Eton Mess Trifle Recipes


  • 400ml double cream
  • 50g icing sugar
  • 1 tbsp vanilla essence
  • 4 meringue nests
  • 500g raspberries
  • 2 jam Swiss rolls, thickly sliced
  • 80ml cream sherry, optional (alternatively use orange juice)
  • 200g raspberry jam
  • 10-12 satsumas, peeled and halved
  • 800g ready made custard
  • 1 tbsp flaked almonds, dried raspberries, or whatever you fancy


  1. Pour the double cream into a large bowl, add the icing sugar and vanilla essence and whisk until soft peaks form. Crumble in the meringues then add the 200g raspberries and set aside.

  2. Lay the Swiss roll slices to cover the bottom of a large glass serving bowl.

  3. Pour the sherry gently over the sliced Swiss roll until it is all absorbed then spread the raspberry jam over the top.

  4. Place the satsumas cut side facing out, around the edge of the bowl, then pile the remaining in the centre.

  5. Pour the custard over the satsumas and tap to settle the custard.

  6. Layer the remaining raspberries over the top to cover the custard.

  7. Spoon the Eton Mess cream over the custard, piling it up in the centre, then transfer to the fridge, if needed, until ready to serve.

  8. Scatter the flaked almonds/dried raspberries over the top and serve.