Layers of sponge cake, sherry-soaked berries, whipped cream and toasted coconut make this elegant dessert easy to assemble.
18 people made this
350g mixed frozen berries
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
450ml whipping cream, chilled
1 tablespoon caster sugar
1 sponge cake
40g toasted coconut
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Method Prep:30min › Extra time:1hr chilling › Ready in:1hr30min
Combine the berries, sherry, lemon juice and lemon zest in a bowl; toss to blend. Set aside.
Beat the cream in a large bowl until soft peaks form. Gradually beat in the sugar until stiff peaks form. Refrigerate cream until needed.
Cut cake into slices or cubes about 5cm wide.
Assemble the trifle by placing a layer of cake cubes in the bottom of a glass serving bowl. Spoon half the berry mixture with juice over the cake cubes. Cover with half of the whipped cream, and sprinkle over half of the toasted coconut. Repeat layering with the remaining cake, berries and juice, whipped cream and coconut. Refrigerate at least 1 hour before serving.