Lily Vanilli’s Fruity Trifle


London bakery owner, Lily Vanilli, conjures a beautifully striking trifle filled with fresh cherries, dark chocolate and tempting peach slices.  

To make the trifle:
• 1 x 415g can Del Monte® Fruit Cocktail in Juice (well drained)
• 1 x 415g can Del Monte® Peach Slices in Juice (well drained)
• Elderflower liqueur
• Handful of fresh cherries (stalks on)
• 100g dark chocolate, chopped
• Edible gold dust / desiccated coconut / hundreds and thousands
• Pink food colouring or 2tsp crushed, freeze dried raspberries (optional)
• Madeira Cake (shop bought 2-3 loaves or homemade)
• Custard (shop bought 1 x 400g can or homemade)
• 50g unsalted butter, softened
• 150g icing sugar, sifted
• 1 tsp vanilla extract
• 35ml double cream
• Berries & edible flowers for decoration

To make the Madeira Cake:
• 4 ½ tbsp milk
• 375g self-raising flour, sifted
• 5 small eggs
• 270g caster sugar
• 270g unsalted butter, room temperature

To make the trifle:
• 45g caster sugar
• 1 tbsp cornflour
• 5 small egg yolks
• 390ml double cream
• ¼ vanilla pod or ½ tsp vanilla extract

To colour: pinch of pink food colouring, or crushed, freeze dried raspberry (optional)

To make the trifle:
1 Soak the Madeira cake (see below for recipe) by pricking the surface with a fork and gently drizzling with liqueur.
2 Prepare cherries for decoration by melting the chocolate in a bain-marie (gently melt 2/3 of the chocolate in a metal or glass bowl, set over an inch of simmering water in a saucepan. When almost completely melted, remove from the heat and add the remaining chocolate, stirring until completely melted.)
3 Remove from heat and gently dip your cherries in the chocolate to coat completely.
4 Once set, brush the cherries with your edible gold dust until they shine. If using coconut or hundreds & thousands instead of gold dust, dip into your chosen decoration whilst the chocolate is still wet.
5 Add colouring or freeze dried raspberries to shop bought or homemade custard (see below for recipe).
6 Make your buttercream by beating together butter, sugar, vanilla, food colouring/freeze-dried raspberries and cream.
7 Now it’s time to assemble your trifle! Gently place the first layer of soaked Madeira cake into the base of a 30cm x 30cm trifle bowl.
8 Top the cake with a layer of Del Monte® Peach Slices making sure they are placed up to the edge of the sponge.
9 Then add a layer of pink custard and another layer of cake.
10 Top this with a layer of Del Monte® Fruit Cocktail making sure the fruits are placed up to the edge of the sponge.
11 Then add a layer of pink custard and another layer of cake.
12 Repeat this pattern as many times as your bowl allows, ensuring you finish with a final layer of Madeira cake.
13 Using a piping bag, pipe the top layer with the buttercream with extra dabs piped in a circle around the edge of the trifle.
14 Place your decorated cherries where you have piped your dabs.
15 Now decorate with fresh berries and edible flowers, arranged in a suitably celebratory design!

To make the Madeira Cake:
1 Preheat the oven to 180˚C /gas mark 6.
2 Cream the butter and sugar together until light and fluffy.
3 Add the eggs, and beat until just incorporated.
4 Fold in the flour, then add the milk slowly – you need just enough to ensure that the mixture falls slowly from the spoon.
5 Divide the mixture between the prepared cake tins and level out to the edges.
6 Bake for 30 minutes, or until a sharp knife inserted into the center comes out clean.

To make the custard:
1 In a heatproof bowl, whisk together the sugar, cornflour and egg yolks by hand until white and fluffy. This works best if you whisk for 3 minutes, leave it to stand for a few minutes, then whisk again for 3 minutes.
2 Heat the cream with the vanilla in a heavy-bottomed pan, until it reaches a simmer. Pour the heated cream over the egg yolks, and whisk thoroughly until combined.
3 Add pink colouring or freeze-dried raspberries.
4 Place the bowl over a pan of simmering water to make a double boiler and whilst on a medium heat, stir continuously with a spatula, until thick and creamy – approximately 7–8 minutes.
5 Leave to cool completely.

This recipe has been created by London bakery owner, Lily Vanilli, to celebrate Del Monte’s 125th Anniversary. For more recipe inspiration, please visit

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