Cranberry Trifle.

This is a very new recipe to me and it came from a free leaflet from my local Waitrose. I have altered it very slightly by the use of Pomegranate which is a favourite of my own. The original recipe did not use this at all. This quantity will easily serve 8 and the trifle is surprisingly filling so modest portions will serve 10 or 12.


8 oz Caster Sugar

1/2 lemon - grated juice and zest of

8.5 oz Cranberries - frozen work really well but defrost first

6 eggs - separated

1 tsp vanilla bean paste (you can use a teaspoon of Vanilla Essence or Vanilla Extract if you can’t get the paste, it tastes just as good but doesn’t leave lovely little flecks of vanilla in the trifle so is not visually as pleasing.

8.5 oz Mascarpone cheese - beaten to slacken.

7 oz pack of boudoir biscuits (or Savoiardi biscuits if you want to be very posh!)

6 fl oz Marsala Wine (or sherry)

1 oz flaked almonds - toasted on one side

1 large pomegranate


Place half of the sugar, the lemon juice and zest and 2 fl oz water into a saucepan over a medium heat. Stir continuously until the sugar is completely dissolved and you have a thin syrup. Add the cranberries, reduce the heat and simmer for about 5 minutes. Remove from heat and allow to go cold.

Place the egg yolks and the rest of the sugar into a bowl with the vanilla paste (or essence) and beat with an electric whisk until pale and thick. Add the mascarpone and beat until fully combined.

In a clean bowl whisk the egg whites until the stand in soft peaks then, using a large metal spoon, fold half of the egg white through the mascarpone mixture to slacken it, then very gently fold in the rest of the egg white.

Line the base of a large trifle bowl (about 4.5 pints capacity) with a single layer of the Boudoir biscuits and dribble about a third of the Marsala wine over them. Add a layer of the cranberries, using a slotted spoon to ensure that not too much syrup is added (spread them about a bit to cover the biscuits fully). Cover with a thin layer of the Mascarpone and egg mixture. Repeat this layering process until all ingredients are used, ensuring that you finish off with the a layer of the Mascarpone mixture.

Cover with cling film or foil and refrigerate for at least 6 hours or preferably overnight to set the custard. Retain the surplus syrup from the cranberries.

Immediately before serving toast the flaked almonds on one side only (to give a contrasting set of colours), halve the pomegranate and remove the jewel-like fruit then lightly toss the almonds and pomegranate together before scattering over the trifle and finishing off with a drizzle of the reserved cranberry syrup.

The trifle will keep for a couple of days in the fridge but within only 20 minutes or so the cranberry syrup on top will soak into the custard and stain it a pale crimson colour, so don’t be tempted to do the decoration until you are serving as it will spoil the appearance.