• Raspberry trifle (Donna Hay: Fast, Fresh, Simple)Source: Donna Hay: Fast, Fresh, Simple

Take some stress out of hosting a festive lunch with these express trifles that look bright and rosy and still pack a boozy punch.




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  • 6 sponge finger biscuits
  • 2 tbsp raspberry or orange liqueur or sherry
  • 1½ cups fresh or frozen raspberries
  • 1½ tbsp icing (confectioner’s) sugar
  • ½ cup (125 g) mascarpone
  • ½ cup (125 ml) single (pouring) cream
  • 1 tbsp icing (confectioner’s) sugar, extra
  • 1 tsp vanilla extract

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Divide the sponge finger biscuits between serving glasses and sprinkle with the liqueur.

2. Roughly mix together the raspberries and icing sugar with a fork breaking some of the raspberries and spoon over the biscuits.

3. Place the mascarpone, cream, extra icing sugar and vanilla in a bowl and whisk until thick.

4. Spoon mascarpone mixture over the raspberries and chill until ready to serve.