Raspberry Macaron Trifle Recipe

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35 min


10 min


  • For the custard:
  • 300ml half-fat double cream
  • 300ml milk
  • 1tsp vanilla extract
  • 6 large egg yolks
  • 75g caster sugar
  • 2tbsp cornflour
  • For the trifle:
  • 24 sponge fingers
  • 10tbsp muscat dessert wine
  • 450g raspberries
  • For the topping:
  • 300ml half-fat double cream
  • 12 pink macarons


  • Place the cream, milk and vanilla extract in a medium saucepan and bring almost to the boil. Place the egg yolks, sugar and cornflour in a bowl and mix well. Pour on the hot cream, stirring continuously. Pour back into the saucepan and cook on a gentle heat until the custard has thickened. Do not allow to boil, or the custard will split. Strain the custard into a clean bowl, cover the surface with cling film and leave to cool.

  • Soak half the sponge fingers in half the dessert wine until just soft, then place in the bottom of a trifle dish. Scatter over 175g of the raspberries and pour over the cold custard.

  • Cover with another layer of soaked sponge fingers and another 175g of the raspberries.

  • Lightly whip the cream to soft peaks, the spread over the top of the trifle and chill for at least 2 hours.

  • To serve, place the macarons around the edge of the trifle dish and pile the remaining raspberries in the centre. Serve immediately.

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(109 ratings)
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