Easy to prepare jelly-less fruit trifle

This dish is very high in calories, and also high in protein. It is suitable for people who are trying to put on weight, and people on a soft or pureed diet. It might appeal to people with poor appetites.

Serves 6. Preparation time: 25 minutes.


For the base layer:

  • 500g frozen summer fruits or forest fruit mix
  • 200g raspberry jam
  • 300g jam Swiss roll

For the second layer:

  • 500ml custard (you can use tinned or fresh)
  • 250g mascarpone
  • 50g caster sugar

For the top:

  • 30g caster sugar
  • 400ml double cream


  1. You can make this trifle in a large dish or as smaller individual trifles.
  2. Cut your Swiss roll into rounds and use these to line the bottom of your dish.
  3. Mix the defrosted berries with the jam and spoon into the dish over the sponge.
  4. Whisk the mascarpone with the sugar. Then whisk in the custard until smooth.
  5. Pour the mascarpone and custard mix over your berries and sponge. If you do not want to serve straight away, you can cover the dish with cling film and keep in the fridge for up to 24 hours.
  6. Whisk the double cream and sugar until stiff. You can cover this and keep it in the fridge until later in the day, but do not spoon the cream on until ready to serve.
  7. Finish with the cream topping and decorate how you wish.

Nutritional information (per serving)

  • Energy: 873kcal
  • Protein: 9g
  • Total fat: 54g (of which saturates: 36g)
  • Carbohydrates: 116g
  • Fibre: 19g