Introduction

This Mixed Berry Holiday Trifle is a festive and creamy dessert perfect for any celebration. Layers of Swiss roll cake, mascarpone cream, and fresh berries create a beautiful and delicious treat that’s sure to impress your guests.

A tall glass trifle bowl sits on a white marbled surface, filled with three visible layers. The bottom layer consists of round, thin chocolate cake rolls with white cream spirals, neatly placed around the inside of the bowl. Next is a thick, creamy white layer filling the center, dotted with bright red strawberries and dark blackberries mixed throughout. Above this is a layer of whole fresh berries, including strawberries, blackberries, and raspberries, creating a colorful, textured look. The top layer is a thick swirl of white whipped cream, decorated with more fresh berries and thin chocolate shavings scattered on top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ Little Debbie Swiss Rolls – 12 Ct
4 ½ (3.5-oz. each) bars Zoet white chocolate
1 ½ (8-oz. each) containers mascarpone cheese
3 tbsp. orange zest
2 tsp. Hy-Vee vanilla extract
5 ½ cups Hy-Vee heavy whipping cream
3 tbsp. Hy-Vee raspberry preserves
2 tbsp. Chambord liqueur
½ cup fresh strawberries
1 cup fresh blackberries
Dark chocolate (for garnish)

Instructions

Step 1: Freeze the Swiss roll cakes to make them easier to slice. In a large microwave-safe bowl, microwave the white chocolate and mascarpone cheese on HIGH just until melted, stirring every 30 seconds. Stir in the orange zest and vanilla extract. Allow the mixture to cool completely.
Step 2: In a large bowl, beat the heavy whipping cream until soft peaks form. For the filling, gently fold 9 cups of the whipped cream into the cooled white chocolate mixture in batches. Refrigerate the filling along with the remaining whipped cream until ready to assemble.
Step 3: Melt the raspberry preserves in the microwave, then stir in the Chambord liqueur. Add the fresh strawberries and blackberries, tossing gently to coat them in the mixture.
Step 4: Slice the frozen Swiss rolls into ½-inch thick pieces. Stand 4½ slices around the side of a 4-quart trifle dish and place 3 slices along the bottom. Spread 6 cups of the mascarpone filling over the cake, then add the berry mixture on top. Stand 6½ more cake slices around the side and place 3 slices on the berries. Add the remaining filling on top. Beat the reserved whipped cream to soft peaks and spoon it over the final layer. Garnish with dark chocolate shavings and extra berries if desired.

Tips & Variations

Use frozen Swiss rolls to ensure clean, even slices that hold their shape well in the trifle.
Substitute Chambord with another raspberry liqueur or simply omit it for a kid-friendly version.
Add other fresh berries such as blueberries or raspberries for a mixed variety and more color.
For extra texture, sprinkle crushed toasted almonds or pistachios between layers.

Storage

Store the trifle covered in the refrigerator for up to 2 days for best freshness. Because of the whipped cream and fresh berries, it’s best enjoyed within this time. If stored longer, the cake may become soggy. When ready to serve again, no reheating is needed—serve chilled.

How to Serve

A tall, clear glass trifle bowl displays a dessert with three main layers. The bottom layer features circular chocolate and cream Swiss roll slices, forming a ring against the glass. Inside this ring is a smooth layer of white cream. Above this is a thick layer of mixed red and black berries with visible strawberries and blackberries, resting on another layer of creamy white filling. The top layer is whipped cream topped with fresh strawberries, blackberries, and thin dark chocolate shavings, all sitting against the white marbled surface background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this trifle ahead of time?

Yes, you can assemble the trifle a few hours to a day in advance and keep it refrigerated. This allows the flavors to meld, but avoid making it more than 2 days ahead to prevent sogginess.

What can I use instead of mascarpone cheese?

If mascarpone isn’t available, you can substitute with cream cheese mixed with a little heavy cream or sour cream to lighten the texture. However, mascarpone’s richness lends the best flavor and creaminess.