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Raspberry, vanilla and mascarpone trifle

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Layered with raspberry, vanilla and mascarpone, this decadent trifle makes for the perfect dessert. Give this tasty dish a go this festive season, it's sure to be a crowd-pleaser!

  • Serves8
  • Prep time15 minutes, (+ 2 hours chilling time)
Raspberry, vanilla and mascarpone trifle


  • 250g mascarpone
  • 1 tsp vanilla bean paste
  • ½ cup (110g) caster sugar
  • 600ml thickened cream
  • ½ cup (125ml) orange juice
  • 2 tbs sweet sherry (optional)
  • 1 tsp cinnamon sugar
  • 12 savioardi (sponge finger biscuits)
  • 3 x 125g punnets raspberries
  • ¼ cup mint leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Use an electric mixer to beat the mascarpone, vanilla, caster sugar and cream in a bowl until soft peaks form.
  2. Step 2

    Combine the orange juice, sherry, if using, and cinnamon sugar in a shallow bowl. Dip half the biscuits into the orange juice mixture and place in the base of an 8-cup (4L) trifle bowl. Top with half the cream mixture and one-third of the raspberries. Repeat with the remaining biscuits, orange juice mixture and cream mixture. Cover and place in the fridge for 2 hours to chill.
  3. Step 3

    Uncover the trifle and top with the remaining raspberries and mint to serve.

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