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Strawberry and Mascarpone Trifle

This modern update on an old time favourite will have trifle on every menu. The layers of sweet strawberries, creamy mascarpone and light sponge make for a visual and taste sensation that will have you going back for seconds.

12 servings

Medium 20 Minutes



For the recipe  Strawberry and Mascarpone Trifle

For the Trifles:

600 g Strawberries (1lb or 5oz, hulled)
115 ml Cointreau (8 tbsp)
65 g Caster Sugar (2 ½ oz)
about 150 g Sponge Fingers (5oz)
250 g Mascarpone (10oz)
150 ml Double Cream (1/4 pint)
30 g Fresh Vanilla Custard (2 tbsp)
75 g Dr. Oetker 72% Extra Dark Chocolate (3oz, made into shavings using a potato peeler)




Slice half the strawberries and place in a bowl with 30ml (2tbsp) Cointreau and 10g (2tsp) of sugar. Cover and set aside.


Dip the sponge fingers into the remaining Cointreau to make two layers and place half of them in the base of your dish.


Beat the mascarpone with the remaining sugar, add the cream and beat until thick. Add the custard and fold it in.


Place a layer of sliced strawberries over the sponge fingers, followed by about a third of the mascarpone. Put it in the fridge for 30 minutes to set, then add the remaining sponge fingers dipped into the Cointreau and another layer of strawberries. Top with another third of mascarpone and then sprinkle with chocolate shavings. Put it in the fridge to set for a further 30 minutes.


Carefully add the last of the mascarpone, spread gently over the chocolate and decorate with the last of the strawberries. Cover with cling-film and leave in the fridge for at least 4 hours or overnight.

1 serving = 120g

Nutritional Information for the recipe Strawberry and Mascarpone Trifle

Per Serving Per 100 g / ml
Energy 1985 kJ
474 kcal
1168 kJ
279 kcal
Fat 20.71 g 12.19 g
Carbohydrate 58.34 g 34.32 g
Protein 7.85 g 4.62 g