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All-American Summer Berry Trifle
Clodagh McKenna's All-American Summer Berry Trifle
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This is my go-to summer trifle when it's sunny outside.The berries cooked with the crème de cassis are so sweet and aromatic. It's also a very simple recipe to prepare.

Technique tip: Fold the mascarpone and custard together using a spatula. This will help it keep its thick consistency, so it holds well in the trifle.


    • 3 cups fresh blueberries
    • 3 cups fresh raspberries
    • 5 tablespoons superfine sugar
    • 3 tablespoons crème de cassis
    • 1 pound cake, homemade or store-bought, sliced
    • 1 cup mascarpone cheese
    • 2 cups custard, homemade or store-bought
    • 1 tablespoon vanilla extract
    • 1 cup heavy cream, softly whipped


1. Place 2 cups of each of the berries and sugar in a saucepan over a low heat and simmer for 2 minutes, then pour in the crème cassis and set aside to cool.

2. Place a layer of the pound cake at the bottom of a large trifle (or glass) bowl, and spoon the berry mixture on top.

3. In a mixing bowl, whisk together the mascarpone, vanilla extract and custard until smooth (make sure it doesn't get to runny — you want it to remain slightly thick). Spoon the custard mixture on top of the cake and berries, followed by the softly whipped cream.

4. Chill for a couple of hours in the fridge. Just before you serve, decorate the top of the trifle with the remaining blueberries and raspberries.

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