Mary Berry Christmas Apricot Trifle

This trifle nearly became a Boxing Day disaster. I’d promised my mum something “classic but a bit different” for the Christmas table—and, foolishly, I left it till the morning of. I thought, How hard can a trifle be? Well. Let me tell you: the first time, I forgot to toast the almonds and used runny custard that absolutely drowned the whole thing. It was a soggy mess.

But once I sorted the layering and let it chill properly (and didn’t skimp on the brandy), this became one of those recipes that people ask for every single year. It’s light but rich, nostalgic but a bit grown-up—and honestly, it tastes like festive cheer in a dish. Let me show you how I fixed it.

Why This One Works So Well

This isn’t your standard throw-it-together trifle. Here’s what sets it apart:

• Apricot jam + apricot chunks – Double apricot layers mean the fruit flavour really comes through. Some trifles just hint at fruit—this one sings.
• Soaked sponges – A lot of recipes skip the soaking or overdo it. The balance of apricot syrup and brandy here makes each layer beautifully boozy and soft without turning to mush.
• Toasted almonds – I didn’t think they’d matter. They do. The crunch cuts the creaminess in the best way.

INGREDIENTS + WHY THEY MATTER

• Trifle Sponges – They hold the layers but soak up flavour like a dream. I once tried Swiss roll slices—too sweet, too dense.
• Apricot Jam – This glues the sponges and adds brightness. Use a slightly tart one if you can.
• Tinned Apricots in Syrup – Easier than fresh, and the syrup becomes part of the magic.
• Brandy – Warms everything up. I use a good slug, but you can halve it if needed.
• Fresh Vanilla Custard – Don’t use packet powder if you can help it. Fresh custard is what makes this feel proper.
• Whipping Cream – Whipped just to soft peaks—any more and it gets too stiff to layer nicely.
• Toasted Flaked Almonds – Adds crunch, colour, and a bit of old-school charm.

Making It Yours (Without Ruining It)

• No Brandy? Use sherry or orange liqueur. I’ve done both, and they’re still fab.
• Dairy-Free? Coconut custard and plant cream work—just whip them separately and layer gently.
• Gluten-Free? Use GF sponge fingers. I tested one from M&S and it held up well.
• Fruit Swap? Tinned peaches work in a pinch, but apricots are best for the balance of sweet and sharp.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Soggy bottom layer	Too much syrup + underlayering	Layer sponge evenly and drizzle lightly
Cream split when piping	Overwhipped or warm cream	Stop at soft peaks + keep it chilled
Almonds tasted bland	Forgot to toast them	Lightly toast until golden and fragrant

How To Make Mary Berry’s Christmas Apricot Trifle

1. Slice & Jam the Sponges – Slice sponges in half horizontally. Spread jam on one half, sandwich with the other.
2. Prep the Apricots – Drain apricots (save 3 tablespoons syrup). Chop into chunky pieces.
3. First Layer – Line the trifle bowl with half the sponge sandwiches. Drizzle with half the syrup and half the brandy.
4. Add Fruit – Scatter half the apricots over the sponge.
5. Repeat – Add the rest of the sponge, syrup, brandy, and apricots.
6. Custard On Top – Spoon the custard gently over the fruit.
7. Whip & Pipe Cream – Whip cream to soft peaks, then dollop or pipe over custard.
8. Final Flourish – Scatter with toasted flaked almonds. Chill for 2 or more hours.

Tips From My Kitchen

• I toast almonds in a dry pan—watch closely, they go from perfect to burnt in seconds.
• I sometimes add a bit of apricot jam to the syrup before soaking—it amps up the fruitiness.
• If you’re serving later, pipe the cream just before guests arrive. Keeps the top looking sharp.
• Use a clear glass bowl—seeing the layers is half the joy.

Storage + Serving

• Fridge Life: Keeps 2 to 3 days. After that, the cream gets weepy.
• Don’t Freeze: The custard texture turns grainy. Not worth it.
• Serve With: A few fresh raspberries, or just as-is with coffee or a cheeky glass of fizz.

FAQs – Real Query Answers

Q: Can I make this a day ahead?
A: Yes—and you should. The flavours deepen overnight. Just add the cream and almonds on the day.

Q: Can I use homemade custard?
A: Absolutely. I’ve used both shop-bought and homemade. Just make sure it’s cooled before layering.

Q: What if I don’t like brandy?
A: Try amaretto or skip the alcohol altogether. Add a splash of orange juice to the syrup if skipping booze.

Q: Can I use fresh apricots?
A: You can, but they need poaching first or they’ll be too firm and tart. Tinned is honestly easier here.

Q: What size dish do I need?
A: A 2.5-litre trifle bowl is spot on. If you’re using a smaller dish, just reduce the quantities by a third.

Try More Recipe:

• Mary Berry Limoncello Trifle
• Mary Berry Celebration Trifle
• Mary Berry Tiramisu Red Fruit Trifle
• Mary Berry Lemon Mousse
• Mary Berry Easy Vanilla Ice Cream