
• Double Cream – Whipped just enough to hold its shape but still cloud-soft.
• Flaked Almonds – Toasted until golden. Adds crunch and makes it look like you know what you’re doing.

Making It Yours (Without Ruining It)

• No Alcoho: Skip the sherry and use extra pear juice with a splash of orange juice or elderflower cordial. Still lush.
• Gluten-Free: Use gluten-free sponge fingers—but soften them well with the soaking liquid.
• Dairy-Free: I tried it once with oat milk custard and coconut cream. Flavour was good, texture slightly looser—but it worked.
• Other Fruits: You can swap the pears for poached apples or peaches. Just make sure they’re soft and juicy.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Custard too runny	Didn’t cook it long enough	Keep whisking on medium until it coats a spoon
Sponge stayed dry	Didn’t use enough soaking liquid	Be generous with pear juice and sherry
Fruit layer bled into custard	Added frozen raspberries without draining	Pat them dry or use fresh if you can

HOW TO MAKE MARY BERRY’S CELEBRATION TRIFLE

1. Make the Custard: Whisk sugar, cornflour, egg yolks, and vanilla in a bowl. Heat milk and cream to a simmer, pour into egg mix while whisking. Sieve back into pan and stir over medium until thickened—don’t boil it. Cool with clingfilm touching the surface.
2. Layer the Sponges: Slice them, jam them, sandwich them. Press into your trifle bowl. Spoon over pear juice and sherry. Press down gently.
3. Add Fruit: Scatter sliced pears and half the raspberries.
4. Pour Custard: Only when it’s chilled and thick. Smooth over with a spatula.
5. Chill: At least 3 hours, but overnight’s better.
6. Finish: Dollop on whipped cream, top with remaining raspberries and toasted almonds just before serving.

TIPS FROM MY KITCHEN

• I always make the custard in the morning so it’s cold cold by evening.
• Toast the almonds in a dry frying pan—watch closely, they burn fast.
• Add a layer of chopped stem ginger in syrup for a spicy twist.
• My trifle bowl’s vintage—wider than tall—which gives prettier layers.

STORAGE + SERVING

• Keeps: 2 days in the fridge, though the cream starts to weep after day one.
• Store: Cover tightly with clingfilm or press wrap right to the surface of the cream.
• Freeze? Sadly, no. Custard and cream go strange.
• Serve With: A pot of tea, or a little glass of leftover sherry if you’re feeling fancy.

FAQs – Real Answers to Common Questions

Q: Can I make this trifle without alcohol?
A: Yes—just use more pear juice or a splash of orange juice. It’s still rich and lovely.

Q: Can I use shop-bought custard?
A: You can—but honestly, the homemade one is the best bit. It’s thicker, silkier, and doesn’t soak into the sponge too much.

Q: Why did my custard go lumpy?
A: Probably overheated or didn’t whisk constantly. Keep it moving, and don’t let it boil.

Q: Can I make it in individual glasses?
A: Yes. It looks gorgeous that way. Just slice the sponges smaller and spoon the layers in gently.

Try More Mary Berry Recipes:

• Mary Berry Limoncello Trifle
• Mary Berry Tiramisu Red Fruit Trifle
• Mary Berry Christmas Apricot Trifle