Individual Boozy Trifles

Stunning to look at, deliciously indulgent to eat and a breeze to make. Topped with a buttery, golden crumble ... perfection.

Adapted from Lily Vanilli's 'Sweet Tooth'



Crumble topping -

  • 110g (4oz) unsalted butter, cubed and refrigerated
  • 110g (4oz) plain flour
  • pinch of salt
  • 110g (4oz) oats
  • 110g (4oz) dark brown sugar

Mixed Berry Coulis -

  • 400g (14oz) mixed frozen berries
  • 110g (4oz) caster sugar
  • 110ml (4floz) water

To construct the trifle -

  • 1 large, vanilla swiss roll
  • a drizzle or two of sherry
  • 1 small punnet of each of raspberries, blackberries and strawberries
  • 1 x 400ml (¾ pint) can of custard

You will also need -

One lined baking tray
6 glasses to serve


  1. To make the crumble topping, preheat the oven to 180°C/160°C Fan/350°F (gas mark 4).
  2. Put all the ingredients into a bowl and rub together with your fingertips to form breadcrumbs. Spread the mixture onto a lined baking tray and chill in the freezer for 10 minutes.
  3. Transfer the tray to the oven and bake for 10-15 minutes. Remove and allow to cool completely before breaking up with your hands and storing in an airtight container.
  4. Now make the Mixed Berry Coulis. Put the frozen berries, caster sugar and water into a pan and simmer until the sugar is melted and the fruits are defrosted. Using a slotted spoon, remove some of the berries and using a stick blender puree the remaining berries together with the juices. Now return the berries to the pan and allow to cool completely. You will almost certainly not use all of the coulis. Save it to mix into yoghurt or to drizzle over ice cream.
  5. Now divide half of the swiss roll between the 6 glasses and drizzle over a little sherry. Press the swiss roll down a little into each glass.
  6. Drizzle some of the cooled coulis over the swiss roll in each glass and top with a few fruits.
  7. Now spoon some custard into each glass ensuring that you have enough for all 6 glasses.
  8. Now repeat with the remaining swiss roll, sherry and coulis. Remember that you probably don't need to use all of the coulis.
  9. At this stage you can chill the trifles until you are ready to serve them.
  10. Finally, top the trifles with some broken shards of crumble and a few of the fresh berries.

Keywords: celebration, nostalgic, party