Mary Berry Tiramisu Red Fruit Trifle

I wasn’t convinced this would work. A tiramisu… with red fruit? And in trifle form? It sounded like Mary had lost the plot a bit, to be honest.

But then I made it.

And wow—this one sings. The sweet tang of the berries cuts through the richness, the coffee and brandy bring proper grown-up depth, and the mascarpone cream? Honestly, it’s like silk. The first time I made it, I under-soaked the sponges (panicked about them turning soggy), and it all felt a bit dry. But round two? I let those little sponge fingers drink up the booze like they were on holiday in the Amalfi Coast—and suddenly it clicked.

Let me show you what changed everything.

What Makes This Recipe Special

This isn’t your nan’s trifle—or a classic tiramisu either. It’s Mary’s hybrid twist, and it’s brilliant for a few reasons:

• The frozen red fruit adds tartness and juiciness. Most trifles go too sweet. This one doesn’t.
• You use proper strong coffee (no instant nonsense), so you still get that deep tiramisu base note.
• The mascarpone and cream whip up into a mousse-like dream if your bowl and ingredients are cold—don’t skip that.
• It layers like a showstopper but doesn’t take hours. No gelatine, no baking, no faff.

INGREDIENTS + WHY THEY MATTER

• Frozen Red Fruits – I used a mix of raspberries, sour cherries, and blackberries. The sour cherries were a surprise hit.
• Caster Sugar – Just enough to sweeten the fruit. I tried more once—big mistake, turned cloying.
• Cornflour – Thickens the fruit juices so it doesn’t make the whole trifle soupy.
• Mascarpone – Adds that essential tiramisu richness. Don’t go low-fat. Ever.
• Double Cream – Gives the volume and fluff. Needs to be cold or it won’t whip properly.
• Icing Sugar – Sweetens without making the cream grainy.
• Vanilla Extract – Boosts everything. Skipping it makes the cream bland.
• Strong Coffee + Brandy – Absolute must. If you skimp on the soak, you’ll regret it.
• Trifle Sponges – Surprisingly sturdy! They hold up beautifully when soaked properly.
• Dark Chocolate – The bitter hit you didn’t know the trifle needed.

Making It Yours (Without Ruining It)

• Alcohol-Free? Swap brandy for orange juice or pomegranate juice. Still lush, just less boozy.
• Gluten-Free? Use GF sponge fingers (I tried Schär’s and they held up well).
• Dairy-Free? I tested with a coconut cream/DF cream cheese mix. Not the same—but still decent.
• Fruit Swap? Blueberries made it too sweet. Stick to berries with a tang.

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

What Went Wrong	Why It Happens	How to Fix It
Sponges too dry	Didn’t soak them long enough	Count to 5 per piece while dipping—seriously
Cream too stiff	Over-whipped it	Stop at soft peaks. It’ll firm up in the fridge
Fruit layer too runny	Skipped the cornflour step	Always thicken the juices—it holds the shape
Chocolate too fine	Used microplane instead	Use a box grater or chop coarsely for texture

HOW TO MAKE MARY BERRY’S TIRAMISU RED FRUIT TRIFLE

1. Simmer the Berries: Heat frozen fruit and caster sugar until just softened. Drain, keeping the juice.
2. Thicken the Sauce: Mix cornflour with water, stir into the juice, simmer until thick. Add fruit back in. Cool completely.
3. Whip the Cream Layer: Beat mascarpone, icing sugar, and vanilla. Add cold double cream, whisk to soft peaks.
4. Make Coffee-Brandy Dip: Mix your strong coffee and brandy in a wide dish.
5. Layer One: Dip half your sponge slices in the coffee, line the trifle dish. Add a third of the cream, then half the chocolate.
6. Add Fruit: Spoon all the cooled fruit over.
7. Layer Two: Repeat sponge dip, add another layer of cream, then chocolate.
8. Final Flourish: Pipe the rest of the cream around the top edge.
9. Chill: Cover and refrigerate for at least 2 hours.

TIPS FROM MY KITCHEN

• I always chill my mixing bowl before whipping cream—it whips faster and fluffier.
• If using a fan oven for another bake, remember: the top shelf stays warmer. Don’t store the trifle up there!
• Coarse chocolate gives little bitter bursts—don’t grate it too finely.
• Let your fruit cool fully before layering or it’ll melt the cream.

STORAGE + SERVING

• Keeps for 2–3 days in the fridge (if it lasts that long).
• Don’t freeze—the cream and fruit go grainy and sad.
• Serve with espresso, or for something extra, a little Amaretto drizzle over each portion.

FAQs – Real Query Answers

Q: Can I use fresh berries instead of frozen?
A: You can, but they won’t release as much juice—add a splash of berry juice or cook them briefly to help.

Q: Can I make this the night before?
A: Yes, and honestly—it’s better that way. The flavours deepen, and it sets beautifully.

Q: What’s the best dish to use?
A: A shallow, wide glass trifle bowl (about 25cm diameter, 8cm high). You want layers on display!

Q: Can I leave out the brandy?
A: Yep—just up the coffee or swap for a juice. But the boozy kick is part of the charm.

Try More Recipes:

• Mary Berry Apple Crumble
• Mary Berry Christmas Apricot Trifle
• Mary Berry Salted Caramel Brownies
• Mary Berry Lemon Mousse