The Holiday Berry Trifle is the ultimate festive dessert—a glorious, layered creation of fruity jelly, fluffy sponge cake, rich white chocolate custard, pillowy mascarpone cream, and a medley of fresh berries. It’s a show-stopping centerpiece that brings elegance and flavor to the holiday table, and I absolutely love how easy it is to prepare ahead of time.

Why You’ll Love This Recipe

I love how this dessert feels indulgent without being overly heavy. The sweet and tart contrast of the berries, the richness of the custard and mascarpone, and the soft sponge cake make every spoonful a dream. What really makes this recipe special is that I can make the layers in advance, which saves time on the big day. It’s festive, colorful, and elegant enough to impress any guest—while still being easy enough for a casual family gathering.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Sponge Cake:
3 large eggs, room temperature
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/2 tsp baking powder

For the Jelly:
3 cups cranberry juice
1 1/2 tbsp unflavored gelatin
1 cup strawberries, halved
1/4 cup granulated sugar (optional, depending on juice tartness)

For the White Chocolate Custard:
2 cups full-fat milk
1/2 cup granulated sugar
4 large egg yolks
1/4 cup corn starch
2 oz white chocolate, chopped

For the Mascarpone Cream:
1 cup mascarpone cheese
2 tbsp orange liquor (optional)
1/2 cup heavy cream
1/3 cup powdered sugar
1 tsp vanilla extract

Extras for Assembly:
2 punnets strawberries
1 punnet raspberries
1 punnet blueberries
Fresh mint leaves

Directions

Sponge Cake:
I preheat the oven to 350°F and line a 9” cake pan with parchment. I beat the eggs on high for about a minute, then slowly add sugar while continuing to beat until thick and fluffy—about 10 minutes. In a separate bowl, I whisk flour and baking powder, sift it into the egg mixture, and gently fold with a spatula just until combined. I pour the batter into the pan and bake for 23–25 minutes, then cool it on a wire rack.

Jelly:
I wash and hull the strawberries, then set them aside. I heat half the cranberry juice until it simmers, then stir in sugar if needed. In a separate bowl, I sprinkle gelatin over the remaining cold juice and let it bloom for 2 minutes. After stirring, I combine both juices and pour them into a trifle bowl. I refrigerate until semi-firm (2–3 hours), then press the halved strawberries into the jelly and chill for another 3 hours or overnight.

White Chocolate Custard:
In a bowl, I whisk egg yolks, 1/3 cup milk, sugar, and cornstarch. I heat the remaining milk until simmering, then slowly add it to the egg yolk mixture, whisking constantly. I return it to the saucepan and cook until thick—about 5–7 minutes. Once thick, I strain it into a clean bowl and stir in the white chocolate until melted. I press plastic wrap on the surface and refrigerate until cold.

Mascarpone Cream:
Just before assembling, I fold mascarpone with orange liquor. Separately, I whip cream, powdered sugar, and vanilla until soft peaks form. I fold half into the mascarpone to lighten it, then fold in the rest until smooth.

To Assemble:
I spoon the custard over the jelly layer, crumble the sponge cake on top, scatter with berries, and then spread the mascarpone cream over everything. I finish with more fresh berries, mint leaves, and a dusting of powdered sugar.

Servings and timing

This trifle serves 10 generous portions. It takes about 30 minutes of active prep time, 30 minutes of baking, and several hours of chilling, so I usually make the components a day in advance and assemble everything on the day of serving.

Variations

• Boozy twist: I sometimes drizzle the sponge cake with sherry or berry liqueur for a grown-up version.

• Fruit swap: I love swapping in blackberries or pomegranate seeds depending on what’s in season.

• Chocolate base: For a richer twist, I occasionally use chocolate sponge instead of vanilla.

• Citrus custard: Replacing the white chocolate custard with lemon curd brings a bright, zesty flavor.

• Mini versions: I sometimes build individual trifles in glasses for a more elegant presentation.

Storage/Reheating

Once assembled, I keep the trifle refrigerated and covered. It stays fresh for up to 2 days, though the sponge cake will absorb more moisture over time. I don’t recommend freezing, as the cream and jelly don’t thaw well. Reheating isn’t necessary—it’s best served cold straight from the fridge.

FAQs

How far in advance can I make this trifle?

I like to prepare the layers (sponge cake, jelly, custard) 1–2 days in advance and assemble the trifle the morning I plan to serve it. That way, everything is fresh and ready without stress.

Can I use boxed jelly or custard?

While I prefer homemade for the best flavor, I’ve used boxed jelly and custard in a pinch. It still works, but the taste and texture are less refined.

Is this dessert suitable for kids?

Absolutely. I just leave out the orange liquor in the mascarpone cream, and kids always love the fruity, creamy layers.

Can I use store-bought sponge cake?

Yes, when I’m short on time, a store-bought sponge or even ladyfingers work well. Just make sure it’s not overly sweet to keep the balance right.

What can I use instead of mascarpone?

If I don’t have mascarpone, I use a mix of cream cheese and whipped cream for a similar texture. It’s a bit tangier but still delicious.

Conclusion

This Holiday Berry Trifle is a celebration in a bowl. I love how it brings together so many textures and flavors—fruity, creamy, fluffy, and rich—all in one stunning dessert. Whether I’m making it for a big family holiday or a cozy winter night in, it never fails to impress. It’s festive, flavorful, and incredibly satisfying.