Subscribe to get a free eCookbook with my top 10 recipes + new weekly recipes!

Best Summer Berry Trifle

5 stars based on 48 votes

berry trifle

Berry trifles are wonderful summer desserts — they’re simple, gorgeous and you can make them ahead of time. Here’s the key to making them taste as good as they look: don’t use imitation whipped cream, instant pudding or store bought cake! No need to make everything from scratch either. After many trials, I discovered three cheats for making a delicious and easy trifle: (1) store bought lady fingers are just as good (in fact, better) than homemade cake, (2) an easy cream cheese-whipped cream filling makes an excellent substitute for homemade pudding, and (3) tossing the berries with a good quality raspberry jam enhances the fruit flavor and creates a delicious syrup that melds the trifle together. This one is perfect for the 4th!

ingredients

To begin, warm the raspberry jam in the microwave. Toss it with the berries and let it sit while you prepare the rest of the trifle.

berries-and-jam

Beat the heavy cream until stiff peaks form, then set aside.

whipping-cream

In a large bowl, beat together the softened cream cheese and Confectioners’ sugar.

cream-cheese-and-sugar

Add the vanilla and beat until smooth and creamy.

beating-in-vanilla

Beat in a third of the whipped cream, then add the rest to the bowl and fold in with a large rubber spatula.

folding-in-whipped-cream

To assemble the trifle, begin by layering the lady fingers in the bottom of the trifle dish.

lady-fingers

Top with a third of the berry mixture.

fruit-layer

Followed by a third of the cream.

cream-layer

Continue alternating until all of the ingredients are used up, ending with the cream.

lady-finger-layer

Let the trifle chill for at least 8 hours, then top with some fresh berries and a spring of fresh mint, if desired.

Summer-Berry-Trifle-1

Summer Berry Trifle

Servings: 8-10
Prep Time: 25 Minutes
Total Time: 25 Minutes, plus at least 8 hours to chill

Ingredients

  • 3/4 cup (8 oz) seedless raspberry jam
  • 1 quart (1-1/2 pounds) strawberries, hulled and cut into 1/4-inch slices
  • 1 pint (12 oz) raspberries
  • 1 pint (12 oz) blueberries
  • 16 ounces cream cheese (preferably Philadelphia brand), at room temperature
  • 1-3/4 cups confectioners' sugar
  • 1-1/2 cups heavy whipping cream, cold
  • 1 teaspoon vanilla extract
  • 1 (7 oz) package crisp lady fingers (also called savoiardi biscuits)
  • Fresh mint spring, for garnish (optional)

Instructions

  1. Set aside a few berries for topping the trifle.
  2. Heat the raspberry jam in a large bowl in the microwave for about 1 minute, or until hot and liquidy. Add the fresh berries and toss to coat. Let sit while you prepare the rest of the recipe, stirring occasionally.
  3. In a large bowl, whip the heavy cream until stiff peaks form. Set aside.
  4. In another large bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy. Beat in the vanilla, then beat in a third of the whipped cream. Using a large rubber spatula, fold in the rest of the whipped cream until well combined.
  5. Cover the bottom of a 9-inch (14-cup capacity) trifle dish or glass bowl with a layer of lady fingers (break into pieces as necessary). Follow with 1/3 of the berry-jam mixture (including 1/3 of the juices), then 1/3 of the cream. Alternate, ending with the cream cheese mixture on top; for the last layer of cream, leave a 1-inch border around the edge showing the fruit beneath. Garnish with the reserved whole berries and a fresh mint spring if using. Refrigerate for at least 8 hours, or overnight, before serving.

Nutrition Information

Powered by Edamam

  • Per serving (10 servings)
  • Calories: 554
  • Fat: 31g
  • Saturated fat: 18g
  • Carbohydrates: 65g
  • Sugar: 41g
  • Fiber: 5g
  • Protein: 7g
  • Sodium: 197mg
  • Cholesterol: 143mg

Reviews & Comments

  • 5 stars

    This recipe truly is amazing. The firm cream cheese helps the layers to remain separate, and the use of hard ladyfingers prevents sogginess. (Do not use the soft ladyfingers you can find in the produce section next to the strawberries, its not the same thing).
    The zest of 1/2 lemon is a great addition, too; mix most of it with the berries & jam, and save a sprinkle for the garnish.

    - Ricky Costa on September 20, 2017 Reply
  • 5 stars

    This trifle was the best I have ever tried! I could not find the store bought lady fingers in my small town-but the homemade cake was wonderful!

    - Ellene Carson on September 18, 2017 Reply
  • 5 stars

    I made this for a fourth of July party at my godmother’s and it was a huge hit! The only thing i did different was add black berries for a touch more of acidity, plus i really like black berries.

    - Joseph Cramer on September 14, 2017 Reply
  • I have to substitute pound cake for the lady fingers. Will the trifle be too soggy if I make it 24 hours before serving?

    - Laura on August 19, 2017 Reply
    • Hi Laura, I think it will be fine. Enjoy!

      - Jenn on August 20, 2017 Reply
      • 5 stars

        It was perfect and everyone loved it! Thank you for the great recipe.

        - Laura on August 20, 2017 Reply
  • Hi Jenn. I’m making a fruit triffle for the 1st time for a party so have some general questions as a rookie! What does cream cheese do? Is it to bond the cream together or does it give a slightly sour taste? Is there another substitute to give it the same effect but not the cream cheese taste? Also does the raspberry jam make the berry mix sweet? I want to keep the berry taste tart so wanted to know if jam is to bond together or sweeten. Thanks.

    - Leila on August 14, 2017 Reply
    • Hi Leila, The cream cheese both thickens the cream mixture and adds a very subtle tang to balance the sweetness. I recommend using it but you could substitute mascarpone for a slightly less tangy result, if you like. The jam does add a little sweetness but more importantly it adds juiciness, which helps soften the cookies — if you leave it out, the trifle will be dry. Hope that helps!

      - Jenn on August 15, 2017 Reply
      • Thanks Jenn. One other q: do you know how the lady fingers would turn out soaked in espresso? or is that too much with all the other ingredients? I read in one review that the whip cream and philly may be too sweet. Want to balance the tangy and sweet (but not too sweet) so wonder if the espresso would give it a tad bitter kick. Plan to make this today but still need to find the lady fingers.

        - Leila on August 18, 2017 Reply
        • I don’t think espresso would work here, Leila – sorry! If you wanted to add another flavor with a little bitterness, a little sherry or fortified wine would be a good choice.

          - Jenn on August 18, 2017 Reply
  • 5 stars

    I’m making this with gf homemade lemon cake instead of lady fingers, because of gluten intolerance. How long before serving do I assemble so that the cake isn’t mushy? Any idea??

    - Shannon on August 9, 2017 Reply
    • Hi Shannon, It really depends on the cake and how dense it is, but with a typical cake I think you could assemble the trifle up to 6 hours in advance w/o it getting mushy.

      - Jenn on August 10, 2017 Reply
  • 5 stars

    This was so great. It was awesome to make with my girls and they loved it.,once again thanks for the hot recipes

    - Kelly T Shack on July 6, 2017 Reply
  • 5 stars

    Savoiardi biscuits are sold at Cornucopia Gourmet Food, 8102 Norfolk Ave, Bethesda, MD 20814, for those who live in the Maryland/DC area. I purchased two packages there this morning (Jul 2, 2017). Each package is 7 oz, as per recipe. The owner keeps plenty in stock, as they are also an ingredient for making tiramisu.

    Trifle bowls can be found at Sur La Table ($30, I also purchased one from there is a.m., to make this recipe), Williams-Sonoma, Target, etc.

    Hope that helps for those hunting!

    - PN in MD on July 2, 2017 Reply
  • Hi I just got some dried lavender and would love to use it in this recipe. What would you think of either adding it to the berries or the cream. If you like the idea how much thanks.

    - Lynn Weinstein on July 2, 2017 Reply
    • Hi Lynn, You could try adding a little to the berries. But I’d start with just a pinch and taste — you have to be really careful adding lavender to sweets b/c too much can make them taste soapy.

      - Jenn on July 2, 2017 Reply
  • 5 stars

    I am looking forward to making this over the July 4th holiday. Do you recall where you purchased that glass trifle bowl (we do not own one)? It makes for a nice display. Thanks!

    - Pete on July 1, 2017 Reply
    • Hi Pete, I believe I got it at Target :).

      - Jenn on July 1, 2017 Reply
  • Please tell me if you whip the whipping cream before folding it into the whipped cream cheese. It seams as if you would?

    - Marina on June 29, 2017 Reply
    • Yes, Marina, you do! (Take a peek at the 3rd paragraph of the instructions.) Hope you enjoy!

      - Jenn on June 29, 2017 Reply
  • Jenn, went to Whole Foods… no savoiardi biscuits. They did have a Whole Foods brand organic lady finger which looked very hard. Will look further for the biscuits, but if I cannot find them, should I go with pound cake or the organic biscuits? If pound cake, chunks or slices> Thanks, Carol

    - Carol Winkelman on June 20, 2017 Reply
    • Hi Carol, the Whole Foods brand will work well. Enjoy!

      - Jenn on June 20, 2017 Reply
  • Hi! I plan on making this dessert for Father’s Day. Since it has to chill for at least 8 hours, could I make it up the night before? Wasn’t sure if the cake would become too soggy. Thanks!
    Rebecca

    - Rebecca on June 16, 2017 Reply
    • Definitely – it won’t get soggy if made a day ahead.

      - Jenn on June 17, 2017 Reply
  • Hi Jenn,
    I haven’t make this recipe YET, but am going to, but I want to ask if you think bananas and strawberry jam would be a good replacement for the raspberries…I really dislike raspberries! -thanks, pam

    - Pam on June 15, 2017 Reply
    • Hi Pam, I think the bananas may brown a little, but you can certainly replace the raspberries with them (or you can just use more strawberries and blueberries). Hope you enjoy!

      - Jenn on June 15, 2017 Reply
  • 5 stars

    OMG!! Thanks again for making me look like a star at a cook out. I really don’t know why I keep my cookbooks- I never use them anymore. Every recipe comes out perfectly.
    For this recipe, I used more raspberries and blueberries and I used pound cake because I had only hours to prepare. It still was wonderful. I reduced the cream base by half- everything else the same only because we are watching calories.

    - Petra Smith on June 15, 2017 Reply
  • 5 stars

    I made this delicious Summer Berry Trifle recipe to honor my Aunt for her 81st Birthday. As suggested, I used a glass serving platter which made a stunning presentation. Don’t you just enjoy how guests eyes open with delight when they see this Trifle? I did lessen the amount of both the confectioners sugar and the cream cheese. I used Bonne Raspberry preserves instead of jelly because the jellies offered for sale had high fructose corn syrup, which I prefer not to use. The organic strawberries, blueberries and raspberries were really fresh. I used the lady fingers on the first layer, but completely forgot them for the second layer! Do they have to be used at all? Thank you again for a wonderful dessert recipe which I look forward to making again!

    - Joann Ianniello on June 5, 2017 Reply
  • 5 stars

    This was a huge hit at book club–a real winner and very easy to make!!

    - Kathleen on May 27, 2017 Reply
  • 5 stars

    Hi Jenn,

    So glad I found your website, you’ve done an awesome job with it! I love fresh fruit desserts. It says to chill for 8 hours but I was hoping to do mine the day before and the party is in the evening the next day. Is that too long to stay in the fridge – will it ruin it?

    Thanks!

    - Sarah on April 25, 2017 Reply
    • That’s perfectly fine, Sarah. It keeps well for several days. Glad you’re enjoying the site!

      - Jenn on April 25, 2017 Reply
  • This recipe is definitely a keeper! The addition of raspberry jelly to the berries was perfect 🙂 I used pound cake instead of lady fingers since it was what I had on hand. Will definitely make this again!

    - Kait on April 17, 2017 Reply
  • 5 stars

    This is the best trifle by far! It was a little messy to make ( the kids pitched in) but it was definitely worth it! Your recipes are always fail proof even for begginers like me. Thank you for all the work that you put in creating them.

    - Kaya on April 13, 2017 Reply
  • 5 stars

    Hello Jenn, your kitchen is simply fantastic, 2 years ago I discovered your recipes, since then I am enjoying cooking your recipes, which are easy, very well explained and delicious. I love cooking and finding your website has been a blessing since I enjoy even more looking for new recipes.
    You are very popular with my family and friends and everyone enjoys your recipes. Very anxious that your book is available in the market to have mine and also to give some to my family.

    - Doris on April 12, 2017 Reply
    • Thanks for the nice words Doris– so glad you enjoy the recipes! And the book will be available for purchase in almost exactly a year– in the spring of 2018!

      - Jenn on April 13, 2017 Reply
  • 5 stars

    Haven’t made yet, but can tell it’s going to be a winner recipe for Easter! Do you think marscapone cheese would kick it up a notch over the philly cheese? Thanks so much for a perfect dessert recipe!

    - Dave on April 12, 2017 Reply
    • Hi Dave, I think you could use mascarpone cheese here if you prefer. I’d love to hear how it turns out!

      - Jenn on April 12, 2017 Reply
  • Hi Jenn,
    Love love love your website!
    Would like to try the Summer Berry Trifle but my family is not a big fan of cream cheese. Could I cut the cream cheese down by more than half & substitute more whipping cream instead? Or would that make the trifle too soggy?

    - Gina R. on March 30, 2017 Reply
    • Glad you like the site, Gina! Yes, I think you could use just whipped cream without a problem here. I’d love to hear how it turns out!

      - Jenn on March 30, 2017 Reply
  • Hi, I was thinking of assembling this dessert in individual mason jars – Do you think would work. I was also going to make your Lemon Buttermilk Cake and thought that would be amazing torn in to pieces in this dessert (and add a little lemon zest to the whip cream/cream cheese mixture) Thanks!

    - Judy on March 19, 2017 Reply
    • Hi Judy, Yes and yes!

      - Jenn on March 19, 2017 Reply
  • Hi! I’m fairly new to baking but oh my gosh this recipe looks amazing! Going to try to make it for my grandfather’s birthday dinner this weekend 🙂

    2 questions:

    1. How much pound cake would you recommend for this recipe as a ladyfingers substitute?

    2. In the directions when it says something like 1-1/2 cups that means 1.5 (1 and a half) cups right?? Sorry if that’s a silly question, just don’t wanna mess this up. Thanks so much!!

    - Kristin on March 17, 2017 Reply
    • Hi Kristin, I think 1 pound cake would be sufficient when cut into chunks. And yes, it’s 1 and a half cups– not a silly question– hope you enjoy and happy birthday to your grandfather!

      - Jenn on March 17, 2017 Reply
  • 5 stars

    I made this instead of a cake for my boyfriend’s birthday. I realized quickly I had to stash a little away so that there would be something left for his sister who arrived late. I live in the Netherlands and I haven’t quite got a handle on the birthday cakes here, so I decided on a departure from both traditions. My boyfriend and his family want it again next year, so I guess we went ahead and created our own tradition.

    - L Squires on March 6, 2017 Reply
  • 5 stars

    I made this for a dinner party and all of our friends loved it! I didn’t have a trifle bowl so I had to get one. It was so worth it because the presentation was so beautiful. Thank you for another successful recipe! I love trying your recipes and you’re my favorite cooking blog! I’ve used more recipes out of your blog than some of my cook books. Thank you!!! You’re an amazing chef!

    - Huong on March 4, 2017 Reply
  • 5 stars

    I really like this trifle. I like pound cake better than lady fingers but this is a great cake.

    - Cindy Buchana on December 3, 2016 Reply
  • 5 stars

    This was wonderful: so simple to make and it tasted amazing and the presentation is dramatic. I found the Italian lady fingers in our local supermarket, the preparation was easy and it was served for a gathering and was the favorite dessert. My husband has followed this blog for a while and I just found the recipe by luck, and I’m so glad.

    - Judy on October 6, 2016 Reply
  • Hello I am so keen to make this as it sounds lovely..just checking it would be ok to dip the lady fingers in sherry cream before using? Thank you

    - Tracey on August 25, 2016 Reply
    • Yes, Tracey, that would be just fine. Enjoy and please let me know how it turns out!

      - Jenn on August 25, 2016 Reply
  • 5 stars

    Hi Jen,
    First I want to thank you for the many wonderful recipes you have provided for my family to enjoy. Last night I made your buffalo chicken wings and summer berry trifle. The only change I made was to replace the cream cheese with custard, since one son dislikes cream cheese.
    The meal, including the perfect thin and crispy french fries recipe from another website, was declared the best meal I have made. Thank you for making my family so happy, and making me look so good. Your name is a well known in our house. Bless you, and I look forward to purchasing your cookbook in the future.

    Sheila

    - Sheila M. on August 21, 2016 Reply
  • Hi Jenn, what is the absolute longest time that I can make this ahead? I see the minimum is 8 but I am hoping to make this well in advance but don’t want to ruin it! I was thinking of making it the morning a day before (it would be approx 17 hours before hand). Do you think it would still turn out?

    - Niki on August 1, 2016 Reply
    • What you have in mind should work just fine– enjoy!

      - Jenn on August 2, 2016 Reply
  • 5 stars

    Just wanted to let you know I have tried and enjoyed many of your recipes and this was one of my favourites! It looks fantastic and tastes even better! Thanks so much <3

    - Nora Geldart on July 24, 2016 Reply
  • 5 stars

    This trifle is delicious !

    - Donna Harmon on July 15, 2016 Reply
  • 5 stars

    I made this wonderful dessert on the 4th of July but used mascarpone instead of Philadelphia cream cheese. May try it again with peaches and blueberries and maybe amaretti instead of ladyfingers?

    - Joanne on July 14, 2016 Reply
  • For those that are lactose intolerant, can this recipe be made with the berries, raspberry jam, and layered lady fingers with Cool Whip on the top?

    - Diane on July 9, 2016 Reply
    • Diane, It may not look quite as pretty, but I think you can just put the whipped cream on top. You could also use a whipped cream that is completely dairy-free and layer it throughout the trifle.

      - Jenn on July 11, 2016 Reply
  • 5 stars

    Loved your recipe for the trifle. On second making, combined bits of your recipe with one I’ve used for years. Instead of cream cheese and whipped cream, I made lemon curd and folded that into the whipped cream. For added kick, I dipped each lady finger into limoncello. I’ve always used just plain berries, but I like the additional flavor of your glaze, so that’s a keeper.

    - Randy Blouin on July 9, 2016 Reply
    • Hi Randy, Love your idea for the lemon curd.

      - Jenn on July 10, 2016 Reply
    • 5 stars

      Any excuse to use lemon curd I will take it! This brilliant suggestion took this berry trifle over the top. Love love love it! Will make for our neighborhood block party next…

      - Ani on September 4, 2016 Reply
  • 5 stars

    I brought the trifle to a July 4th potluck. Spectacular!

    - Elizabeth on July 7, 2016 Reply
  • 5 stars

    This was
    Perfect end to our July 4th picnic. Excellent and easy. A definite make again.

    - 31550sloan on July 7, 2016 Reply
  • 5 stars

    This red, white and blue dessert was a huge hit on the 4th of July! This is one of my all-time favorite desserts. The recipe is written so well (thank you for the volume and weight measurements on the fruit) that it was very easy to make. I found the ladyfingers at our local Sprouts as well as the same raspberry jam. This is the perfect summer dessert!

    - Carole on July 6, 2016 Reply
  • 5 stars

    I made the trifle for the 4th and it was a huge hit. I found the lady fingers at Whole Foods. Thank you for providing the other name of savoiardi. That helped a lot! I will definitely make this showstopper again.

    - Anna Kotvis on July 5, 2016 Reply
  • Could you explain ladyfingers, are there different kinds? meaning hard like a cookie or soft like cake. Thank you

    - Mya on July 3, 2016 Reply
    • Yes Mya, there are both hard/crispy and soft/cakey lady fingers– This recipe is best with the crispy variety. If you can’t find them, cut up pound cake makes a good substitute!

      - Jenn on July 3, 2016 Reply
  • I am having trouble finding the crispy lady fingers. Can I substitute the regular ones I might use for Charlotte Russe?

    - Patty R. on June 27, 2016 Reply
    • Hi Patty, I wouldn’t recommend the regular lady fingers here. You’d be better off with pound cake but into pieces. Hope you enjoy!

      - Jenn on June 27, 2016 Reply
  • I can’t find lady fingers. What cake recipe would you recommend?

    - Natalie on June 16, 2016 Reply
    • Hi Natalie, you can just use store-bought pound cake here.

      - Jenn on June 17, 2016 Reply
  • I don’t have enough time to order the Lady Fingers online. I found Walkers Pure Butter Shortbread they are crispy, would that be a substitute? or would pound cake be a better option?

    - Lisa Wolf on June 6, 2016 Reply
    • Lisa, I think the pound cake would be a better option :).

      - Jenn on June 7, 2016 Reply
  • Hi I could not find the lady fingers, can I use the Biscoff Europe’s,would that work?or not as good?

    - Lisa on June 5, 2016 Reply
    • Hi Lisa, I haven’t tried Biscoff European cookies, but I suspect that the texture may be too hard. If you’re determined to make this, you can order the crisp lady fingers on Amazon. If you don’t want to bother with that, you could always use pound cake cut into pieces.

      - Jenn on June 6, 2016 Reply
  • I haven’t made this yet but how could I make it lower in calories? Always watching my weight!

    - Sherry Lambert on May 17, 2016 Reply
    • Hi Sherry, You could make a few tweaks: look for reduced sugar or sugar-free jam, cut back a little on the confectioner’s sugar and try the reduced-fat (not fat-free) cream cheese. I would love to know how it turns out if you prepare it with these tweaks!

      - Jenn on May 17, 2016 Reply
  • 5 stars

    This is delicious.

    - Cloey on March 8, 2016 Reply
  • 5 stars

    Jenn, I live in England (home of the trifle!) and served this at a dinner party last night. My English hubby and friends said it was THE BEST TRIFLE THEY HAD EVER TASTED! One of them has even requested it in lieu of cake for his birthday next weekend. I personally found the cream cheese and whipped cream topping a bit too sweet but everyone else thought it was perfect! Thank you. I am looking forward to trying out some of your other recipes.

    - Jan on February 21, 2016 Reply
    • That’s high praise, Jan — so glad everyone enjoyed it!

      - Jenn on February 21, 2016 Reply
  • Hi Jenn, can you tell me I this trifle is dry seeing as the finger biscuits don’t get dipped in anything.

    - Rita on December 23, 2015 Reply
    • Hi Rita, the berries tossed with the jam makes for plenty of moisture, so I don’t think you’ll find this to be dry at all.

      - Jenn on December 23, 2015 Reply
  • 5 stars

    This is a wonderful party recipe. The instructions were clear, the recipe easy and a sure hit with everyone. There will be nothing left over

    - Toni on December 3, 2015 Reply
  • Hi Jen! Can I use soft lady fingers for this recipe instead?

    - Erin on November 23, 2015 Reply
    • Hi Erin, Yes but the texture won’t be as good — I definitely prefer the hard cookies.

      - Jenn on November 23, 2015 Reply
  • 5 stars

    This recipe is fast, easy, very light and will go in a flash! You might need to make two for parties (smiles). This is a keeper …especially to bring to a gathering. Everyone will want to know who made this! Enjpy!

    - Toni Iacoboni on October 29, 2015 Reply
  • 5 stars

    Made this for the family over the Labor Day weekend. It was awesome! Everyone loved it. Definitely will make this again and again.

    - PAULETTE DEROCCO on September 8, 2015 Reply
  • 4 stars

    This was another winner. Sometimes I add a splash of sherry or brandy to the ladyfingers to give it a more adult fruity flavor.

    - Ryan on August 29, 2015 Reply
  • This triffle is so delicious. It’ a crowd pleaser. It is fast and ease to make.

    - Marcela on August 27, 2015 Reply
  • 5 stars

    Family is coming in September for a weekend. Thinking this is the dessert we will have.

    - Ann on August 27, 2015 Reply
  • Hi Jen- could you substitute Angel Food Cake (cut into chunks) for the Lady Fingers if you did not have time to let this sit for a while before serving? Thanks!

    - Janine on August 23, 2015 Reply
    • Yes, I think that would work. Pound cake is a good option as well. Please let me know how it turns out!

      - Jenn on August 24, 2015 Reply
      • 5 stars

        I did end up subbing the Lady Fingers for angel food cake and it was sooooo delicious and very light. I also served in individual mason jars. They turned out adorable. Thank you for the great recipe!

        - Janine on August 27, 2015 Reply
        • So glad, Janine! Thx for letting me know 🙂

          - Jenn on August 27, 2015 Reply
      • 5 stars

        I was unable to locate lady fingers when I wanted to try this. I DID use angel food cake torn into small chunks. Prepared this a full 24 hrs before serving. The only thing that would’ve made the angel food cake better would have been to make one of my own from scratch. Big hit. Getting ready to do it again for company tomorrow. Thank you!

        - Randal on October 5, 2016 Reply
  • 5 stars

    I loved this recipe! Was visiting my young nephew who loves blueberries and his mom, my sister in law, who loves pastries in late summer and this was a total hit with both! I did find that with a full width trifle dish I ran a (oh sorry, I had to) trifle short on the whipped cream/cheese mixture so I ended up whipping a little more cream and confectioners sugar. Also I was in a town where ladyfingers weren’t available at all so I used pound cake which worked just fine. All in all, huge hit with everyone and a perfect summer patio dessert!

    - Robin Senor on August 22, 2015 Reply
  • Hi Jen,
    I would like to take this dish along when we visit our family. How long ahead of time can this be made? Would I be able to make it the day ahead and serve it at dinner the following day?
    Thanks, Lila

    - Lila on July 18, 2015 Reply
    • Hi Lila, Yes, absolutely, it will be perfect.

      - Jenn on July 19, 2015 Reply
  • 5 stars

    Hi Jen,

    Thank you so much for great recipes you’ve shared. I’ve tried some of them and they turned out delicious and so yummy.

    For the berries in this trifle recipe, can I use frozen blueberries and raspberries? If yes, do I use it straight from freezer or do they need to be thawed first?

    Thanks in advance and I’m looking forward to make this trifle.

    Warm regards, Lyly

    - Lyly on July 15, 2015 Reply
    • Hi Lyly, This is one recipe where I think it’s best to use fresh fruit. Sorry!

      - Jenn on July 15, 2015 Reply
  • 5 stars

    I whipped this up on Saturday morning thinking we could have it for Sunday dessert, but when we had a spontaneous Sat. pm summer gettogether, “my” trifle was the perfect treat to serve!! Thanks again, Jen!

    - Karen on July 9, 2015 Reply
  • 4 stars

    Hi Jenn! I served your trifle dessert to my family on July 4th. We all enjoyed it. Delicious! Also, I liked seeing you make this on TV. You are so tiny and beautiful! Not sure how you stay so slender with all the yummy food you make. Thanks for all of your great recipes! I appreciate them and all of your efforts!

    - Val H. on July 6, 2015 Reply
    • Thank you, Val! So glad you enjoyed it!

      - Jenn on July 6, 2015 Reply
  • Could not locate lady fingers, what’s a good substitute?

    Thanks

    - Barb on July 5, 2015 Reply
  • 5 stars

    This was a huge hit at my Fourth of July BBQ!!!

    - Kristie on July 5, 2015 Reply
  • 5 stars

    Hi Jenn,

    Are the lady fingers are supposed to be crunchy in the final product, or would they have softened (from.. I dunno, being soaked with the cream or something?)

    I haven’t tried making it yet but just wanted to understand what the final product’s supposed to be like

    Thanks for the fantastic recipes!

    - Ivan F on July 3, 2015 Reply
    • Hi Ivan, They soften and meld into the trifle. Good luck — please let me know how it turns out!

      - Jenn on July 3, 2015 Reply
      • 5 stars

        Jenn, I made this over the weekend and it was FANTASTIC. Thank you!

        - Ivan on July 13, 2015 Reply
        • So happy you enjoyed it, Ivan. Thanks for letting me know 🙂

          - Jenn on July 13, 2015 Reply
  • 5 stars

    Thank you, Jen! I asked for and have received a Summer berry dessert! You’re the best…and much appreciated!

    - Marty on July 2, 2015 Reply
  • Do you recommend doubling the lady fingers for each layer, as they come that way, or single

    - Kiiri on July 1, 2015 Reply
    • Hi Kiiri, They should go in a single layer. Be sure you buy the crisp lady fingers that come in a box or package, not the soft spongecake ladyfingers sold in the bakery. Enjoy 🙂

      - Jenn on July 1, 2015 Reply
  • 5 stars

    Jen- can I use marscapone instead of cream cheese and add creme Anglaise as another layer for the pudding portion?

    Thanks,
    S.

    - SM on July 1, 2015 Reply
    • Mascarpone cheese should work but I’d probably leave out the creme anglaise — it might make the trifle too wet.

      - Jenn on July 1, 2015 Reply
  • 5 stars

    Jenn – I just watched your TV clip with the berry trifle and sangria. First of all, you looked completely AWESOME. Secondly, both items look simple and delicious, perfect for this holiday weekend. Thanks for inspiring me yet again to take my meals and entertainment to the next level!

    - Sandy K. on July 1, 2015 Reply
    • Thank you so much, Sandy! I hope you enjoy the recipes — they really are easy and delish 🙂

      - Jenn on July 1, 2015 Reply
  • Do you think this would be equally good with blackberries and use blackberry jam rather than the raspberries?

    - Patsy on July 1, 2015 Reply
    • Absolutely!

      - Jenn on July 1, 2015 Reply
  • Jenn,
    do you know the capacity of the trifle dish?
    I want to substitute a glass bowl but wasn’t sure how large it should be.
    p.s. I love your website. Every single recipe I’ve made has been delicious. Thank you!

    - Mary on July 1, 2015 Reply
    • Hi Mary, So glad you’re enjoying the recipes! The bowl of the trifle dish is 9-inches around and 9-inches deep — the capacity is about 14 cups. I will add that to the recipe for others as well — thank you 🙂

      - Jenn on July 1, 2015 Reply

Add a Review or Question

Hungry for More?

Subscribe to my free weekly newsletter — where I share new recipes and seasonal menus for every occasion.

Your email address will never be used for any other purpose.
Curious? See a sample newsletter.