The berries in this recipe can be substituted by any seasonal fruit. I also recommend forking out the cash for the wine to make sure the dessert is perfect quality.


  • 185 g (61/2 oz/11/2 cups) fresh raspberries

  • 375 g (13 oz/21/2 cups) strawberries, hulled and quartered

  • 375 g (13 oz) savoiardi (lady fingers)

  • 525 ml (18 fl oz) Sauternes

  • 75 g (21/2 oz) dark chocolate

  • Mascarpone cream

  • 3 free-range egg yolks plus 4 free-range egg whites

  • 120 g (41/4 oz) caster (superfine) sugar

  • 375 g (13 oz) mascarpone cheese

  • 150 ml (5 fl oz) thin (pouring) cream


  • 1.

    To make the mascarpone cream, use an electric mixer with a whisk attachment to whisk the egg yolks and half the sugar together until light and pale. Add the mascarpone and mix on low speed until just combined. Whip the cream until soft peaks form, then fold through the mascarpone mixture.

  • 2.

    Put the egg whites in a clean bowl and beat until foamy. Add the remaining sugar and beat until soft peaks form, then gently fold into the mascarpone mixture.

  • 3.

    Spoon half the mascarpone cream into a 3 litre (105 fl oz) trifle bowl. Mix the berries together and scatter over the mascarpone cream. Dip the savoiardi into the Sauternes, then arrange on top of the berries. Spoon the remaining mascarpone cream over the top, cover and refrigerate for several hours.

  • 4.

    Finely grate the chocolate over the trifle to serve.


This recipe is featured in Neil Perry's 'Good Cooking' cookbook.

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