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Choc Berry Trifle

Serves 6


  • 1 qty Vanilla Sponge Roll (see recipe below)
  • 1 x 425g can raspberries, juice reserved
  • 1 tablespoon dry sherry
  • 1 qty Chocolate Custard (see recipe below)
  • 300ml Australian cream, whipped
  • 1 punnet strawberries, halved
  • 4 eggs, separated
  • 1/2 cup caster sugar
  • 1/2 cup maize cornflour *
  • 300ml Australian cream, whipped, extra
  • 1 tablespoon sugar
  • 1 tablespoon cocoa
  • 2 tablespoon maize cornflour *
  • 3 egg yolks, lightly beaten
  • 1 cup Australian milk, warmed
  • 1/4 teaspoon vanilla essence
Download Recipe (PDF)


  1. 1. Arrange half the Vanilla Sponge Roll slices over the base of large glass bowl.
  2. 2. Combine reserved raspberry juice and sherry and pour half the liquid over cake slices. Top with raspberries and pour over Chocolate Custard.
  3. 3. Place remaining cake slices over custard, pour over remaining juice, top with cream and strawberries. Refrigerate until ready to serve.
  5. 1. Beat egg yolks until thick, gradually add sugar and continue to beat until pale and glossy.
  6. 2.Gently fold in maize ornflour. Beat egg whites until stiff peaks form and fold into yolk mixture.
  7. 3.Pour mixture into a buttered paper lined 25cm x 30cm Swiss roll pan.
  8. 4. Bake at 200°C for 15 minutes. Turn out onto a slightly damp tea towel and roll up immediately. Allow to cool.
  9. 5. Unroll and fill with extra cream. Roll and cut into 2 cm slices.
  10. Variations:
  11. Cinnamon-add 2 teaspoons cinnamon
  12. Chocolate-add 2 tablespoons cocoa
  14. 1. Combine sugar, cocoa and cornflour in a saucepan.
  15. 2. Add eggs and mix until well combined and free of lumps.
  16. 3. Add milk and essence and cook on a low heat, whisking constantly until thickened. Allow to cool.
  17. * Note: Check brands as some cornflour is made from wheat.


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