Mary Berry’s tiramisu red fruit trifle recipe takes less than 10 minutes to cook

With only around 12 weeks to Christmas, you can start to try out Christmassy puddings.

Amateur bakers can turn a tiramisu into a Christmassy trifle with the addition of vibrant red fruits.

Even if you’re not one to go crazy for the festivities, Mary Berry’s tiramisu red trifle is sure to delight at any time of the year.

While taking up to two hours to prepare, so best done on a free day, the recipe only takes less than 10 minutes to cook.

“I like to use brandy for soaking the sponges, but you can use rum, kirsch or Irish cream if you prefer,” said Mary Berry.

Tiramisu red fruit trifle

• Prep: one to two hours
• Cooks in: 10 mins
• Serves: 10 to 12 people

Equipment

• Electric whisk
• Shallow trifle glass dish
• Piping bag and nozzle

Ingredients

For the red fruit

• 500g frozen red berries, such as raspberries, blackberries and cherries
• 50g caster sugar
• One heaped tbsp cornflour

For the trifle

• 250g full-fat mascarpone
• 600ml double cream
• Six tbsp icing sugar
• One tbsp vanilla extract
• 450ml strong coffee
• 40ml brandy
• 12 trifle sponges, halved through the middle to make 24
• 100g plain chocolate, coarsely grated

Method

To make the red fruit

Heat the frozen berries and caster sugar in a saucepan over a medium heat, stirring, until the sugar has dissolved and the berries have defrosted.

Sieve the fruit over a bowl (don’t press the berries, leave them whole). Pour the fruit liquid back into the saucepan.

Mix the cornflour with two tablespoons of cold water in a small bowl until smooth. Add to the pan and mix together.

Stir over a medium heat until boiling and thickened, and the sauce coats the back of a spoon. Add the whole fruit back to the saucepan. Set aside to cool completely.

To make the trifle

Measure the mascarpone, cream, sugar and vanilla into a large bowl. Whisk together using an electric whisk to form light, soft peaks.

Mix the coffee and brandy together in a shallow dish. Soak half of the sponges in the coffee mixture.

Arrange tightly over the base of the glass dish. Spread a third of the cream mixture on top and sprinkle with half the chocolate.

Spoon all the berries on top in an even layer. Soak the remaining sponges in coffee and brandy and arrange on top in another layer. Spread half of the cream on top and sprinkle over the remaining chocolate.

Spoon the remaining cream mixture into a piping bag fitted with a 1cm plain nozzle. Pipe 12 blobs on top around the edge of the trifle. Chill for one to two hours before serving.