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Vincotto berry and amaretto cream trifles

Supersize me: For an impressive festive dessert, simply assemble in a large trifle dish and dress with extra summer berries.

By Jessica Brook
  • 15 mins preparation
  • 5 mins cooking (plus setting)
  • Serves 6
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Cake, booze, fruit and cream. This trifle recipe is a quick and easy riff on the traditional English dessert. Plus, this trifle dessert can be arranged in larger bowl to create a festive trifle to impress guests on Christmas Day.


  • 100 ml vincotto
  • 110 gm (½ cup) caster sugar
  • 1 vanilla bean, split and seeds scraped
  • 500 gm raspberries and blackberries
  • 400 ml clear apple juice
  • 3 titanium-strength gelatine leaves, softened in cold water for 5 minutes
  • 250 gm crème fraîche
  • 300 ml thickened cream
  • 1 tbsp amaretto
  • 40 gm (¼ cup) icing sugar, sifted
  • 225 gm store-bough Madeira cake, cut into 2cm cubes
  • 6 amaretti biscuits, crushed


  • 1
    Combine vincotto, caster sugar, vanilla bean pod and berries in a small saucepan over medium heat. Cook until syrupy (5 minutes). Transfer ½ cup vincotto berry mixture to a bowl; refrigerate.
  • 2
    Add apple juice to remaining vincotto berry mixture in the saucepan. Using a hand-held blender, blend until smooth. Return to medium heat and bring to a simmer. Strain through a fine sieve into a clean saucepan. Add gelatine; stir to dissolve and set aside to cool. Divide between six, 330ml-capacity glasses. Refrigerate for 2 hours or until set.
  • 3
    Whisk crème fraîche, cream, amaretto, icing sugar and vanilla bean seeds in an electric mixer until soft peaks form.
  • 4
    Top jelly glasses with cake and amaretto cream. Spoon over vincotto berries in syrup. To serve, sprinkle with amaretti biscuits.