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Upside-down berry trifle slice

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  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free

Upside-down berry trifle slice is a delightful dessert that features layers of moist cake, creamy custard, and a medley of juicy berries, all topped with luscious whipped cream, creating a visually stunning and irresistibly delicious dessert.

  • Serves8
  • Cook time10 minutes
  • Prep time30 minutes, + 10 mins standing & 6 1/4 hours chilling time
Upside-down berry trifle slice

Ingredients

  • 1 tbs powdered gelatine
  • 2 1/2 cups (625ml) cranberry juice
  • 1/3 cup (75g) caster sugar
  • 300g frozen mixed berries
  • 1/4 cup (60ml) boiling water
  • 1 tbs powdered gelatine, extra
  • 300ml thickened cream
  • 2 tsp vanilla extract
  • 1/4 cup (40g) icing sugar
  • 250g mascarpone, at room temperature
  • 8 savoiardi (sponge finger biscuits)
  • Whipped cream, to serve
  • Mixed berries, to serve

Nutritional information

Per serve: Energy 1638kJ/392 Cals (19%), Protein: 7g (14%), Fat: 25g (36%), Sat Fat: 16g (67%), Carb: 36g (12%), Sugar: 31g (34%), Dietary Fibre: 1g (3%), Sodium: 56mg (3%).

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.

Method

  1. Step 1

    Grease a 9cm x 25cm (base measurement) loaf pan and line the base and sides with baking paper, allowing sides to overhang. Place the gelatine in a large heatproof bowl. Pour over 1/4 cup (60ml) cranberry juice and set aside for 5 mins to soak.

  2. Step 2

    Place the sugar and remaining cranberry juice in a small saucepan over medium heat. Bring to a simmer, stirring occasionally. Pour over the gelatine mixture and whisk until gelatine dissolves. Place in the fridge for 15 mins or until cool.

  3. Step 3

    Pour the gelatine mixture into the prepared pan. Sprinkle over the frozen berries and place in the fridge for 2-3 hours or until the jelly is set.

  4. Step 4

    Place boiling water in a small bowl. Sprinkle over the extra gelatine. Set aside for 5 mins or until the gelatine completely dissolves.

  5. Step 5

    Use an electric mixer to whisk the cream, vanilla, icing sugar and mascarpone in a bowl until stiff peaks form. Add the gelatine mixture and whisk until just combined. Spoon over the jelly and smooth the surface. Top with biscuits, trimming to fit, pressing gently into the cream mixture. Place in the fridge for 3 hours or overnight until set.

  6. Step 6

    Invert onto a serving platter. Top with whipped cream and berries.

Recipe tip

COOK. STORE. SAVE.
Smart swap:
For a festive twist, swap the savoiardi biscuits for panettone or sponge cake, trimming to fit if necessary.

Plan ahead: This festive slice can be prepared, without toppings, up to 2 days ahead. Cover and store in the fridge until needed. Top with cream and berries just before serving.

Upside-down berry trifle slice

Upside-down berry trifle slice
  • Serves8
  • Cook time10 minutes
  • Prep time30 minutes, + 10 mins standing & 6 1/4 hours chilling time
Ingredients
  • 1 tbs powdered gelatine
  • 2 1/2 cups (625ml) cranberry juice
  • 1/3 cup (75g) caster sugar
  • 300g frozen mixed berries
  • 1/4 cup (60ml) boiling water
  • 1 tbs powdered gelatine, extra
  • 300ml thickened cream
  • 2 tsp vanilla extract
  • 1/4 cup (40g) icing sugar
  • 250g mascarpone, at room temperature
  • 8 savoiardi (sponge finger biscuits)
  • Whipped cream, to serve
  • Mixed berries, to serve
    Description

    Upside-down berry trifle slice is a delightful dessert that features layers of moist cake, creamy custard, and a medley of juicy berries, all topped with luscious whipped cream, creating a visually stunning and irresistibly delicious dessert.

    Method
    1. Step 1

      Grease a 9cm x 25cm (base measurement) loaf pan and line the base and sides with baking paper, allowing sides to overhang. Place the gelatine in a large heatproof bowl. Pour over 1/4 cup (60ml) cranberry juice and set aside for 5 mins to soak.

    2. Step 2

      Place the sugar and remaining cranberry juice in a small saucepan over medium heat. Bring to a simmer, stirring occasionally. Pour over the gelatine mixture and whisk until gelatine dissolves. Place in the fridge for 15 mins or until cool.

    3. Step 3

      Pour the gelatine mixture into the prepared pan. Sprinkle over the frozen berries and place in the fridge for 2-3 hours or until the jelly is set.

    4. Step 4

      Place boiling water in a small bowl. Sprinkle over the extra gelatine. Set aside for 5 mins or until the gelatine completely dissolves.

    5. Step 5

      Use an electric mixer to whisk the cream, vanilla, icing sugar and mascarpone in a bowl until stiff peaks form. Add the gelatine mixture and whisk until just combined. Spoon over the jelly and smooth the surface. Top with biscuits, trimming to fit, pressing gently into the cream mixture. Place in the fridge for 3 hours or overnight until set.

    6. Step 6

      Invert onto a serving platter. Top with whipped cream and berries.