Mary Berry’s Tiramisu Red Fruit Trifle is made with frozen red fruits, caster sugar, cornflour, mascarpone cheese, icing sugar, vanilla extract, double cream, strong coffee, brandy, trifle sponges, and dark chocolate. This delicious trifle recipe creates a delightful dessert that takes about 90 minutes to prepare and can serve up to 8 people.
This Tiramisu Red Fruit Trifle Recipe Is From Absolute Favourites Cookbook by Mary Berry
Mary Berry Tiramisu Red Fruit Trifle Ingredients:
- 500g / 1lb 2oz frozen red fruits (e.g., raspberries, blackberries, cherries)
- 55g / 2oz caster sugar
- 1 heaped tbsp cornflour
- 250g / 9oz full-fat mascarpone cheese
- 6 tbsp icing sugar, sifted
- 1 tbsp vanilla extract
- 600ml / 1 pint pouring double cream
- 450ml / ¾ pint strong coffee, cooled
- 40ml / 1½fl oz brandy
- 12 trifle sponges, each sliced in half horizontally
- 115g / 4oz dark chocolate, coarsely grated
How To Make Mary Berry Tiramisu Red Fruit Trifle?
- Prepare the Fruit: Measure 500g/1lb 2oz of frozen red fruits and 55g/2oz of caster sugar into a saucepan. Place over medium heat, stirring until the sugar dissolves. Transfer the fruits into a sieve over a bowl, but do not press them—you want to keep them whole. Pour the liquid from the bowl back into the saucepan.
- Thicken the Fruit Juice: In a small bowl, mix 1 heaped tbsp of cornflour with 2 tablespoons of water until smooth. Add this mixture to the fruit liquid in the saucepan. Stir over medium heat until the mixture thickens. Once thickened, remove from heat and add the whole fruits back into the saucepan. Set aside to cool.
- Make the Cream Mixture: In a large bowl, measure 250g/9oz of mascarpone cheese, 6 tbsp of sifted icing sugar, and 1 tbsp of vanilla extract. Blend these ingredients together. Add 600ml/1 pint of pouring double cream and whisk with an electric mixer until soft peaks form.
- Prepare the Coffee Mixture: Mix 450ml/¾ pint of strong, cooled coffee and 40ml/1½fl oz of brandy together in a shallow dish.
- Assemble the Trifle – First Layer: Dip half of the sliced trifle sponges into the coffee mixture, ensuring they are well-soaked. Arrange them tightly over the base of a round shallow glass dish, about 8cm/3¼in high and 25cm/10in in diameter. Spread one-third of the cream mixture over the soaked sponges, then sprinkle with half of the coarsely grated dark chocolate (115g/4oz).
- Add the Fruit Layer: Spoon all the cooled fruits in an even layer over the cream and chocolate.
- Assemble the Trifle – Second Layer: Soak the remaining sponge slices in the coffee mixture and place them over the fruit layer. Spread half of the remaining cream mixture on top, then sprinkle with the rest of the grated chocolate.
- Finishing Touches: Place the remaining cream mixture into a piping bag fitted with a 1cm/½in plain nozzle. Pipe decorative blobs of cream around the edge of the trifle.
- Chill and Serve: Refrigerate the trifle for 1–2 hours before serving to allow the flavors to meld and the dessert to set. Enjoy your delightful tiramisu red fruit trifle!
Recipe Tips:
- Use Fresh Coffee: Always use fresh, strong coffee for the best taste. Avoid instant coffee, as it doesn’t have the same rich flavor.
- Chill the Cream: Make sure your cream mixture is cold before whisking. This helps it become fluffy and light for the trifle.
- Soak the Sponges Well: Take your time soaking the sponges. Let them absorb enough coffee and brandy to be moist but not too wet.
- Layer Evenly: Spread each layer evenly when building the trifle. This makes sure every bite has a balanced taste.
- Chill Before Serving: Let the trifle chill in the fridge for at least 1-2 hours. This allows the flavors to blend together perfectly.
What To Serve With Tiramisu Red Fruit Trifle?
This creamy Tiramisu Red Fruit Trifle pairs well with a cup of espresso, fresh berries, chocolate-dipped biscotti, or almond cookies. It can also be served alongside vanilla ice cream, whipped cream, a fresh fruit salad, or a glass of dessert wine for a tasty dessert.
How To Store Leftovers?
- Refrigerate: First, let the leftover Tiramisu Red Fruit Trifle cool to room temperature. Then, cover it tightly with plastic wrap or transfer it to an airtight container. Store it in the refrigerator for up to 2-3 days.
- Freeze: This recipe is not recommended for freezing because the texture of the cream and fruit may change and become less desirable when thawed. It’s best to enjoy this dessert fresh from the refrigerator.
Mary Berry Tiramisu Red Fruit Trifle Nutrition Facts
Serving Size: 1 of 12 servings
- Calories: 325
- Total Fat: 22.7g
- Saturated Fat: 14.1g
- Cholesterol: 0mg
- Sodium: 40mg
- Potassium: Not listed
- Total Carbohydrate: 25.4g
- Dietary Fiber: 2.9g
- Sugars: 12.9g
- Protein: 4.6g
Try More Mary Berry Recipes:
- Mary Berry Apple Crumble
- Mary Berry Christmas Apricot Trifle
- Mary Berry Salted Caramel Brownies
- Mary Berry Lemon Mousse
Mary Berry Tiramisu Red Fruit Trifle
Description
Mary Berry’s Tiramisu Red Fruit Trifle is made with frozen red fruits, caster sugar, cornflour, mascarpone cheese, icing sugar, vanilla extract, double cream, strong coffee, brandy, trifle sponges, and dark chocolate. This delicious trifle recipe creates a delightful dessert that takes about 90 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Prepare the Fruit: Measure 500g/1lb 2oz of frozen red fruits and 55g/2oz of caster sugar into a saucepan. Place over medium heat, stirring until the sugar dissolves. Transfer the fruits into a sieve over a bowl, but do not press them—you want to keep them whole. Pour the liquid from the bowl back into the saucepan.
- Thicken the Fruit Juice: In a small bowl, mix 1 heaped tbsp of cornflour with 2 tablespoons of water until smooth. Add this mixture to the fruit liquid in the saucepan. Stir over medium heat until the mixture thickens. Once thickened, remove from heat and add the whole fruits back into the saucepan. Set aside to cool.
- Make the Cream Mixture: In a large bowl, measure 250g/9oz of mascarpone cheese, 6 tbsp of sifted icing sugar, and 1 tbsp of vanilla extract. Blend these ingredients together. Add 600ml/1 pint of pouring double cream and whisk with an electric mixer until soft peaks form.
- Prepare the Coffee Mixture: Mix 450ml/¾ pint of strong, cooled coffee and 40ml/1½fl oz of brandy together in a shallow dish.
- Assemble the Trifle – First Layer: Dip half of the sliced trifle sponges into the coffee mixture, ensuring they are well-soaked. Arrange them tightly over the base of a round shallow glass dish, about 8cm/3¼in high and 25cm/10in in diameter. Spread one-third of the cream mixture over the soaked sponges, then sprinkle with half of the coarsely grated dark chocolate (115g/4oz).
- Add the Fruit Layer: Spoon all the cooled fruits in an even layer over the cream and chocolate.
- Assemble the Trifle – Second Layer: Soak the remaining sponge slices in the coffee mixture and place them over the fruit layer. Spread half of the remaining cream mixture on top, then sprinkle with the rest of the grated chocolate.
- Finishing Touches: Place the remaining cream mixture into a piping bag fitted with a 1cm/½in plain nozzle. Pipe decorative blobs of cream around the edge of the trifle.
- Chill and Serve: Refrigerate the trifle for 1–2 hours before serving to allow the flavors to meld and the dessert to set. Enjoy your delightful tiramisu red fruit trifle!
Notes
- Use Fresh Coffee: Always use fresh, strong coffee for the best taste. Avoid instant coffee, as it doesn’t have the same rich flavor.
- Chill the Cream: Make sure your cream mixture is cold before whisking. This helps it become fluffy and light for the trifle.
- Soak the Sponges Well: Take your time soaking the sponges. Let them absorb enough coffee and brandy to be moist but not too wet.
- Layer Evenly: Spread each layer evenly when building the trifle. This makes sure every bite has a balanced taste.
- Chill Before Serving: Let the trifle chill in the fridge for at least 1-2 hours. This allows the flavors to blend together perfectly.
Mary Berry Tiramisu Red Fruit Trifle